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Thick Three-Bean Chili

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


  • 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

How to Make It

  1. 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.

  2. 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.

Christmas with Southern Living 2002