Beef & Three-Bean Chili Recipe

4.5 6 8
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Beef & Three-Bean Chili Recipe

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4.5 6 8
Publisher Photo
“This is one of my favorite recipes; it makes my kitchen smell so good! We love eating it with homemade bread or cornbread.” -Nancy Whitford of Edwards, New York
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 teaspoons chili powder
  • 2 tablespoons canola oil
  • 2 small onions, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup beef broth
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon brown sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • Sour cream, optional

Directions

Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches.
Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings.
Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef and Three-Bean Chili in Simple & Delicious March/April 2008, p62

Nutritional Facts

1 cup: 309 calories, 9g fat (2g saturated fat), 47mg cholesterol, 620mg sodium, 34g carbohydrate (10g sugars, 9g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 teaspoons chili powder
  • 2 tablespoons canola oil
  • 2 small onions, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup beef broth
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon brown sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • Sour cream, optional
  1. Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches.
  2. Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings.
  3. Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef and Three-Bean Chili in Simple & Delicious March/April 2008, p62

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Reviews forBeef & Three-Bean Chili

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gr8one08 User ID: 7611807 75106
Reviewed Jan. 18, 2014

"Made as directed, came out great, Next time i used went 50/50 with beef stew mean and ground beef and added corn lol..came out great also"

MY REVIEW
LeslieReid User ID: 5582328 208530
Reviewed Jan. 5, 2014

"It was great and flavorful, even my 2-year-old said it was yummy. I will be making it again, but I may modify it to make it a little thicker."

MY REVIEW
pajamaangel User ID: 1603339 67047
Reviewed Sep. 5, 2011

"If I were to make this again, I would up the spices and cut back on the tomatoes. Overall it was good, but needs more seasoning."

MY REVIEW
scrapo User ID: 2908723 147478
Reviewed Mar. 28, 2010

"This was so good! I used venison steak cut into chunks and it turned out great."

MY REVIEW
mjlouk User ID: 1712085 162435
Reviewed Feb. 7, 2010

"Excellent!"

MY REVIEW
lbatton User ID: 1558160 162407
Reviewed Jan. 16, 2010

"This was the most flavorful recipe I have ever made in a slow cooker. Very hearty and feeling. My entire family loved it. Great cold weather dinner."

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