THREE BEAN SLOW BURN CHILI
I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!
Provided by JACOBS40K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
- While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 28.4 g, Cholesterol 45.8 mg, Fat 12 g, Fiber 7.9 g, Protein 20.5 g, SaturatedFat 4.2 g, Sodium 1218 mg, Sugar 3 g
THREE-BEAN CHILI
You won't miss meat in this tasty bean chili.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.
Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.
3 MEAT, 3 BEAN, 3 CHILI CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 26
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
BEST EVER THREE BEAN CHILI
I made this recipe based off of another one I found and took it to a potluck. Everyone loved it. It was even better two days later!
Provided by Nurse Amanda
Categories Black Beans
Time 1h5m
Yield 25 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions and garlic in olive oil over medium heat until softened.
- Add cumin and chili powder to pan to toast.
- Add the rest of the ingredients and stir well.
- Simmer on low for at least 30 minutes.
- Serve in bowls and top with shredded cheddar cheese.
Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 4.7, Cholesterol 49.4, Sodium 536, Carbohydrate 28.4, Fiber 6.8, Sugar 5, Protein 20.9
GRANDPA RON'S AWESOME THREE-BEAN CHILI
I've been making this recipe for the family for many years. It's a great winter time warm up and makes a meal in itself.
Provided by Ron
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 16
Number Of Ingredients 19
Steps:
- Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
- Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 31.2 g, Cholesterol 61.3 mg, Fat 17.1 g, Fiber 6.3 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 1060.4 mg, Sugar 12.9 g
THREE BEAN/MIXED BEAN CHILLI
A delicious chilli that my husband now chooses over a traditional beef chilli - a sign of a real winner!
Provided by lauripops
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 160 degrees
- Heat a very large casserole dish on the hob and add the oil. Add the onions and the garlic and stir till softened.
- Add the spices and the chilli and stir as the aroma is released.
- Add the tomatoes, the passata and the tomato puree. Then dissolve the stock cubes in the water and add.
- Add the beans, then the quorn mince stirring all the time. Add everything else, but just half the coriander. Taste, add extra spices/chilli/seasoning if necessary.
- Pop in the oven and cook for 1 1/2 hours. Stir occasionally.
- I prefer to leave the chilli to cool, then reheat before serving as the flavours are enhanced, but this is just my personal preference.
ZIPPY THREE-BEAN CHILI
Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning. , Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 269 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 738mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
SCOTT'S CHILI
This is my version of chili. Scott was my husband from OH and after being together so many years he only wanted this to be hot! I hope you like it. This can be made as mild or hot as you like depending on the chili powder you use. I use a lot of cumin in this recipe. Sometimes I add more than the 2 tablespoons stated here and this is the only time I really use cumin. There are so many versions of chili out there, I hope you enjoy mine.
Provided by SimplyME
Categories Spicy
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in heavy saucepan.
- Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
- Add ground beef to the pot and cook until meat is evenly browned.
- Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
- Add crushed tomatoes, tomato paste, beer and water.
- Bring to boil, turn down heat and simmer covered.
- After 1 hour of simmering taste and add more chili powder if you want.
- Simmer for 1 hour more.
- Serve topped with chopped onions, cheddar cheese and sour cream if you like.
- Corn bread on the side.
Nutrition Facts : Calories 399, Fat 23.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 1175.1, Carbohydrate 20.8, Fiber 5.4, Sugar 7.6, Protein 25.1
THREE BEAN MEXICAN CHILLI
A great healthy dish suitable for veggies, vegans and meat eaters alike
Provided by blulou
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
- Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
- Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
- Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
- Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
- Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.
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