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Meaty Three-Bean Chili Recipe
Meaty Three-Bean Chili Recipe photo by Taste of Home

Meaty Three-Bean Chili Recipe

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Meet the Cook: Doubling this recipe is automatic for me - just about everyone wants more than one bowl! If any's left, I freeze it. It's also great the second time around. -Sandra Miller, Lees Summit, Missouri
TOTAL TIME: Prep: 25 min. Cook: 1 hour 40 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Cook: 1 hour 40 min.
MAKES: 10-12 servings

Ingredients

  • 3/4 pound Johnsonville® Mild Italian Sausage Links links, cut into 1/2-inch chunks
  • 3/4 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 1/2 cup Worcestershire sauce
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 6 cups chopped fresh plum tomatoes (about 2 pounds)
  • 6 bacon strips, cooked and crumbled
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • Additional chopped onion, optional

Nutritional Facts

1 serving (1 cup) equals 244 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 644 mg sodium, 26 g carbohydrate, 6 g fiber, 16 g protein.

Directions

  1. In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside.
  2. Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes.
  3. Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
  4. Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired. Yield: 10-12 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Meaty Three-Bean Chili in Country Woman January/February 1996, p29

Nutritional Facts

1 serving (1 cup) equals 244 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 644 mg sodium, 26 g carbohydrate, 6 g fiber, 16 g protein.

Reviews for Meaty Three-Bean Chili

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 15, 2013

"I have made this chili for over 10 years. Everyone loves it!"

MY REVIEW
Reviewed Oct. 20, 2012

"This chili recipe is great! It's a great way to use your garden tomatoes! Men love it, because of all the meat!"

MY REVIEW
Reviewed Jan. 3, 2012

"This is one of miy all time favorite recipes though I make it as a soup by adding an additional quart of beef stock to it. Great on a cold winters day! My family just loves it!"

MY REVIEW
Reviewed Oct. 17, 2011

"This was in the first issue of Country Woman I received and it's still one of my favorites! I change things from time to time, using ground turkey, leaving out bacon and adding a can of black beans. Also sometimes I use a habanero pepper instead of the jalapeno.

This is one of those recipes you can endlessly tinker with."

MY REVIEW
Reviewed Dec. 16, 2009

"Good but too much meat. I would use hot Italian sauage plus ground beef or mild Italian sausage next time for a little more spice. The broth (and there is not much of it) is quite liquidy."

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