Beef and Three-Bean Chili |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 9 |
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âThis is one of my favorite recipes; it makes my kitchen smell so good! We love eating it with homemade bread or cornbread.â -Nancy Whitford of Edwards, New York Ingredients:
1-1/2 pounds beef stew meat, cut into 1-inch pieces |
2 teaspoons chili powder |
1-1/3 cups chopped onion |
2 tablespoons canola oil |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 cup beef broth |
1 can (6 ounces) tomato paste |
2 jalapeno peppers, seeded and chopped |
1 tablespoon brown sugar |
2 teaspoons minced garlic |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground cumin |
sour cream, optional |
Directions:
1. Sprinkle beef with chili powder. In a large skillet over medium heat, brown beef and onion in oil.
2. Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in the beef, onion and drippings.
3. Cover and cook on low for 5-6 hours or until meat is tender. Serve with sour cream if desired. Yield: 9 servings.
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