Three Bean Two Meat Chili

The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure.

Course Main

Cuisine American

Keyword beef, chili

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings -10 servings

Calories 266kcal

Author Inspired by a recipe from The Food Network

Ingredients

olive oil
1 medium onion diced
4 tablespoons chili powder
1 tablespoon ground cumin Note: My wife doesn't care much for cumin, so I used just about 1/2 tablespoon. Use more or less, to taste
4 tablespoons cayenne Note: This makes for a mighty hot chili. If you like your chili milder, start with 1 tablespoon of cayenne and go from there.
4 tablespoons paprika
1 pound smoked brisket cut into small cubes (I picked up a pound of brisket from one of my favorite BBQ joints. You can also use leftover smoked brisket.)
1 pound ground beef browned and drained
1 16 ounce black beans rinsed and drained
1 16 ounce red beans rinsed and drained
1 16 ounce dark red kidney beans rinsed and drained
1 16 ounce diced tomatoes with juices
1 16 ounce petite diced tomatoes with juices

Instructions

Heat the oil in a large Dutch oven over medium heat. Add the onion and saute until just soft, 2-3 minutes.
Add the chili powder, cumin, cayenne and paprika. Stir to coat the onion and cook for 1 minute.
Add the remaining ingredients. Stir well.
Bring to a boil then reduce heat to a low simmer. Cover and continue simmering for 1 hour.

Notes

The spices in this chili are meant to be pretty aggressive, and they are. You may want to start with half the amounts stated, taste and adjust from there. Since all of the meats you are adding are already cooked you can taste/adjust to your liking.

Nutrition