chili-2The crisp September mornings got me in the mood to make a big pot of chili. There are some advantages to saying goodbye to summer, and hello fall!  How awesome is a humongous bowl of chili that can be served up endless ways. Right now, I’m craving a chili bar with pasta, potatoes, salad, hotdogs, and all the toppings…including chili, of course. I love this version of chili, because you add chicken or vegetable broth.  It makes it oh, so yummy, and it gives it a more soup like texture.  Guess what,  I even won over my non-chili lover in the family, because he went back for seconds.  He discovered that tortilla scoops and chili are the bomb! The fun thing about chili is you make it your own by adding your own flair! Get cooking, be creative, and most of all enjoy!


Chili with Three Beans
Serves 10
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 1 pound lean ground beef
  2. 1 white or yellow onion, diced
  3. 1 bell pepper, diced
  4. ½ teaspoon salt, plus more to taste
  5. ½ teaspoon freshly ground pepper
  6. 1 teaspoon garlic powder
  7. 1 teaspoon onion powder
  8. 1 teaspoon minced garlic
  9. 2 tablespoons chili powder and 1/2 teaspoon
  10. 1 tablespoon + 1 teaspoon cumin
  11. 1/4 cup salsa (I used hot)
  12. 1 29-ounce can tomato sauce
  13. 1 15-ounce can diced tomatoes
  14. 1 6-ounce can tomato paste
  15. 1 cup water
  16. 4 cups chicken or vegetable broth
  17. 2 15-ounce cans red kidney beans
  18. 1 15-ounce can black beans
  19. 1 15-ounce can pinto beans
  1. Add ground beef, onion, and diced green pepper to a large stock pot. Sprinkle with ½ teaspoon salt, garlic powder, onion powder ½ teaspoon chili, and 1 teaspoon cumin.
  2. Sauté over medium heat until onions are tender and beef is cooked. Add remaining chili powder and cumin, and the minced garlic. Add salsa, tomato sauce, ,chicken (or vegetable) broth, diced tomatoes, tomato paste, and water. Bring to a boil. Reduce to simmer and cook for 30 more minutes. (If you have enough time, you may let it simmer for a couple of hours). Meanwhile, drain and rinse all the beans. Ten minutes prior to serving, add beans to chili, and cook an additional 10 minutes. Add salt and pepper to taste.
  1. Serve with sour cream, shredded cheese, avocado, onion, cilantro, tortilla chips or other toppings as desired.
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