Beef & Three-Bean Chili

Name: Beef & Three-Bean Chili
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 9 servings.
Cuisine: Mexican Chilies, Mexican Recipes, Mexican Soups
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) 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

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, Edwards, New York

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) 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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Reviews

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Average Rating:

gr8one08

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
LeslieReid

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.
pajamaangel

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.
scrapo

Mar 28, 2010

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

Feb 7, 2010

Excellent!
lbatton

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.