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Rob's 3 by 3 Bean Texas Chili Recipe

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This recipe for Rob's 3 by 3 Bean Texas Chili is from The Bisceglia Family and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1 tbsp butter
3 carrots halved and sliced thin
1 medium/ large onion peeled and chopped
1 green or red bell pepper split long ways and then in slices
4 garlic cloves minced
1/4 cup chili powder
2 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground cayenne pepper
1 lb ground beef
1 lb hot sausage (out of casing)
1 lb stew beef cut into ½" cubes
1 28 oz can crushed tomatoes
1 small can of chopped chilies
1 15 oz can kidney beans
1 15 oz can pinto beans
1 15 oz can chili beans
kosher salt and black pepper to taste
sliced jalapenos
™
Directions:
Directions:
Melt the butter with the vegetable oil in large stock pot over medium high heat. Cook the onions, carrots and garlic for about 3 minutes. Add in the bell pepper and chopped long hots and cook another 5 minutes. Sprinkle the chili powder, cumin, and coriander over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.

Add the ground beef, hot sausage and beef chunks to the vegetables and break up with a wooden spoon. Cook until beef is browned and cooked through, about 5-7 minutes.

Add the beans, crushed tomatoes and season with kosher salt and black pepper. Bring to a boil, then reduce to simmer cover with lid and cook for 45 minutes, stirring occasionally. Remove the cover, stir and cook for 30 minutes adding the fresh sliced jalapeno for the last 20 minutes. Add ¼ to ½ cup water if the chili gets too thick, stir and simmer.

Serve with fresh sliced jalapeno, sour cream, and cheddar cheese.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours 30 min

 

 

 

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