Soups/stews

3-Bean Chili

photo by:kraft

This has been the base for my go-to Chili recipe for about 5 years. I have won contests and always have to bring a copy of the recipe when bringing to a potluck. I omit the...read more

posted by

tracylee76

on 1/3/2013

time

prep:

15 min

total:

40 min

servings

total:

10 servings, about 1-1/2 cups each

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What You Need

lb. lean ground beef

small yellow onion, chopped

small green pepper, chopped

cans (16 oz. each) dark red kidney beans, undrained

cans (16 oz. each) pinto beans, undrained

cans (16 oz. each) black beans, undrained

can (14.5 oz.) diced tomatoes, undrained

can (6 oz.) tomato paste

env. chili seasoning mix

1/2

tsp. ground cinnamon

1-1/4

cups BREAKSTONE'S or KNUDSEN Sour Cream

Make It

BROWN meat in large saucepot on medium heat; drain. Add onions and peppers; cook until crisp-tender, stirring frequently.

ADD all remaining ingredients except sour cream; mix well. Bring to boil; cover. Reduce heat to medium-low; simmer 20 min., stirring occasionally.

TOP each serving with 2 Tbsp. of the sour cream.

Kraft Kitchens Tips

Substitute

Prepare as directed, substituting 2 pkg. (16 oz. each) thawed frozen LOUIS RICH Pure Ground Turkey for the ground beef.

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tracylee76

posted:1/3/2013

This has been the base for my go-to Chili recipe for about 5 years. I have won contests and always have to bring a copy of the recipe when bringing to a potluck. I omit the cinnamon and blackbeans and use 3 cans of pinto and 3 cans of kidney beans instead. I add more seasonings(Chili powder, cumin, garlic powder, and some red pepper flakes) which makes a difference. Simmer longer than it says to really make sure beans are tender. So yummy!

alynatjil

posted:11/7/2012

This recipe was ok, I like beans in chili, however this was a bit overwhelming. I also think that more meat would need to be added to offset the abundance of beans. With your own tweaking it could be very good.

Betty4Frost

posted:1/15/2012

I made this chili however since I don't care for black beans I substituted white beans instead and this was the best chili I have ever made. It will continue to be in my chili arsenal from now on. Thanks!

a cook

posted:12/2/2011

By far the best Chili I have ever tried! I make it in the slow cooker and let it cook for at least a few hours (just brown the meat first and then mix all in the crockpot) The cinammon makes it so earthy! This is the best Chili recipe! and anyone that has ever tried it loved it!!!

babs4sho

posted:9/12/2011

I was not so sure about the cinnamon, but I tried it anyway. Everybody loved it. Everybody said the cinnamon made the difference, my ex use to get heartburn with chili, but not with this recipe.

marielijah

posted:5/19/2011

Loved this recipe. This is the only one I use now. I vary sometimes by not adding meat for my vegetarian friends. I also add corn.

tenderlove

posted:11/18/2010

It tasted pretty good alone but very good with sharp cheddar cheese in it!

lab012189

posted:9/20/2009

My whole family LOVES this chili - I make it weekly during cold weather!!

angelpasta20

posted:9/18/2009

I have made this recipe many, many times and can't get enough of it!! It is now a Military chili cook off award winning recipe too! It just won my boyfriend a 4 day weekend! I skip the cinnamon and add a small can of corn, and tomatoes with chili peppers and onions instead of just plain tomatoes. I also season the beef with season salt as its cooking. And, since I'm from Texas, I of course have to add a little extra chili powder. Perfecto!

Kstanley02

posted:7/20/2009

Very Tasty! I will half the recipe becuase its just me and my boy friend, but it keeps well in the fridge and feezer! I make chili potatoes and chili fries with it! yum!