Three Bean Chili
With just the right amount of spice, a hot bowl of this chili will warm you right up on a cold winter day. Serve with a side of Chili Lime Cornbread.
1 Tbsp olive oil
2 Tbsp Epicurean Butter Chili Lime Flavored Butter
1 pound ground beef, chicken, or turkey
1 large yellow onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 (32 oz) can diced fire-roasted tomatoes, undrained
4 cups beef or chicken stock
2 Tbsp chili powder
1 ½ Tbsp cumin
2 tsp. kosher salt
½ tsp freshly ground pepper
½ tsp oregano
1 (15 oz) can pinto beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
juice from ½ lime
for garnish: shredded cheddar cheese, lime wedges, sour cream, corn chips
Heat olive oil and Chili Lime Flavored Butter in a large stockpot.
Add ground beef, onion, garlic, celery and peppers and sauté until veggies are tender and meat is browned, about 10 minutes.
Add chili powder, cumin, salt, pepper, and oregano and cook for another minute.
Add tomatoes and their juice and beef stock and bring mixture to a boil. Reduce heat and simmer for 1 ½ - 2 hours.
Add the three kinds of beans and cook for another 30 minutes. Add lime juice and adjust salt and pepper.
Serve with shredded cheddar, lime wedges, sour cream and corn chips.