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Three Bean and Beef Chili

Three Bean and Beef Chili

We had a cloudy day today, and although it was still warm, it made me want to make some comfort food. I had a little ground beef to use up so I decided to make a batch of chili. I found a recipe by Ellie Krieger that sounded perfect. I added an extra can of beans since I used less meat and it turned out delicious. I loved the smoky flavor the chipotle and adobe sauce gave to this chili. My daughter wasn’t home for this meal but my husband and I really loved it. When I asked my son what he thought, he said he didn’t like it too much. I can’t win them all.

Three Bean and Beef Chili

Heat the oil in large Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the cumin, chili powder, oregano, and minced garlic then cook, stirring constantly, for 1 minute. Add the ground beef, breaking up the meat, until the meat is no longer pink. Stir in the tomatoes, beef broth, chipotle and adobo sauce, sea salt and freshly cracked pepper, to taste. Simmer, partially covered, stirring occasionally, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Taste and re-season if needed.  Ladle into bowls and top with sour cream and green onions. Enjoy.

Three Bean and Beef Chili

 

Three Bean and Beef Chili

Three Bean and Beef Chili

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10

Ingredients

  • 1 tbsp olive oil
  • 1/2 sweet yellow onion diced
  • 1/2 red bell pepper diced
  • 2 tsp ground cumin
  • 1 tsp chile powder
  • 1/2 tsp oregano
  • 1/2 lb extra-lean ground beef 90 percent lean
  • 1 28oz can of crushed tomatoes
  • 2 cups beef broth
  • 1 chipotle chile in adobo sauce seeded and minced
  • 1-2 tsp adobo sauce from the can of chipotles
  • Sea salt and freshly cracked pepper to taste
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can of chili beans in a zesty sauce

Instructions

  • Heat the oil in large Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the cumin, chili powder, oregano, and minced garlic then cook, stirring constantly, for 1 minute. Add the ground beef, breaking up the meat, until the meat is no longer pink. Stir in the tomatoes, beef broth, chipotle and adobo sauce, sea salt and freshly cracked pepper, to taste. Simmer, partially covered, stirring occasionally, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Taste and re-season if needed. Ladle into bowls and top with sour cream and green onions. Enjoy.
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Recipe Rating




26 Comments

  1. This looks delicious. Hearty, flavorful and easy! My kind of recipe. Thank you for sharing it with us!

  2. Perfect for a day that is a little cooler that what it is at the moment. We both love beans and chilli, have book marked this recipe. have a great weekend. Diane

  3. Kim in MD says:

    My daughter has loved chil her entire life, but my son didn’t like it as a child. The good news- he loves it now that he’s older! This looks so comforting and delicious, Pam. My family will love this!

  4. Looks delicious! Love all the beans in this, so healthy and hearty.

  5. We get so few cool days around here, I do the same thing when it gets cloudy… I crave all those yummy cold winter foods!! This looks like it would fit those kinds of craving perfectly!!

  6. It’s been feeling like fall here also and soups/stews/chili are starting to get into my stuck in my head!

  7. There is nothing better than a hearty bowl of chili or soup! We were just coming up with a list of dishes like this to add to our meal plan this fall! Definitely need to try this!

  8. Chili is one of my favorite Fall and Winter meals so I’ll definitely be keeping this recipe tucked in my recipe book tightly! 🙂

  9. Simplemente deliciosa y picante me encanta este plato de cuchara,hugs,hugs.

  10. I have been craving some chili lately even though it is still super hot right now. I love all of the different beans in here along with the addition of the chipotle chili. Yum!

  11. It looks delicious Pam and I like the use of chipotle and adobo in it, as well as the extra can of beans. I could go for a bowl right now sitting here in the cool Montana morning air.

  12. Totally delicious – I’m looking for recipes like this now the temperature are dipping a little- simply lovely
    mary x

  13. Looks so tasty, a perfect treat for the change of season.
    Love the pictures, everything looks amazing.

  14. Pffft – kids, there’s no accounting for their taste. You made this too soon, college football doesn’t start until next week.

  15. I make chili a lot, my family likes to find some in the freezer for a quick lunch. Yours looks very tasty.

  16. This chili sounds yummy. I love that you used black beans in this. I love black beans, but never used them chili before. I am going to try this.

  17. With this array of ingredients and buy the look of it, I can tell that this bean and beef chilli is totally heaven!!
    Cheers,
    Lia.

  18. Hi!
    I was wanting to make this but wondered how much it made? What does the 10 mean, servings or cups? Thanks so much

    1. It served 10 (smaller portions) 8 bigger portions. I hope this helps.

      Cheers,
      Pam