TRI COLOR CHILI

 

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Ingredients

  • 2 lbs ground lean beef
  • 1 1/2 (14oz) cans tomato sauce
  • 1 (14 oz) can petit diced tomatoes
  • up to 3 cups chicken broth
  • 1 can red kidney beans
  • 1 can black beans
  • 1 can canellini beans
  • 1 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 med onion, diced fine
  • 2 shallots, diced fine
  • 1 bunch green onions
  • colby-jack cheese
  • sour cream
  • 1/4 cup masa harina

Directions

  • Brown the ground beef in a dutch oven with all but 1/3 cup of the diced onion, and all of the shallots. Add the tomato sauce, diced tomatoes, and 3 cans (using the now empty tomato can) of chicken broth.
  • Stir in beans and seasonings. Add a teaspoon of salt and some fresh ground pepper. Simmer for 15-20 minutes. If you like thick chili, combine the masa with a couple tbsp of chicken broth and stir in, then let simmer 5 more minutes.
  • Serve with sliced green onions, remaining diced onions, shredded cheese, and sour cream ass optional toppings.

Notes

This is just a little something I made up the other night when everyone was hungry, but the busy day had left us no time to make anything elaborate.

Categories: Beans  Beef  Chili  Main Dish  Stove 
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