Recently, my sister Camille shared with me her famous three-bean chili recipe. It’s a great fall dish that’s easy to make, and keeps you warm on a chilly day. This recipe is easy to follow and doesn’t require a lot of preparation. Serve it with crackers or toast.
Three Bean Chili
Prep time: 20-25 minutes
Cook time: 6 hours
Serves 5-7 people
INGREDIENTS
* 1 pound ground beef
* 1 can red kidney beans, drained
* 1 can white beans, drained
* 1 can black beans, drained and rinsed
* 1 can corn, drained
* 1/2 can tomato sauce
* 1/2 cup chicken broth
* * 2 tablespoons tomato paste
1 small yellow onion
* 2 cloves minced fresh garlic
* 1 tablespoon salt
* 1 tablespoon black pepper
* 3 tablespoons chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 tablespoon paprika
* 1/2 teaspoon crushed red pepper flakes
* 1 teaspoon sugar
Optional add-ins:
* Shredded cheese
* Sour cream
STEPS
Turn slow cooker on low.
In a separate pan, cook ground beef, drain off fat, and add to the slow cooker. Then, add kidney beans, white beans, black beans and corn to slow cooker. Next, stir in tomato sauce, chicken broth and tomato paste.
Chop the onion finely or coarsely, depending on your taste, and add to slow cooker. Mince two garlic cloves then add them to the mix.
Finally, add salt, pepper, chili powder, paprika, garlic powder, onion powder, crushed red pepper flakes and sugar. Stir the ingredients together until mixed well. Cook on low for 6 hours, stirring occasionally.
Ladle into heavy crockery bowls that will retain the heat of the chili. If you like, add a dollop of sour cream and a sprinkle of cheese on top. Serve with crackers on the side.
