The days are getting warmer, but it’s not summer yet. So go ahead and get your chili fixbefore it’s too late!
Three Bean Chili
1 pound hamburger
½ onion, chopped
2 garlic cloves, minced
1 (15 oz.) can white beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can kidney beans, drained
1 (14½ oz.) can of diced tomatoes (undrained)
1 (15 oz.) can tomato sauce
1 teaspoon oregano
1 teaspoon salt
1 tablespoon chili powder (add more if you like it spicy, less if you don’t)
- Cook the meat, onion and garlic in a dutch oven. Drain away the excess oil.
- Add the rest of the ingredients to the dutch oven. Bring to a simmer. Cover and cook for 15 minutes stirring occasionally.
The Man of the House says that chili is meant to be cooked for a long time. So we’ve actually let the chili simmer for as long as two hours. It really allows the flavors to blend.
If all you have are kidney beans, then just use three cans of those instead. Of course then you’ve made chili, instead of three bean chili, but that’s OK.
We like to serve it with some grated cheddar cheese on top.