No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (462g) Recipe makes 12 servings
Calories 531
Calories from Fat 237		(44%)
Amount Per Serving		%DV
	Total Fat 26.4g	40%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.4g
Cholesterol 114mg		38%
Sodium 1047mg		43%
Potassium 1150mg		32%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 9.8g	39%
	Sugars 5.2g
Protein 41.6g		83%
detailed view... how is this calculated?

Prize Winning 3 Bean Chili

Recipe #391613 | 4½ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: HSingARMYmom
Sep 23, 2009

Well, this is the result of being "volunteered" to represent my husband's motorcycle club in an annual chili cookoff. I truely think the quality of your spices will determine the quality of the finished product so buy the best spices you can afford. I've found that the local health food stores often sell really good spices in bulk. This is not a terribly spicy chili but does pack a bit of a kick - adjust the spices to your taste. I did end up winning 1st place - over 42 other teams - not bad for less than a week's notice! I like to preassemble everything I'm going to need the night before - makes it easy to throw together the day of and just let it cook.

SERVES 12 -15 , 5 quarts (change servings and units)

Ingredients

2 lbs steak, boneless, cubed into 3/4-inch pieces (I used London broil)
1 1/2 lbs pork roast, boneless, cubed into 3/4-inch pieces
2 tablespoons cajun seasoning
1 lb ground beef, lean
2 tablespoons bacon drippings (or oil)
1 onion, large, diced
1 green pepper, diced
1 red pepper, diced
1 banana pepper, finely diced
1 jalapeno pepper, finely diced
30 ounces diced tomatoes, 2 cans (do not drain)
4 ounces chilies, diced
14 ounces black beans, canned
14 ounces navy beans, canned (or great northern)
14 ounces kidney beans, canned (doesn't matter if they're light or dark red)
1 tablespoon garlic, minced
4 tablespoons chili powder
4 teaspoons cumin, ground
1 tablespoon salt (to taste)
2 teaspoons black pepper (to taste)
1 teaspoon red pepper (to taste)
12 ounces beer (I prefer a lager but whatever kind you like)

Directions

1
The night before, sprinkle the cubed meat with the cajun salt and put aside in ziptop bags in the fridge, cut/chop/dice all the vegetables and put aside in containers in the fridge. I premeasure all my seasonings into one small ziplock to reduce searching for stuff the day you need it.
2
Heat bacon grease or oil in a large skillet (I like my cast iron for this) and brown meat in batches. When the steak and pork is cooked, brown the hamburger with the onion, peppers and garlic. Drain any excess grease - there shouldn't be much if you used lean hamburger (ground turkey works too!).
3
Combine all the meats, tomatoes, chiles,onions, peppers, beer and spices in a large stock pot on low heat or in your crockpot set on low. Cook for 2-3 hours on the stove on low or 4-8 hours on low in the crockpot - till meats are VERY tender.
4
Stir in beans and cook till heated thru (45 minutes - 1 hour) - you want the beans to retain their individual colors as it makes the chili very visually stimulating and the beans will keep more of their texture.
5
We like to serve this over crushed tortilla chips with a dap of sour cream or shredded cheese on top. Also really good with corn bread!
6
Prep time does not include sitting overnight in fridge as this is really not necessary - just convenient.