Three-Bean Chili
Forget going out to eat or ordering takeout every time you crave American food. Try making Three-Bean Chili at home. This recipe makes 8 servings with 341 calories, 17g of protein, and 5g of fat each. For $2.16 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe from Eating Well has 158 fans. It works well as a main course. Head to the store and pick up ancho chiles, chili powder, oregano, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is super. Try 8th Annual Chili Contest: Entry #5 – Three-Bean Vegetarian Chili + Weekly Menu, for Crockpot Chicken and Bean Chili and Chili Cheese Dip, and 9th Annual Chili Contest: Entry #2 – Beef, Chorizo, and Bean Taco Chili + Weekly Menu for similar recipes.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 165 minutes
Ingredients:
2 dried ancho chiles, seeds and stems removed, snipped into thin strips (optional; see Note)
2 bay leaves
1 pound beef round, trimmed, cut into 1/2-inch chunks
1 19-ounce can black beans, rinsed
1 19-ounce can kidney beans, rinsed
1 28-ounce can plum tomatoes, with juices
1 19-ounce can white beans, such as Great Northern, rinsed
3 teaspoons canola oil, divided
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
2 tablespoons cumin seeds
12 ounces dark beer, such as porter or stout
1/4 cup chopped fresh cilantro, (optional)
6 cloves garlic, finely chopped (2 tablespoons)
1 green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons lime juice
Nonfat plain yogurt, chopped scallion greens and shredded sharp Cheddar cheese, for garnish
3 onions, chopped
2 teaspoons dried oregano, preferably Mexican
1 tablespoon paprika
Salt & freshly ground pepper, to taste
1 teaspoon sugar, or to taste
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
1 tablespoon grated unsweetened chocolate
2 cups water
Equipment:
frying pan
mortar and pestle
bowl
pot
paper towels
Cooking instruction summary:
Toast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder; grind to a fine powder. Transfer to a small bowl; add chili powder, paprika, oregano and cayenne. Stir to combine; set aside.Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef, in batches if necessary, and saut until browned on all sides, about 3 minutes. Transfer to a plate lined with paper towels and set aside.Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes. Add garlic, jalapeos, sun-dried tomatoes, ancho chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more. Remove the bay leaves. Stir in cilantro, if using, and lime juice; season with salt and pepper to taste. Serve with garnishes.
Step by step:
1. Toast cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes.
2. Transfer to a mortar and pestle or spice grinder; grind to a fine powder.
3. Transfer to a small bowl; add chili powder, paprika, oregano and cayenne. Stir to combine; set aside.
4. Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat.
5. Add beef, in batches if necessary, and saut until browned on all sides, about 3 minutes.
6. Transfer to a plate lined with paper towels and set aside.Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan.
7. Add onions and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes.
8. Add garlic, jalapeos, sun-dried tomatoes, ancho chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes.
9. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan.
10. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef.
11. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.
12. Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more.
13. Remove the bay leaves. Stir in cilantro, if using, and lime juice; season with salt and pepper to taste.
14. Serve with garnishes.
Nutrition Information:
covered percent of daily need
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