Thick Three-Bean Chili

Name: Thick Three-Bean Chili
Ingredients: 1 pound ground round; 1 medium onion, chopped; 2 jalapeno peppers, seeded and chopped; 2 tablespoons chili powder; 2 teaspoons brown sugar; 1/2 teaspoon ground red pepper; 1/4 teaspoon ground cumin; 2 (15-ounce) cans tomato sauce; 1 (6-ounce) can tomato paste; 1 3/4 cups water; 1 1/4 cups beer or beef broth; 1 teaspoon apple cider vinegar; 1 (16-ounce) can light red kidney beans, drained; 1 (15.5-ounce) can butter beans, drained; 1 (15-ounce) can chickpeas, drained; 1/2 teaspoon salt

16 ingredients

2 steps

Ingredients

1 pound ground round
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons chili powder
2 teaspoons brown sugar
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 3/4 cups water
1 1/4 cups beer or beef broth
1 teaspoon apple cider vinegar
1 (16-ounce) can light red kidney beans, drained
1 (15.5-ounce) can butter beans, drained
1 (15-ounce) can chickpeas, drained
1/2 teaspoon salt

Directions

1

Cook ground round and onion in a Dutch oven over medium-high heat, stirring until meat crumbles and onion is tender; drain. Return to pan.
2

Add jalapeno pepper and next 4 ingredients; cook 2 minutes. Add tomato sauce and next 4 ingredients; stir well. Stir in beans. Bring to a boil; reduce heat, and simmer, uncovered, over medium-low heat 45 minutes, stirring occasionally. Stir in salt before serving.