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Test Kitchen Approved

3 Bean Chuck Eye Chili

Recipe By J.R. Stout

Prep Time

15 Minutes

Cooking Time

4 Hours

Recipe By J.R. Stout

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

Serving Suggestions

Serve with shredded sharp cheddar & pepper jack cheese.

Recipe Notes

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

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





Savory Spice ingredients in this recipe

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.