Saturday, October 26, 2013

Three bean chili with ground beef

Three Bean Chili with Ground Beef

1 cup dried black beans
1 cup dried navy beans
1 cup dried red kidney beans (dark or light)
1 1/2 cups chickpeas
1 large onion
1 pound ground beef
1 can diced or stewed tomatoes
1 cup ketchup
2 Tbsp. white vinegar
1 tsp. salt
1 tsp. pepper
1/2 pack lipton onion soup
1/2 green bell pepper
2 Tbsp. lemon pepper seasoning
2 Tbsp. chili seasoning
1 tsp. taco or salad seasoning
1 tsp. seasoning salt
1 tsp. ground nutmeg
6-8 cups water
1 cup mild salsa
1 bottle chipotle sauce
2 cans spaghetti sauce

Soak beans and chickpeas overnight.  Wash the beans and add the water.  Let it cook on medium for 1-3 hours until beans are tender.  Pour water off of beans and rinse with cold water.  After they are rinsed in the colander, put beans back into the pot.  Set aside.

In a large bowl, mix the tomatoes, ketchup, white vinegar, seasonings, salsa, nutmeg, spaghetti sauce,  and chipotle sauce.  Once mixed, set bowl aside.

In a large pot, brown the ground beef and drain.  Once the beef has been drained, add the onion and the bell peppers.  Cook until the vegetables are softened.  Add the salts, pepper, and soup to the meat-vegetable mix.  Then add in the beans and slowly add in the sauce.  Also, add in an extra 2 cups of water.  Let it simmer for an hour to 2 hours until the chili thickens.  Then serve.


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