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Quick And Easy Three Bean Chili

Updated on July 24, 2011
You can feed a boat load of people in just 25-30 minutes with this quick & hearty chili!
You can feed a boat load of people in just 25-30 minutes with this quick & hearty chili! | Source
Chili peppers growing out back. Extra heat is only foot steps away!
Chili peppers growing out back. Extra heat is only foot steps away! | Source
Here are some of the usual suspects to pull of a Chili caper. Absent is the wine, ground cumin, cayenne, salt &pepper , and Olive Oil.
Here are some of the usual suspects to pull of a Chili caper. Absent is the wine, ground cumin, cayenne, salt &pepper , and Olive Oil. | Source
All the beans, chili powder, stewed tomatoes, salt & pepper,ground cumin,  cayenne, water & wine placed in a pan at simmer.
All the beans, chili powder, stewed tomatoes, salt & pepper,ground cumin, cayenne, water & wine placed in a pan at simmer. | Source
As soon as possible add the chopped chili pepper to the meat to remove the bitterness from the pepper.
As soon as possible add the chopped chili pepper to the meat to remove the bitterness from the pepper. | Source
 Meat browned & drained of fat and onions translucent means it's time to join the beans.
Meat browned & drained of fat and onions translucent means it's time to join the beans. | Source
After 25-30 minutes the chili is ready for plating.
After 25-30 minutes the chili is ready for plating. | Source
Topped with cheddar cheese & sided with crackers it's time to eat!
Topped with cheddar cheese & sided with crackers it's time to eat! | Source

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.

Ingredients

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.

Directions

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.

Other Nifty@50 recipes

New Orleans Red Beans & Rice

Bounty of the Bayou Jambalaya

Green Pasteles

Raisin Bread Flan

Plantain Casserole

Three Chef's Spaghetti

Chicken and Cheese Enchilada Casserole

Classic Cuban Sandwich & Black Bean Soup

Red Beans and Rice Puerto Rican Style

Arroz Con Pollo Y Gandules

Cuban Ham & Egg Melt Breakfast Sandwich

Spanish Rice & Refried Beans

Farmer's Breakfast Casserole

Super Quick Quesadillas

Jalapeno Cheese Meatloaf

Italian Breakfast Casserole

New Orleans Chowder

Cuban Style Pork & Potatoes

Banana Chocolate Chip Coffee Cake

Four Fast & Fun Mexican Dessert Recipes

How To Make A Better Mac N Cheese

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    • nifty@50 profile image
      Author

      nifty@50 6 years ago

      Thanks oceansunsets for the kind words & post! I never tire of trying new variations of chili recipes, my latest is with black beans & black refried beans. It looks a little odd but the taste more than makes up for it!

    • oceansnsunsets profile image

      Paula 6 years ago from The Midwest, USA

      Nifty, I always enjoy seeing your recipes and hubs, and your pictures as well. Its getting to be that season here when chili is sounding pretty good! Thanks for sharing :)

    • nifty@50 profile image
      Author

      nifty@50 6 years ago

      Thanks for the post & kind words jojokaya!

    • nifty@50 profile image
      Author

      nifty@50 6 years ago

      You are too kind tim-tim! Sometimes I like to serve it over white rice without the cheese.

    • nifty@50 profile image
      Author

      nifty@50 6 years ago

      Thanks Peggy W, for your kind words & post! Okay, for the sake of your marriage, I'll overlook the Beanless Chili LOL! My wife is lukewarm about baked beans.

    • jojokaya profile image

      jojokaya 6 years ago from USA

      yummy

    • tim-tim profile image

      Priscilla Chan 6 years ago from Normal, Illinois

      Wow! Love how you made it! When is dinner? I will be right over, LOL!

    • Peggy W profile image

      Peggy Woods 6 years ago from Houston, Texas

      I'm with you on this one...beans belonging in chili...but live with a man (my husband) who disagrees. So we compromise eating it sometimes with and other times without. It is a less expensive protein source and full of good fiber. Your recipe sounds good. If you are serving, count me in for a dish. :)

    • nifty@50 profile image
      Author

      nifty@50 6 years ago

      Thanks Truckstop Sally for your post & kind words! Beans have such great nutritional value as well as taste, why would anyone leave them out! For practical reasons, I can see leaving them out when making a chili dog ( you don't have beans falling off ), but even on a chili dog, I prefer beans in the chili.

    • Truckstop Sally profile image

      Truckstop Sally 6 years ago

      Delicious! And I am with you -- beans add lots to any dish!! Thanks for sharing!

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