Thick Three-Bean Chili

Oxmoor House
We liked the three beans used here, but you could use all kidney beans if you prefer.
about 11 cups


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1 pound ground round
1 medium onion, chopped
2 jalapeño peppers, seeded and chopped
2 tablespoons chili powder
2 teaspoons brown sugar
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 3/4 cups water
1 1/4 cups beer or beef broth
1 teaspoon apple cider vinegar
1 (16-ounce) can light red kidney beans, drained
1 (15.5-ounce) can butter beans, drained
1 (15-ounce) can chickpeas, drained
1/2 teaspoon salt


Cook ground round and onion in a Dutch oven over medium-high heat, stirring until meat crumbles and onion is tender; drain. Return to pan.

Add jalapeño pepper and next 4 ingredients; cook 2 minutes. Add tomato sauce and next 4 ingredients; stir well. Stir in beans. Bring to a boil; reduce heat, and simmer, uncovered, over medium-low heat 45 minutes, stirring occasionally. Stir in salt before serving.

Created date

August 2009