It’s cold out today! Yay! I’m talking 33 degrees Fahrenheit cold. I even had to scrape frost off my truck windows this morning. How exciting! I know my winter wonderland euphoria is temporary. This is North Carolina, so in 2 hours it will probably be 65 degrees. But for now I will be excited for the idea of winter.
I love living in North Carolina, but the weather here is crazy. Although we have four distinct seasons, you never really know when it’s going to get cold and stay cold. Two days ago it was 72 degrees. But now it’s 33 degrees and I want to make chili in honor of this cold winterlike morning.
This is my favorite stick to your ribs chili recipe. It’s thick and flavorful, and doesn’t take 6 hours to make. The hardest part about it is opening up the cans of beans and tomatoes. Once you cook the vegetables and beef, you’re pretty much dumping everything else in the pot. Simmer it for a while and your done. Don’t worry if you don’t have all the spices, you can use a chili seasoning mix. The flavor will be a little different but your chili will still be yummy. I keep the heat and spiciness to a minimum for my kids. Since I like my chili blow-your-hair-back spicy I just douse my bowl with hot sauce.
This chili tastes even better the next day.
Three Bean Chili
Makes 12 servings
2 tablespoons vegetable oil
1 large yellow onion, chopped
1 pablano pepper, seeded and chopped
2 jalepano peppers, seeded and chopped
4 garlic cloves, minced
2 pounds 85% lean ground beef
Coarse ground pepper
2 cups beer, settled with no foam
1 (29-ounce) can pinto beans, drained and rinsed
2 (15-ounce) cans black beans, drained and rinsed
2 (15-ounce) cans red kidney beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 cup water
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons chili powder
1 teaspoon unsweetened cocoa powder
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
2 bay leaves
2 tablespoon unsalted butter
1/4 to 1/2 cup chopped fresh cilantro
Grated cheddar cheese
Chopped green onions (green part only)
Chopped fresh cilantro
Heat the oil in a Dutch oven or large pot over medium heat. Add the onion and peppers and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook one additional minute.
Raise the heat to medium-high and add the ground beef. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook the meat, breaking it up with a spoon, until no longer pink, about 10 minutes.
Stir in the beer, water, beans, tomatoes, tomato paste, cumin, coriander, 2 teaspoons salt, 1 teaspoon pepper, chili powder, oregano, cocoa powder, red pepper flakes and bay leaves. Bring the
chili to a boil and add the butter. Reduce the heat to medium-low and simmer, partially covered, for 40 minutes, stirring occasionally.
Remove the bay leaves and stir in the cilantro. Season the chili, to taste, with salt and pepper.
Serve the chili over rice and garnish with grated cheese, chopped green onion, chopped cilantro and sour cream.