Name: 3 Bean Chuck Eye Chili
Prep time: 15 minutes
Cook time: 4 hours
Yield: 8 servings
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; 1.5 cups diced jalapenos; 1 cups diced sweet mini bell peppers; ½ cups minced onion; ⅓ cups minced garlic

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3 Bean Chuck Eye Chili

Recipe by J.R. Stout

All-Purpose Cooking

Braising & Slow Cooking

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

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Serves 8 servings

Prep Time 15 minutes

Cooking Time 4 hours

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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 1.5 cups diced jalapenos 1 cups diced sweet mini bell peppers ½ cups minced onion ⅓ cups minced garlic ¼ cups Medium Chili Powder

2 Tbsp. Ground Cumin Seeds

2 Tbsp. Garlic Salt

1 Tbsp. Coarse Black Malabar Pepper

Medium Chili Powder (Salt-Free)

Directions

Step 1 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.

Step 2 Stir in remaining ingredients, set slow cooker to low, and cook for 4 hours.

Recipe Notes

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