December 28, 2010

Three Bean Chili

Tonight we had Three Bean Chili found here at Jamie Cooks It Up!. Hubby and I cooked this together which is nice since our roles are reversed right now. I have been working and he has been laid off so we have been working on getting him in the kitchen.

 Three Bean Chili

Time: 1 hour
Yield: 8 servings
1 onion
1 red pepper
1/2 green pepper
1 garlic clove
1/2 pound ground beef
1  15 oz can pinto beans
1  15 oz can light red kidney beans
1  15 oz can dark red kidney beans
1  14 oz can Mexican flavored stewed tomatoes (diced or petite diced)
1  6 oz can tomato paste
3/4 t chili powder
1 T brown sugar
2 t beef bullion
salt and pepper 
1. Put your ground beef in a hot skillet and sprinkle with some salt and pepper. Let it get nice and browned. 
2. While your meat is cooking chop up your veggies.
3. Grab a large soup pot. Open up your can of beans, but don't drain them. You want those juices. Add the beans and all of the other ingredients to your soup pot. Stir it all around to incorporate all the goods.
4. Let the chili simmer for 30 minutes. Give it a little taste and add more salt and pepper if you would like. Enjoy! 
I omitted the onion, and only did a half of a red and green pepper. Also we used a whole pound of ground beef. Overall this was a great chili recipe, and after it sets and gets reheated I am sure it will be even better.

After a reheat of this Chili we will definitely be making this one again and again, even my hubby who isn't a fan of chili loved this!
5 starts out of 5! 

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