Stacy's Award Winning Three Bean Chili
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 156.2
- Total Fat: 2.3 g
- Cholesterol: 27.2 mg
- Sodium: 424.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 6.2 g
- Protein: 15.6 g
View full nutritional breakdown of Stacy's Award Winning Three Bean Chili calories by ingredient
Introduction
This is an extremely healthy BEEF chili. This is the type of chili that takes all day to properly make but is well worth the effort. It makes a huge batch of chili.I came up with it by taking my Mom's basic recipe and asking my husband what he wanted in a chili. *poof*
You can easily add different beans, more spice, etc. The spice temperature of this is around medium. Flavorful enough to be tasty, not too spicy to burn!
P.S. I really did win awards for this chili at a local chili cook-off (People's Choice & Top Prize). This is an extremely healthy BEEF chili. This is the type of chili that takes all day to properly make but is well worth the effort. It makes a huge batch of chili.
I came up with it by taking my Mom's basic recipe and asking my husband what he wanted in a chili. *poof*
You can easily add different beans, more spice, etc. The spice temperature of this is around medium. Flavorful enough to be tasty, not too spicy to burn!
P.S. I really did win awards for this chili at a local chili cook-off (People's Choice & Top Prize).
Number of Servings: 20
Ingredients
-
FOR ROAST:
2 lbs. Beef tip round roast
2 Cans Beef broth
Onion powder
Garlic powder
Black pepper
FOR CHILI
16 oz. Can Dark kidney beans
16 oz. Can Light kidney beans
16 oz. Can White or Black beans
32 oz. Canned tomatoes
1 Large Onion
1 Green bell pepper, diced
1 Yellow bell pepper, diced
1 Red bell pepper, diced
1-2 Small can(s) green chilis
2 Cloves Garlic, minced
6 Tbsp. Chili powder
1 Tbsp. Cumin
1/4 tsp. Red pepper (optional)
Tips
Do not be tempted to add water! The vegetables will naturally provide moisture as the chili cooks.
Directions
1. Preheat oven to 350 degress. Rub olive oil on roast. Rub with onion powder, garlic powder and pepper. Place in Dutch oven. Pour broth into pan. Cover and cook 2-3 hours or until done.
2. Remove roast from pan allow to cool. Reserve 1/2 cup of broth from pan.
3. While roast cools, dice and prepare vegetables. Drain and rinse beans. Shred roast into bite size pieces when it is cool enough.
4. Place chili powder & cumin in dry saute pan on medium heat. Stir spices until you can smell a difference. Remove from heat.
5. Put 1/2 cup of reserved broth on shredded beef. Add chili powder/cumin mixture. Stir beef, broth & spices, working broth & spices into the beef.
6. Put all ingredients into a crock pot or large pot on oven.
CROCK POT:
Simmer 8-10 hours on low setting.
STOVE:
Simmer 8 hours on low heat.
Can store overnight and heat the next day - tastes even better!
Serving Size: 20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user STRENEE.
2. Remove roast from pan allow to cool. Reserve 1/2 cup of broth from pan.
3. While roast cools, dice and prepare vegetables. Drain and rinse beans. Shred roast into bite size pieces when it is cool enough.
4. Place chili powder & cumin in dry saute pan on medium heat. Stir spices until you can smell a difference. Remove from heat.
5. Put 1/2 cup of reserved broth on shredded beef. Add chili powder/cumin mixture. Stir beef, broth & spices, working broth & spices into the beef.
6. Put all ingredients into a crock pot or large pot on oven.
CROCK POT:
Simmer 8-10 hours on low setting.
STOVE:
Simmer 8 hours on low heat.
Can store overnight and heat the next day - tastes even better!
Serving Size: 20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user STRENEE.
