October 20, 2011
This recipe has been a staple in my kitchen for years. After many iterations, this is how I prefer it best. Enjoy! xo JN
Jenn's 3-Bean Chili
1 large onion, diced
5-8 cloves fresh garlic, minced (don't be afraid)
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 reg. can petite diced tomatoes
1 sm. can tomato sauce
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained
Seasonings ... this is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:
2-3 Tablespoons chili powder (large handful or two)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
Salt & Pepper to your liking (depending on the saltiness of the stock & tomatoes ... I typically use at least 1 Tablespoon salt & 1 teaspoon pepper)
In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, tomato sauce and beans and bring to a low boil. Add all seasonings to taste, adjusting as necessary.* Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.
When ready to serve, offer shredded cheddar cheese, sour cream & crushed corn chips (either tortilla chips or Fritos) as garnish.
* For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.