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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 adobo 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

How to Make Three Bean and Beef Chili

Heat the oil in a 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
  • ½ sweet yellow onion diced
  • ½ red bell pepper diced
  • 2 tsp ground cumin
  • 1 tsp chile powder
  • ½ tsp oregano
  • ½ 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 a 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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26 Comments

  1. 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

  2. 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!

  3. 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!!

  4. 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.

  5. 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.

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