Three-Bean Chuck Eye Chili
Ingredients
Pine & Pepper Spices
- 4½ lbs. Ground beef chuck
- 1½ (16 oz.) cans Kidney beans, drained
- 1½ (16 oz.) cans Red beans, drained
- 1½ (16 oz.) cans Pinto beans, drained
- 1½ (14.5 oz.) cans Stewed tomatoes
- 1½ (14.5 oz.) cans Diced tomatoes
- 3 (7 oz.) cans Diced green chiles
- 1½ (6 oz.) cans Tomato paste
- 4½ cups Beef broth
- 2¼ cups Diced jalapeños
- 1½ cups Diced sweet mini peppers
- ½ cup Minced garlic
- ¾ cup Minced onion
Directions
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1
In a large skillet, cook the ground beef chuck over medium-high heat, stirring and breaking it up with a spoon, for about 10 min., until deeply browned.
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2
Strain out the excess fat and transfer the beef to a 7- to 8-quart slow cooker.
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3
Stir in the kidney, red, and pinto beans, the stewed and diced tomatoes, green chiles, tomato paste, beef broth, jalapeños, sweet mini peppers, minced garlic, and minced onion.
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4
Add the Medium Chili Powder, Ground Cumin, Garlic Salt, and Coarse Black Malabar Pepper and stir well.
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5
Cover and cook on low for 4 hours, stirring once or twice if you can, until the chili has thickened and the flavors have come together. Taste and adjust the seasonings before serving.
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6
Ladle into bowls and top with shredded sharp cheddar and pepper jack cheeses. Lovely with cornbread or a dusting of crushed tortilla chips. Serves 12 to 15.
