Quick And Easy Three Bean Chili
The Three Bean Chili Recipe, My Chili Philosophy On A Plate!
There are Chili experts who claim " real " Chili does not have beans, I respectfully think they are full of it (beans that is)! There are others that claim Kidney beans are not Chili beans. To which I also respectfully disagree! This recipe uses three kinds of beans, Pinto (in the form of re-fried beans), Kidney beans and Red chili beans. Because I use canned beans, this recipe can be made in 25-30 minutes instead of having to soak dried beans over night to softened them. Using re-fried beans thickens the chili instead of using flour or tomato paste, which in my opinion robs flavor. If you don't have a can of re-fried beans on hand, running a can of pinto beans through the blender accomplishes the same thing.
Four ways to amp up the heat. The heat in this Chili is fairly mild, to make it hotter you can:1 Add more Chili powder 2. Add more Cayenne 3. Add Red Hot Sauce 4. Add more Chili peppers or hotter Chili peppers. Or you can use a combination of all 4, but always season your Chili to the person with the lowest heat tolerance and then season the rest individually by heat preference.
1 Pound of Chili Meat or Ground Beef
1 (14.5 oz.) Can Re-Fried Beans
1 (14.5 oz.) Can Kidney Beans
1 (14.5 oz) Can Red Chili Beans
1 (14.5 oz) Can Whole Stewed Tomatoes
2 Tablespoons Chili powder
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Ground Cumin
1/2 Large Onion Chopped
1 Tablespoon Minced Garlic
1 Jalapeno unseeded and Chopped
1/3 Cup White Zinfandel Wine
1/2 Cup Water
2 Tablespoons Olive Oil.
Put the three cans of beans, the stewed tomatoes, the Chili powder, the salt & pepper, the ground Cumin, and the water & wine into a large sauce pan. Stir and set to simmer with lid on pan. In a hot non-stick pan put two Tablespoons of extra virgin olive oil. Lightly salt & pepper your ground beef and place in pan. Next add the chopped Jalapeno. When meat is half browned add chopped onion and then garlic. When onions are translucent and meat is totally brown, drain of fat and add to beans. After about 25- 30 minutes check beans for softness, serve when ready. Garnish with cheese and serve with crackers.
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