3 Bean Chuck Eye Chili
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Test Kitchen Approved Recipe

The winning recipe from our Portland-Sellwood shop's 6th annual chili cook-off in 2018.


YIELD
8 servings

TIME
Active Prep: 15 min
Cook: 4 hours

INGREDIENTS
  • 3 lbs. ground beef chuck
  • 1 (16 oz.) can kidney beans, drained
  • 1 (16 oz.) can red beans, drained
  • 1 (16 oz.) can pinto beans, drained
  • 1 (14.5 oz) can stewed tomatoes
  • 1 (14.5 oz.) can diced tomatoes
  • 2 (7 oz.) cans green chiles, diced
  • 1 (6 oz.) can tomato paste
  • 3 cups beef broth
  • 1 1/2 cups diced jalapenos
  • 1 cup diced sweet mini bell peppers
  • 1/2 cup minced onion
  • 1/3 cup minced garlic
  • 1/4 cup Medium Chili Powder
  • 2 Tbsp. Ground Cumin Seeds
  • 2 Tbsp. Garlic Salt
  • 1 Tbsp. Coarse Black Malabar Pepper

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NOTES

This is a medium to medium-hot chili and can be adjusted by using fewer jalapenos or using Mild Chili Powder.



DIRECTIONS

In a large skillet, cook ground beef chuck over medium-high heat, stirring and breaking up for about 10 min., or until browned. Strain out excess fat and add beef to slow cooker. Stir in remaining ingredients, set slow cooker to low, and cook for 4 hours.



SERVING SUGGESTIONS

Serve with shredded sharp cheddar & pepper jack cheese.

THANKS TO
J.R. Stout

NUTRITION
Gluten-Free
Sweetener-Free



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