Three Bean Slow Burn Chili Recipes

Steps:

• In 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.

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Steps:

• Heat a smoker or grill to medium.
• Season fleshy side of the brisket with kosher salt.
• Sear the fleshy side of brisket on the grill, close to the coals for about 10 to 15 minutes. Flip the brisket and lightly sear the fatty side until a red-orange crust is formed. Raise the brisket to a higher level of the grill and continue to cook over indirect heat until fork tender. Transfer the brisket to a cutting board.
• Separate the flat and the point with a sharp butchers knife. Remove the point while still hot and put the point and the flat back on the grill, taking care not to scorch the meat. Continue cooking until most of the fat has rendered or liquefied, about 15 minutes. Remove it from the grill and trim off the fat and any burned portions. The grain in the point runs in several different directions so care needs to be taken when slicing. Slice the meat on an angle, between 3/8 to 1/2-inch thick, until the entire point is sliced. Begin chopping those slices at a 90 degree angle to attain the desired size chunks of the points. Put the chunks into a pan and add about 6 ounces of Woodyard Original Sauce, per pound of meat, then put the pan back on grill. Leave uncovered to allow it to smoke until a glaze is formed on the surface. Remove the pan from the grill and allow meat to rest and set, about 20 to 30 minutes. Ready to add to the Three Bean Chili.
• Put the beef into a large roasting pan and put it on the smoker. Smoke the meat until a firm crust forms, roughly 40 minutes. Remove it from the grill and add it to your favorite skillet over medium heat to begin browning.
• In another large skillet over medium heat add the diced onions. Add the chili powder, cumin, cayenne and paprika. Cook until the mixture is well blended, then add the smoked ground beef. Brown the mixture until fully cooked. Add the black beans, red beans and red kidney beans with diced tomatoes and crushed tomatoes to a large stock pot and mix well. Add the ground beef mixture and stir until combined. Cover and simmer for roughly 1 hour.
• Ready to serve up!
• Serve the chili as a base with the desired amount of burnt ends on top and add your favorite fixin's, such as corn chips, sour cream, jalapenos, red onions and/or shredded cheese.

Steps:

• Place beef in a large resealable plastic bag; add chili powder and toss to coat.
• In large skillet over medium heat, brown beef and onion in oil.
• Meanwhile, in a greased 5-quart slow cooker, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin.
• Stir in beef, onion and drippings.
• Cover and cook on low for 5 1/2 to 6 1/2 hours or until meat is tender.
• Serve with sour cream, if desired.

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:

• Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

Steps:

• If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
• Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
• Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
• Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
• Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
• Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.