Three Bean Award Winning Chili Recipes

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

Steps:

• add salt, black pepper, garlic powder to ground beef and cook with onions and red/green peppers in dutch oven.
• drain excess grease.
• add balance of ingredients.
• cover and simmer for 90 minutes or more.
• serve with toppings.

Steps:

• Saute onions and garlic in olive oil over medium heat until softened.
• Add cumin and chili powder to pan to toast.
• Add the rest of the ingredients and stir well.
• Simmer on low for at least 30 minutes.
• Serve in bowls and top with shredded cheddar cheese.

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Steps:

• Saute the onion and garlic in oil until the onion becomes translucent, or about 5 minutes.
• Add chili powder, cumin and cayenne and cook for about a minute, being careful not to let the spices burn.
• Add diced tomatoes and barbeque sauce (if using) and bring to a boil.
• Add the cans of beans and corn.
• Cover and simmer for about 40 minutes, adding salt and tabasco sauce to taste.

Steps:

• In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes. , Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes. , Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
• Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
• Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
• Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Steps:

• Brown ground beef in heavy dutch oven or soup pot.
• Add chili powder while browning and mix in well.
• Add onion and green pepper to meat and brown for 2 minutes.
• Drain off excess grease.
• Stir in remaining ingredients except sour cream.
• Simmer on low heat for 10 minutes.
• Serve with a dollop of sour cream.

Steps:

• Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
• Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Steps:

• In a large skillet over medium heat, heat the oil and then add the onions, bell pepper and garlic, cover and cook until softened (3-5 minutes). Stir in tomato paste and chili powder and cook about 1 minute longer.
• Transfer mixture to slow cooker.
• Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours.
• To make the dumplings: combine first 5 ingredients (flour -salt) in a bowl. Stir in remaining ingredients (corn - oil) until combined. DO NOT OVERMIX.
• Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili.
• Cover and cook on high for 30-45 minutes or until dumplings are cooked through.