When we went to our best friends’ Super Bowl party a couple weeks ago, I was in charge of making the chili. I’ve tried a few different recipes before and none really hit the nail on the head for me, but this 3-bean chili recipe I found in one of my slow cooker cookbooks really turned out great!
Here’s what you’ll need:
- 2 pounds lean ground beef
- 3 tsp chili powder
- 1 small yellow onion, chopped
- 2 cans (16 oz) Dark Red Kidney Beans
- 2 cans (16 oz) Pinto Beans
- 2 cans (15 oz) Black Beans
- 1 can (14 1/2 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 1/2 tsp salt
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/8 tsp ground cinnamon
Add ground beef to a hot skillet and cook until browned.
While your meat is browning, chop up your onion into a small dice.
Transfer browned meat to a paper towel lined plate using a slotted spoon.
Then pour the remaining fat from the pan into a mason jar, or another heat proof container where you can let it cool and harden.
Look at all that fat that’s in the jar that could have ended up in your arteries! Whenever I have to drain fat or grease like this, I add it to a jar, and just keep that jar sealed in one of my cabinets. Then when the jar gets full I throw it away. Keeps my drain from getting clogged.
Transfer meat to your slow cooker.
Add the diced onion to the meat.
Add the black beans,
Pinto Beans,
And kidney beans to the slow cooker.
Then add the diced tomatoes and tomato paste. I used a can of diced tomatoes with bits of jalapeno to give it a little extra kick.
Then add salts, pepper, cumin and cinnamon.
Then stir it around so that everything is blended and mixed together thoroughly.
Cover and cook on Low for 3 to 4 hours or on High for 2 hours.
Unfortunately I don’t have a picture of the final product because we finished cooking the chili at our friends’ house, but hopefully you get the idea. Enjoy!