SPICY BEEF AND 3 BEAN CHILI
The ultimate pot of chili with ground beef, spicy seasonings, peppers, onions, tomatoes with jalapenos, 3 kinds of beans, and tomato juice. Slow simmered for hours to allow the flavors to blend perfectly.
Servings 10
Calories 400kcal
Ingredients
- 2 lbs ground beef 80/20
- 1 medium onion chopped
- 1/2 green bell pepper diced
- 1 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon coarse black pepper
- 1 (1.25 oz} package HOT Chili Seasoning Mix
- 1 teaspoons chili powder
- 1 14.5oz can diced tomatoes with jalapenos
- 1 15oz can Hot Chili Beans
- 1 15oz can Kidney Chili Beans
- 1 15oz can Pinto Chili Beans
- 1 46oz jar tomato juice
- 1-2 Tablespoons sugar
- Optional Toppings
- shredded cheddar cheese
- corn chips/Doritos
- sour cream
Instructions
- In a large dutch oven, over a medium heat, crumble and brown the ground beef. Drain the grease. Stir in the onions and green pepper. Return pot to stove, over a low heat.
- In a small bowl, stir together the salt, pepper, seasoning packet, and chili powder. Sprinkle over the meat and stir to combine well.
- Stir in the tomatoes. Drain beans and add to meat mixture. Stir well to combine. Simmer 5-10 minutes, stirring constantly.
- Stir in tomato juice and sugar. Simmer for about 1 1/2 hours on very low heat, stirring frequently. To obtain a thinner chili, may add additional tomato juice or simmer pot covered. For a thicker chili, simmer uncovered.
- Best if made the day before or at least several hours prior to eating.
- Reheat over low heat and serve with optional toppings. Great with cornbread.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Tips:
The best tip I can give in making this chili is to add the ingredients in layers, do not add everything to the pot at one time. Cook it slow and low for at least 2 hours, stirring frequently. If possible, make it the day before you are going to serve it and the flavors will blend even better.
Taste it after it has cooked about an hour and add more seasonings if needed.
How can I vary the degree of heat in the chili?
There are a couple of ways to do this. I use a Hot Chili Seasoning packet but Mild or Original can be used. This is what I do if my grandkids will be eating it.
I add the can of tomatoes with jalapenos, but plain ones can be substituted. The chili is still delicious but not as spicy. Do I cover the pot while the chili is cooking?
If you want the chili to be thinner, add additional tomato juice or simmer with pot covered. If you prefer thicker chili, allow it to simmer with the pot uncovered. I start with it uncovered and after about 30-40 minutes I cover it. Just make sure to stir it frequently while it is simmering. When you make it a day ahead of time, it will become thicker while refrigerated. How should leftovers be stored?
Store leftovers in an airtight container for 3 days in the refrigerator. I have a 2nd refrigerator in my garage that I can put my Dutch oven in, so I leave mine in the pot. You can freeze the leftovers in airtight containers for 2 months. Sometimes I do individual serving containers instead of one big one. A pan of cornbread is always a must at our house to go with the chili.
There are a couple of ways to do this. I use a Hot Chili Seasoning packet but Mild or Original can be used. This is what I do if my grandkids will be eating it.
I add the can of tomatoes with jalapenos, but plain ones can be substituted. The chili is still delicious but not as spicy. Do I cover the pot while the chili is cooking?
If you want the chili to be thinner, add additional tomato juice or simmer with pot covered. If you prefer thicker chili, allow it to simmer with the pot uncovered. I start with it uncovered and after about 30-40 minutes I cover it. Just make sure to stir it frequently while it is simmering. When you make it a day ahead of time, it will become thicker while refrigerated. How should leftovers be stored?
Store leftovers in an airtight container for 3 days in the refrigerator. I have a 2nd refrigerator in my garage that I can put my Dutch oven in, so I leave mine in the pot. You can freeze the leftovers in airtight containers for 2 months. Sometimes I do individual serving containers instead of one big one. A pan of cornbread is always a must at our house to go with the chili.