Three Bean and Beef Chili
Total Time: 1 1⁄2 hoursYield: 8 Servings
Source: www.foodnetwork.com
Category: Soup
Ingredients
1 tablespoon Olive Oil1 whole Onion (diced)
1 whole Red Bell Pepper (diced)
2 whole Carrots (diced)
2 teaspoons Ground Cumin
5 cloves Garlic (minced)
1⁄2 teaspoon Cayenne Pepper
1 whole Bay Leaf
1 pound Ground Beef
28 ounces Crushed Tomatoes
2 cups Water
1 whole Chipole Chile in Adobo Sauce (seeded and minced)
2 teaspoons Adobo Sauce
1⁄2 teaspoon Dried Oregano
15 1⁄2 ounces Black Beans (drained and rinsed)
15 1⁄2 ounces Kidney Beans (drained and rinsed)
15 1⁄2 ounces Pinto Beans (drained and rinsed)
1 1⁄2 teaspoon Salt
dash Black Pepper
Directions
- Heat the oil in large pot over moderate heat. Add the onion, bell pepper, garlic, and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
- Add the cumin, bay leaf, and cayenne and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
- Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes.
- Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.