Three Bean Chili

2011 has been a brutal winter on the farm many days dropping to 10 to 20 below zero. When it is that cold nothing beats a good bowl of chili. This is one version Elizabeth and I especially enjoy. Also check out: Great Soups 101

Servings: 8 to 10     Prep time: 30 min     Cooking time: 3 to 4 hr
Utensils: Crock pot or 6 quart stock pot

3 Bean Chili
1 qts beef stock
2 lbs lean ground beef
2 tsp salt
1 tsp pepper
2 tsp cumin
2 tab chili powder
1 small green pepper - dice small pieces
1 large white onion - dice small pieces
2 cans of diced tomatoes
4 shots Worcestershire
3 shots liquid smoke
1 cup celery - dice in small pieces
1 can black beans - drain & rinse
1 can dark red kidney beans - drain & rinse
2 cans chili beans with sauce
water - to cover all
hot sauce - to taste
4 lg cloves of garlic - minced

Directions

Put everything in the crock pot except the last 3 items, turn to high. When everything is in cover with enough water to immerse all the chili. It is technical done when the hamburger is cooked and the chili has reached a temp of 145F, but we all know the longer chili simmers the better it is. So turn it down to low add the garlic, hot sauce and tweak the spices to your individual taste.

Alternative Recipe Ideas

  • Add a pound of spicy ground sausage, it is best to brown this first and drain the excess grease.
  • I make what we refer to as Italian Chili - we add sliced or chopped black olives to the above chili.
  • My Mom always put a couple of shots of yellow mustard in her chili. This really adds to the flavor.
  • Some times we like to add summer sausage cubed to the chili.
  • Got leftovers? see Spaghetti Red
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com