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Weeknight Beef and Three-Bean Chili on a plate
Andrew Fowler

Weeknight Beef and Three-Bean Chili

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 4 cloves garlic minced
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 15 oz canned kidney beans drained and rinsed
  • 15 oz canned pinto beans drained and rinsed
  • 15 oz canned black beans drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tsp kosher salt

Method
 

  1. Brown the beef and onion in a large skillet for 9 to 10 minutes, breaking the meat into fine crumbles, until it reaches 160°F.
  2. Drain the fat and stir in the garlic, chili powder and cumin for 1 minute.
  3. Transfer the mixture to a 6-quart crockpot and add the tomatoes, tomato sauce, all three beans, broth and salt.
  4. Cover and cook on low for 6 to 7 hours until the beans are tender and the sauce has thickened.
  5. Stir from the edges and cook uncovered on high for 15 minutes if the chili does not mound briefly on a spoon.