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:
Serving: 1g | Calories: 353kcal | Carbohydrates: 26g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 863mg | Potassium: 665mg | Fiber: 7g | Sugar: 7g | Vitamin A: 366IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 4mg