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This is my absolute favorite chili. It combines a unique blend of 3 types of meat, 3 types of beans and 3 types of peppers to deliver amazing flavor and texture.


by zirbirt

I came up with chili 3 after putting a lot of thought into what I enjoy about a good chili. With chili, the first thing many people think about is heat, but that isn't so true with me. Don't get me wrong, I enjoy heat, but my family does not. So, if I make a hot chili, I will be the only one eating it. That doesn't sound like such a terrible thing really, but I enjoy sharing my creations, and this does make a LOT of chili. So, I keep it good and mild.

The problem with mild chili is making sure it isn't bland. Without the heat, I have to rely on the flavor of the peppers and other ingredients to really make the chili pop. Also, I like a thick chili, but there is a fine line between a thick chunky chili that gives a wonderful bite, and a mushy baby food like chili that oozes around in your mouth. To help with that, I use different cuts on the vegetables, and different meats. The end result is a thick, hearty chili with a very tender chew that feels very pleasing in my mouth. It also delivers a blend of flavors that exemplify everything that is good about chili... All while being a very mild and even kid friendly concoction.

Chili3 Ingredients
1 lb dry Kidney Beans
1 lb dry Pinto Beans
1 lb dry Black Beans
1 lb Ground Beef
1 1/2 lbs Round steak (cut into pieces)
3 Chorizo sausages (in casing)
3 cloves garlic (minced)
1 medium onion (diced)
3 cans diced tomatoes
1 4oz can Diced Green Chilies
3 medium jalapeƱos
2 Poblano peppers
3 Tbs Chili Powder
2 tsp Cumin
1/3 cup flour
salt and pepper


For each pound of beans, I rinse them thoroughly, then inspect them. I remove any bad beans or anything that isn't a bean and add the good ones to my 8qt crock pot. If you do not have an 8qt crock pot, you can use a large soup/stock pot.

Once all my beans are in the pot, I then add about 2 Tbs of salt, and pour in water until the level is about 1 1/2 inches over the tops of the beans. I cover this and let it sit overnight.

The next morning, the beans should have swelled significantly, and a lot of the water should be absorbed. I leave any remaining water in with the beans.


At this point I have a pot full of soaked beans, and a bit of water. My next step is to heat about 1 Tbs of oil in a medium pan over medium heat. I add my onions and my garlic, and cook until the onions start to get a bit transparent.

I add my 3 cans of tomatoes, and the onion garlic mixture to my pot.

Next, I take a small bowl and add in my 1/3 cup flour. I add to that 3 Tbs of Chili Powder, and 2 tsp of cumin, and If I am feeling frisky, I add some cayenne pepper to it. You can also add in smoked paprika, if you wish.

I mix this together thoroughly. Then add it to the pot.

I stir it all together. This forms my chili base. Basically this is a starting point for any chili I might want to make.

The 1/3 cup of flour I added to the spices, will help thicken my chili sauce. I personally, do not like thin chili, so I prefer to do this. If you prefer a thin chili, simply leave the flour out.

Adding Paprika (about 2 Tbs) will add a nice Smokey flavor to the chili and adding Cayenne pepper powder will give you a little flavor and a little extra heat.

STEP 2: Meet the Meat

The hamburger will be added to a medium pan over medium heat and cooked until brown. I do add a dash of salt to the hamburger while cooking it. I also just use the same pan I did for the onions. I don't even clean it, I just let those leftover onions and garlic blend in with the meat. Once it's done, I simply drain it and add it to the pot.

Hamburger will blend in with the sauce and give me a nice meaty base in my chili, but it wont give me the bite I want... For that I need other meats.

I take 3 chorizo sausages and put them in a 350 degree oven for about 10-15 minutes. I actually leave them as whole sausages. Once cooked, I simply slice them lengthwise in half, then into slices. This gives me big chunks of chorizo to add to my chili.

The chorizo will add a little more smoke flavor to the chili as well a adding the texture. I only use 3 sausages because I don't want the chili over powered by the fairly strong chorizo flavor. I want it to be a subtle addition.

Finally I take my beef, which has been cut into stew sized pieces and add them to a medium bowl. I sprinkle on some salt, and about 1/4 cup of flour and toss until everything is coated.

I then add 1 Tbs of oil to my medium pan and heat it over medium heat. Once the oil is hot, I sear the meat in the oil. I don't want to fully cook it, just get it browned a bit. (I usually have to do this in 2 batches) Once it's done, I add it to my pot of chili.

Basically, I treat this the same way I would prepping beef stew. The idea is that the meat will give good solid chunks of bite to the chili, as well as offer a bit more beefy flavor to it. Since the chili will be slowly cooking, the meat will become very tender, but still do a great job of preventing that mushy feeling.

STEP 3: It's Getting Chili in here

The only thing left is my peppers. I use a 4 oz can of diced green chilies as my base flavor. This just gets added directly to the pot.

For the remaining peppers I clean them thoroughly with water, then roast them on the stove. (I take a baking rack and place it over my larger gas burner, then turn the heat on medium low and just lay the peppers directly onto it.)

If you do not have a gas stove, you really can just cut the raw peppers and put them into the pot directly. I just like the effect of the charred peppers in the final chili. It definitely is not a requirement.

Right now is where I decide the heat on this chili. What peppers I use, and how much of the inside of those peppers I use, determines how much of the heat is in the chili. The "meat" of the peppers, is what gives me the flavor. So, I chose to use JalapeƱos which are relatively low on the heat index, and poblanos which are even lower.

If you wanted hotter chili, you could replace these with something like Habanero's, Cayenne or Serrano.

With peppers, most of the heat is in the seeds and the seed pod. So I slice my peppers in half, then remove the seeds and the seed pod. Then I simply chop the pepper and add it to the chili. I can then take some of the set aside seeds and add them to my chili, based on how much of the heat I want.

I simply mix everything together and cover it.

STEP 4: Lets get Cookin!

Ok, so how you cook this depends on 2 factors. How much time you have and what you are cooking it in. So here are the options:

1: 8 qt slow cooker.. lots of time: You want to cook this on low for 8-10 hours.

2: 8 qt slow cooker... less time: you want to cook this on high for 4-5 hours

3: Soup/stock pot: Heat over medium high heat until the entire concoction comes to a boil. Stir occasionally, to avoid burning the beans on the bottom. Once it boils bring the heat down to low and simmer (with the lid on) for about 4 hours.

Once it is done, I simply put the chili in a bowl, sprinkle on a little cheese, and add some fresh cilantro. If you have never tried putting a little fresh cilantro in your chili, I definitely recommend it. I am not a fan of pointless garnishes, but in this case it adds a wonderful fresh flavor to the whole dish.

As you can imagine, I have a couple of leftover gallons of chili. I really don't think it will be difficult to find consumers for it, but in case you need to store it. The chili will last for a week or so in the fridge, and I trust it up to a month in the freezer. I just pop it into air tight containers (like large gladware bowls), and stick it in the freezer. Putting on bowl of it in the fridge.

It reheats wonderfully in the microwave, but can be used for many other things as well. Like: Chili Dogs, Chili-Mac, Added to a tortilla with some cheese and onions, Chili burgers, chili pot pies... and whatever else. As for myself, I like it in a bowl with some crackers.

Hope you enjoyed this posting, as always, thanks for reading.

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