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Fox Pines 3 Chile Chili

A not too spice pot of chili makes a great dinner for the whole family

Course Main Course
Cuisine Southwestern
Keyword 3 Chilies Chili, easy chili, not too spice chili
Servings 6 people

Ingredients

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 - 3 large garlic cloves minced
  • 1 spicy red chile minced (heat level to your liking)
  • 1 pound ground beef
  • 1 tsp salt
  • 1 28 Oz can tomatoes whole , diced or just sauce, tomatoes broken up
  • 4 cups water
  • 1-2 tsp Ancho chile powder
  • 1-2 tsp Santa Fe chili powder
  • 1 -2 tsp chili powder
  • 1 tsp cumin
  • 3 15.5 oz cans of red beans or pinto beans

Instructions

  1. Heat a heavy Dutch oven over ed-low heat. Once hot, add the oil and the onion. Sauté until softened; then stir in the garlic and red chile and stir for 1-2 minutes.

  2. Add in the tomatoes. Let heat up, then add the water. Add a teaspoon of each chile powder and the cumin.

  3. Meanwhile in a large skillet, brown the meat, breaking up into pieces about ½” in diameter. Add the salt.
  4. Remove, and add to the tomato sauce, using a large slotted spoon so grease stays in the skillet.
  5. Allow to simmer 1-2 hours, uncovered, to reduce the water by about 1/3.
  6. Open the beans and put in a colander. Rinse well with water and let sit to drain.

  7. Add the beans to the chili sauce, and simmer an additional 1 hour. Taste and add more chile powder(s), salt or ground black pepper as desired.

Recipe Notes

Toppings: sour cream, shredded cheese, sliced green onions
Serve with crusty bread or cornbread.