There is a debate on whether chili is a stew or soup. I think chili is definitely a hybrid between the two, or better, it is just chili, a category of its own. Chili is good all-year-round and it’s especially appetizing during the cold weather months. A warm bowl of chili makes everything better, right? There are many versions of chili – Texas, Cincinnati, New Mexico, just to name a few. Also, every family has its own rendition of this great American comfort food. The backbone of chili is a combination of beef, garlic, onion, and chili powder. My version, of course, does not lack any of these essential ingredients. Beans are optional in Texan-style chilis, but in mine, they are what make this chili so tasty! Here is how I make this amazing Three-bean Beef Chili.

3-Bean Beef Chili Recipe

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrot sticks, cubed
• 1 long hot pepper or half of green bell pepper, chopped
• 3 garlic cloves, chopped
• 2 Roma tomatoes, chopped
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 1 can garbanzo beans, drained
• 1 can black beans, drained
• 1 can red kidney beans, drained
• Water
• Shredded cheddar cheese, optional
• Chopped cilantro, optional

Spice Mix Ingredients:

• 1 tablespoon chili powder
• 1.5 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 teaspoon dried oregano
• 0.5 teasoiib garlic powder
• 0.5 teaspoon black pepper
• 0.5 cayenne pepper, or to taste
• 1 to 2 bay leaves
• 1 teaspoon sea salt, or to taste
• 0.25 teaspoon brown sugar, optional

Method:

1. In a large heavy-bottomed pot, heat up 1 tablespoon of oil. Brown the beef until all the moisture has evaporated from the pot. Turn the beef often. Lightly season it with salt and pepper during cooking. Transfer the beef to a separate bowl.
2. In the same pot, sauté onions until translucent. Add the celery, carrots, peppers, and garlic, for 3 to 5 minutes, until fragrant.
3. Return the cooked beef in the pot. Add the spice mix, combine all the ingredients, and sauté for 3 to 5 minutes.
4. Add all the beans, tomatoes and tomato paste. Add water just enough to cover all the ingredients and stir well. Bring to a boil and add bay leaves. Reduce the heat and cook for 45 minutes to 1 hour.
5. After 45 minutes, taste and adjust the seasoning with salt and pepper. Cook for a few more minutes. Serve hot, and top the chili with shredded cheddar cheese and chopped cilantro.

To see a video recipe of this Three Bean Chili, check out the video below.

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