3 Bean and Beef Chili

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3 Bean

By: Kecia’s Flavor Breakthrough!

January 7, 2014

OK, I’ve been known to turn pretty much any left over meat into chili. Chili is one of my favorite dishes. I like to use left over pork, roast, chicken it is all good in there! But my favorite to make is with ground beef. It makes me think of childhood memories. My mother used to start a big pot early in the day and she loaded it with extra ground beef. My father used to stop by the pot throughout the day pulling out bites of meat… so by the time it was dinner time, there was just the right amount in the pot! She is a smart lady, my mom.

Most times I use dried beans, but tonight I am short on time so it is canned in this recipe!

Serves 8 – 10 (or 3 -4 with a ton of left overs for lunch)

Note: Many Chili powders contain salt, check your  label and adjust additional salt accordingly.

3 Bean and Beef Chili


2 pounds ground lean ground beef (you can substitute turkey breast)

1 sweet onion diced

½ bell pepper diced (I used a yellow one tonight)

1 jalapeno seeds removed and minced (optional we like it spicy)

2 cloves garlic minced 1 can black beans

1 can kidney beans

1 can pinto beans

1 cup frozen corn thawed

1 ½ tbsp chili powder

½ tbsp chipotle chili powder

1 tbsp cumin

2 tsp oregano

1 tbsp sugar

1 can diced tomato with green chili

6 cups tomato sauce

Salt and pepper to taste

Garnish with shredded Mexican Blend or Cheddar Cheese (optional)


In stock pot or Dutch oven brown ground beef, breaking apart as you go, drain.

Rinse and drain the beans.

Onion, bell pepper and jalapeno. Cook until softened.

add balance of ingredients. Bring to a boil, cover, simmer for at least an hour. The longer the better.



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