Three Bean Christmas Chili Recipes

THREE-BEAN CHILI

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

THREE-BEAN HOLIDAY CHILI

Steps:

• In 4-quart Dutch oven, mix all ingredients except sour cream, salsa and cilantro. Heat to boiling, breaking up tomatoes. Reduce heat; cover and simmer 15 to 20 minutes or until bell peppers are tender.
• In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

THREE-BEAN CHRISTMAS CHILI

Steps:

• Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
• In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

THREE-BEAN VEGGIE CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions, celery and green pepper; cook and stir until crisp-tender, 6-8 minutes. Add tomato paste, garlic and seasonings; cook 2 minutes longer., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and bulgur is tender, 20-25 minutes, stirring occasionally. If desired, serve with cheese.

THREE BEAN BURNT END CHILI

Steps:

• Heat a smoker or grill to medium.
• Season fleshy side of the brisket with kosher salt.
• Sear the fleshy side of brisket on the grill, close to the coals for about 10 to 15 minutes. Flip the brisket and lightly sear the fatty side until a red-orange crust is formed. Raise the brisket to a higher level of the grill and continue to cook over indirect heat until fork tender. Transfer the brisket to a cutting board.
• Separate the flat and the point with a sharp butchers knife. Remove the point while still hot and put the point and the flat back on the grill, taking care not to scorch the meat. Continue cooking until most of the fat has rendered or liquefied, about 15 minutes. Remove it from the grill and trim off the fat and any burned portions. The grain in the point runs in several different directions so care needs to be taken when slicing. Slice the meat on an angle, between 3/8 to 1/2-inch thick, until the entire point is sliced. Begin chopping those slices at a 90 degree angle to attain the desired size chunks of the points. Put the chunks into a pan and add about 6 ounces of Woodyard Original Sauce, per pound of meat, then put the pan back on grill. Leave uncovered to allow it to smoke until a glaze is formed on the surface. Remove the pan from the grill and allow meat to rest and set, about 20 to 30 minutes. Ready to add to the Three Bean Chili.
• Put the beef into a large roasting pan and put it on the smoker. Smoke the meat until a firm crust forms, roughly 40 minutes. Remove it from the grill and add it to your favorite skillet over medium heat to begin browning.
• In another large skillet over medium heat add the diced onions. Add the chili powder, cumin, cayenne and paprika. Cook until the mixture is well blended, then add the smoked ground beef. Brown the mixture until fully cooked. Add the black beans, red beans and red kidney beans with diced tomatoes and crushed tomatoes to a large stock pot and mix well. Add the ground beef mixture and stir until combined. Cover and simmer for roughly 1 hour.
• Ready to serve up!
• Serve the chili as a base with the desired amount of burnt ends on top and add your favorite fixin's, such as corn chips, sour cream, jalapenos, red onions and/or shredded cheese.

THREE BEAN SLOW BURN CHILI

Steps:

• In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
• While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

THREE BEAN AND BEEF CHILI (LIGHT)

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
• Add the cumin and cook, stirring, for 1 minute.
• Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
• Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.
• Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.
• Season, to taste, with salt and pepper.

THREE BEAN AND LENTIL GREEN CHILI

Steps:

• Combine the tomatillos, garlic, onion and jalapeño in a food processor. Blitz until a chunky sauce forms, about 30 seconds. Add the lime zest and 1/2 cup cilantro. Blitz again until combined and broken down, 15 to 20 seconds.
• Heat a 6-quart Dutch oven or other large heavy-bottomed pot over medium-high heat. Drizzle in 1 to 2 tablespoons olive oil, to taste, and carefully pour in the tomatillo mixture. Cook, stirring occasionally, until fragrant and some of the liquid has absorbed, 7 to 8 minutes. Liberally season with salt and pepper.
• Turn the heat down to medium low and add the bay leaf, vegetable broth, cannellini beans, chickpeas, navy beans, lentils, cumin, coriander and a pinch each of salt and pepper. Stir together, cover and cook on a low simmer for 20 minutes, stirring occasionally so the bottom doesn't burn.
• Remove the lid and cook until the lentils are tender and the chili has thickened slightly, 5 to 10 minutes. Remove from the heat and squeeze in the juice from 1 of the zested limes; cut the other lime into wedges, for serving. Taste for seasoning and add more salt or pepper, if needed.
• Spoon the chili into bowls, top with sliced avocado, cilantro and lime wedges.

BEEF & THREE-BEAN CHILI

Steps:

• Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.