3-Bean Beef Chili

Source: Woman's Day

Makes: 16 CUPS, 12 Servings

Planning Tip: The chili (without cilantro) can be refrigerated up to 4 days or frozen up to 2 weeks. To serve, reheat and add cilantro.

1 Tbsp olive oil
3 lb lean beef chuck, cut for stew
2 cups chopped onions
3 cans (14 oz each) diced tomatoes with chiles
2 cups water
1 can (15 oz) tomato sauce
12 oz beer or water
1/3 cup chili powder
3 Tbsp minced garlic
1 Tbsp ground cumin
2 tsp salt
1 tsp dried oregano
1/2 tsp ground cinnamon
1 can each (15 to 16 oz each ) black beans, pinto beans and kidney beans, rinsed
1/2 cup chopped fresh cilantro

Accompaniments: sour cream, chopped cilantro and red onion and shredded Monterey Jack or Cheddar cheese

Heat 1 1/2 tsp oil in a 5- to 6-qt pot over medium-high heat. Add 1/2 the beef; sauté 5 minutes or until browned. Remove with a slotted spoon to a bowl. Repeat with remaining oil and beef; add to bowl.

Add onions to drippings in pot; sauté 5 minutes until golden. Add remaining ingredients except beans and cilantro; bring to a boil. Add beef, partially cover and simmer, stirring occasionally, 2 hours or until beef is very tender.


Stir in beans; heat through. Remove from heat and stir in cilantro. Serve with bowls of accompaniments.

Per serving chili: 310 cal, 29 g pro, 25 g car, 9 g fiber, 11 g fat (3 g saturated fat), 74 mg chol, 1,340 mg sod