Yum, chili. I found this recipe in a magazine, and it's incredibly flavorful.
- 1 tsp paprika
- 1 green bell pepper chopped
- 1/2 tsp salt
- 2 lbs ground beef
- 2 medium yellow onion chopped
- 2 cloves garlic minced
- 2 -15 oz cans diced tomatoes (do not drain)
- 1 yellow pepper chopped
- 1 -6 oz can tomato paste
- 1/8 cup chili powder
- 1/2 tbl sugar
- 1/2 tsp black pepper
- 1 tsp ground red pepper (or pepper flakes)
- 1 red pepper
- 1 -15 oz can red kidney beans (drained and rinsed)
- 1 can pinto beans
- 1 can navy beans
- Carbohydrate 19.6139715569937 g
- Cholesterol 68.0388555 mg
- Fat 23.5587421902447 g
- Fiber 5.44818350711046 g
- Protein 18.0617947376984 g
- Saturated Fat 8.7631702769419 g
- Serving Size 1 1 Serving (277g)
- Sodium 196.26007997288 mg
- Sugar 14.1657880498832 g
- Trans Fat 6.07480896037886 g
- Calories 352 calories
Step-by-step
- In a large skillet over medium-high heat, brown the ground beef. Crumble, drain and place in a 6 quart or larger slow cooker.
- Sauté peppers and onion for 7 minutes then add to slow cooker. Toss in beans and spices as well.
- Cover and cook on Low 7 to 8 hours.
Unlike a quick-cooking Texas bowl of red that relies entirely on beef chunks and dried pods without legumes, this multi-bean variation incorporates canned pinto, navy, and kidney beans for varied textural contrast. Browning two pounds of ground beef over medium-high heat requires a wide skillet to ensure proper moisture evaporation rather than steaming the meat. Drain excess rendered fat thoroughly before transferring the protein to a six-quart or larger slow cooker insert. Sautéing chopped bell peppers and yellow onions for exactly seven minutes softens their cellular walls and develops surface caramelization before they enter the slow cooker. Simmering the mixture on the low setting for seven to eight hours allows the starches from the beans to thicken the surrounding tomato paste and diced tomato liquid naturally. Serve this heavy stew alongside crisp, acidic accompaniments like thinly sliced radishes, pickled jalapeños, or shredded sharp cheddar to cut through the rich meat and dense starches. Cornbread baked in a preheated cast-iron skillet provides a dry, crumbly contrast to the heavy moisture of the beans. Store leftovers in an airtight glass container in the refrigerator for up to four days, or freeze portions for three months.
