Big Batch Three Bean Chili with Beef

Course Main

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings

Ingredients

1 tablespoon oil
2 onions diced
4 stalks of celery diced
1 head of garlic minced
2 sweet peppers of your choice
1 kg lean ground beef(or 2.2 lbs)
2 32 oz cans of diced tomatoes (or 2 quart sized jars)
1 398 ml can tomato sauce
1 tablespoon beef bouillion
2 cans black beans rinsed and drained
2 cans chickpeas rinsed and drained
2 cans red kidney beans rinsed and drained
1 1/2 tablespoons sugar
1 tablespoon salt
1 tablespoon dried oregano
1/2 teaspoon black pepper
1/2 cup paprika
1/3-1/2 cup mild chili powder
1/4 cup cornstarch

Instructions

In a large pot, heat the oil over medium heat. Add the onion and saute for a few minutes. Add the celery and cook for a few more minutes.
Add the ground beef, break up and brown. Once the meat is browned add the peppers and garlic and stir while cooking for a few minutes. Add the tomatoes, beans and spices(everything else, except the cornstarch) and stir well. Bring to a boil, then reduce to a simmer.
Simmer for at least 30 minutes, or for as much time as you have available. Before serving, stir the cornstarch with a small amount of water to make a slurry. Add this to the pot and stir well, then just cook until thickened.
Serve immediately with your favorite toppings, such as grated cheddar cheese and sour cream.

Notes

To make this prep a little faster, I like to prep other ingredients while the onions are sauteing or while the beef is browning. While other ingredients are cooking I open all the cans, drain and rinse the beans, measure all the spices into a small bowl so it can quickly be dumped into the pot. I like to simmer this chili for as long as possible so the flavors can deepen, but this chili can be made fairly quickly if you don't simmer for very long.

You'll notice the amount of chili powder can vary. If you're sensitive to spicy things start with 1/3 cup, you can always add more. I prefer the full amount.