Ingredients2 h 15 m servings 396 cals
- In a large pot over medium heat, cook beef, onion and garlic until meat is brown. Stir in black beans, kidney beans, pinto beans, tomatoes, tomato paste and tomato sauce. Season with chili powder, salt, pepper and pepper sauce. Reduce heat, cover and simmer 2 to 3 hours, until beans are tender.
Per Serving: 396 calories; 15.1 g fat; 39.3 g carbohydrates; 26.9 g protein; 56 mg cholesterol; 725 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a great basic chili recipe. The reason I only gave 3 stars is because you MUST presoak the dried beans before cooking or the will not fully cook. Especially Red Kidney beans. Be careful ...
Tasty,but the beans stayed crunchy for MUCH longer than the 2 to 3 hours suggested cooking time. Maybe presoaking them or blanching them first would have helped.
A bit too tomato-ey...I added waaay more chili powder and pepper sauce than the recipe called for and it still tasted a little like spaghetti sauce. I'll try adding some bell peppers and other ...
Awesome recipe, but two changes are needed. 1 dry beans need to be presoaked, and 2 all tomato products cannot be added until beans are completely soft. (It is a science thing -- if you add the ...