Three-Bean Chili Recipe

Ingredients

1 tablespoon vegetable oil

1 tablespoon butter

2 green bell peppers , cored, seeded and chopped

2 medium onions , peeled and chopped

4 garlic cloves , minced

¼ cup New Mexico chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

2 pounds ground sirloin beef

1 15- ounce can kidney beans

1 15- ounce can pinto beans

1 15- ounce can chili beans

1 15- ounce can enchilada sauce

1 12- ounce bottle of beer , (I used a lager)

Kosher salt to taste

Sliced jalapeños , for topping

Instructions

Melt the butter with the vegetable oil in a large stock pot over medium high heat. Cook the bell peppers, onions and garlic for about 5 minutes.

Sprinkle the chili powder, cumin, coriander and cinnamon over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.

Add the ground sirloin to the vegetables and break up with a wooden spoon or spatula. Cook until beef is browned and cooked through, about 5-7 minutes.

Add the beans, enchilada sauce and bottle of beer and season with kosher salt. Bring to a boil, then reduce to simmer cover with a lid and cook for 1 hour, stirring occasionally.

Remove the cover, stir and cook for 1 more hour. Add ¼ to ½ cup water if the chili gets too thick, stir and simmer.

Serve with sliced jalapeño, sour cream and cheddar cheese if desired.

Nutrition Information: