Southern Love in Your Tummy: Three Bean Chili

My sister, Paula, and I were in charge of the main course for this week's life group meeting.  We have about 20-25 people attending each week, so chili seemed to be an easy option to feed everyone and something that would not be too difficult.  This chili was such a hit that many people wanted the recipe, saying it was the best chili they had ever had.  Well, it was what we call a dump recipe, so I will try to replicate it in a smaller batch (we had an 18 quart crock pot full).  The recipe in half here will still feed a crowd, but is a more realistic quantity for the home cook.  This freezes beautifully, though, so do not be afraid of leftovers - just freeze single serving portions and anyone in the family can have a yummy meal in minutes. 

Three Bean Chili

3 lbs lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

2 small cans chopped green chilies

1/3 cup chili powder

3 tablespoons ground cumin

3 cans diced tomatoes (to add color variation and reduce acidity, try adding a can or two of yellow tomatoes.  They are very flavorful and colorful, but not as acidic as a red tomato, which can be good for people who suffer indigestion easily).

1 can tomato sauce

1 can refried beans (this is an alternate thickening agent, compared to tomato paste, this makes a less sweet and very savory sauce for the chili – my secret tip that makes this chili awesome!)

2 cans dark red kidney beans, drained

1 can black beans, drained

1 can pinto beans, drained

3 tablespoons chopped cilantro

In a large stock pot brown meat, onion, garlic, chilies, chili powder and cumin.  When adding spices, I sprinkle part over the top of the raw meat as it is beginning to brown.  I then stir the meat mixture, add more seasoning, allow to brown some more, then repeat a third time.  This allows the meat to absorb the seasoning well, and helps to break the meat into small pieces.  Once the meat is thoroughly browned, mix in the tomatoes and sauce.  Once this is combined well, stir in the refried beans (tip – to get the refried beans out in one piece, use the can opener on both sides of the can.  When the second end is opened, the beans will slide out in one piece).  Carefully stir in the refried beans, making sure there are no lumps and the beans melt completely into the sauce.  Mix in the kidney, black, and pinto beans and allow to simmer for about five minutes.  At this point, you need to taste test, and if needed, add additional seasoning.  If you have the desired flavor, stir in the cilantro and you are ready to serve. 

When serving the chili, have some great toppings, like onion, cheese, cilantro, olives, sour cream, corn chips, and corn bread.  This will be sure to please anyone – those who want more of a chili-nachos and those who prefer traditional chili and cornbread (or those like me who happily have both corn chips and corn bread along with the chili!).  One taste of this Three Bean Chili and you will definitely agree, it is some "Southern Love in Your Tummy!"

Ya'll come back for more great recipes in my series, Southern Love in Your Tummy.