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Beef Chili with 3 Beans
Serves: 6
Ingredients
• 2lb ground beef (15% fat)
• 1tbsp olive oil
• 2 sweet onions, chopped
• 1 red pepper, diced
• 1 green pepper, diced
• 5tbsp chopped jalapeño chilies with seeds
• 6 garlic cloves, chopped
• 1/4 cup chili power
• 2tbsp ground cumin
• 1tsp sweet paprika
• 1/2tsp ground coriander
• 2 - 14oz cans diced tomatoes
• 1 - 14oz can red kidney beans, drained
• 1 - 14oz can white Kidney beans, drained
• 1 - 14oz can black beans, drained
• 2 - 14oz cans tomato Juice can
• Salt and black pepper to Taste
• Sour cream
• Grated cheddar cheese
• Chopped green onions
• Chopped fresh cilantro
Method
Heat the oil in a heavy, large pot over medium-high heat. Add ground beef and brown. Once Beef is browned remove from the pan. Add Onions, Peppers, Jalapeños and Garlic, sauté the vegetables until tender. Return beef; add chili powder, cumin, paprika and coriander. Stir well. Add tomatoes, tomato juice and beans; bring to a boil. Reduce heat and simmer until the chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili.
Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to a simmer before continuing, stirring occasionally.
Ladle chili into bowls, serve, passing the bowls of sour cream, grated cheese, green onions, and cilantro separately.
This can be made 2 days ahead.
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