It’s chili time! Chili is the first thing I think of when fall rolls around. It has all the right things from a nutrient standpoint: fiber, antioxidants and lots of disease-fighting and immune-boosting nutrients. But best of all, chili is filled with comfort and warmth. Chili isn’t chili in my book unless it’s hot and spicy and packed with far more beans than meat. My husband Jeff tells me it’s the best chili he’s ever had, but I’m not gloating because I know that everyone has different preferences when it comes to chili ingredients and heat level. Enjoy a big bowl tonight! And let me know your favorite chili combinations.
Hearty Three Bean Chili
1 tablespoon vegetable oil
2 ½ cups chopped onions
1 to 2 tablespoons minced garlic
1 pound ground lean pork, ground beef round, ground beef sirloin or ground turkey
1 can (15 oz.) light kidney beans
1 can (15 oz.) pinto beans
1 can (15 oz.) red beans
2 cans (14.5 to 15 oz.) diced tomatoes
3 cans (15 oz.) tomato sauce
¼ cup brown sugar
½ teaspoon salt
1 ½ teaspoons black pepper
1 tablespoon ground cumin
2 tablespoons chili powder
½ to 1 teaspoon crushed red pepper
6 to 12 drops hot red pepper sauce
Heat oil in large pot over medium-high heat. Add onions, garlic, and ground meat. Cook until beef or turkey is crumbled and cooked thoroughly. Carefully drain grease. Drain all canned beans and rinse to remove sodium. Add beans to onion-meat mixture along with all other ingredients. Stir well. Bring to a boil and then reduce heat to low. Cover and simmer 30 to 45 minutes.
Makes about 16 cups (8 servings of 2-cups each)