Three Bean Slow Burn Chili
Get the plastic wrap as close the the food surface as you can, and.
Recipe Summary Three Bean Slow Burn Chili
I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!
Ingredients | Freezer Burned Steak6 cloves garlic, crushed1 onion, chopped4 habanero peppers, seeded and minced2 (15 ounce) cans chili beans in spicy sauce1 (15 ounce) can dark red kidney beans1 (15 ounce) can black beans4 (10 ounce) cans diced tomatoes with green chile peppers1 (16 ounce) jar hot salsa⅛ cup chili powder⅛ cup coarsely ground black pepper⅛ cup red pepper flakes⅛ cup ground cumin1 (1.25 ounce) package taco seasoning mix2 pounds ground beefDirectionsIn a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.Info | Freezer Burned Steakprep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 12 Yield: 12 servings
TAG : Three Bean Slow Burn ChiliSoups, Stews and Chili Recipes, Chili Recipes, Beef Chili Recipes,
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