Three-Point Chili

A hearty and comforting chili that combines ground beef, three types of beans, and a rich blend of spices. Perfect for warming up on a cold day or impressing a crowd at your next gathering.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1 lb ground beef

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp chili powder

1 tsp ground cumin

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

1 cup beef broth

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.

2. Add ground beef to the pot and cook until browned, breaking it apart with a spoon.

3. Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper, and cook for another minute until the spices are fragrant.

4. Add crushed tomatoes, beef broth, and all three types of beans. Stir well to combine.

5. Bring the mixture to a boil, then reduce heat to low and simmer for about 45 minutes, stirring occasionally.

6. Taste and adjust seasoning if needed. Serve hot.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.