3 Pepper Chili Recipes

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THREE-PEPPER CHILI



Three-Pepper Chili image

Chili from scratch! For best results, refrigerate overnight and reheat the next day.

Provided by uponwovenshores

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h43m

Yield 16

Number Of Ingredients 18

2 pounds ground beef
1 pound hot Italian sausage
2 tablespoons olive oil
3 bell peppers, diced
3 Anaheim chile peppers, diced
1 large onion, diced
2 jalapeno peppers, minced
4 cloves garlic, minced
4 (15 ounce) cans chili beans
4 (15 ounce) cans diced tomatoes
3 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground cayenne pepper
½ teaspoon crushed black pepper
¼ teaspoon ground cinnamon

Steps:

  • Heat a very large skillet over medium heat. Add beef and sausage; cook and stir until browned, 8 to 10 minutes. Drain excess grease and transfer to a large pot.
  • Heat olive oil in the skillet over medium-high heat. Add bell peppers, Anaheim chile peppers, onion, jalapeno peppers, and garlic; cook and stir until golden brown, about 5 minutes. Stir into beef mixture.
  • Stir chili beans, diced tomatoes, kidney beans, tomato paste, chili powder, cumin, salt, cayenne, black pepper, and cinnamon into the beef and peppers mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and cover; simmer, stirring occasionally, until flavors combine, about 3 hours.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 40.5 g, Cholesterol 51.1 mg, Fat 15 g, Fiber 12.2 g, Protein 25.5 g, SaturatedFat 4.8 g, Sodium 1196.4 mg, Sugar 8.7 g

3 BELL PEPPER CHILI



3 Bell Pepper Chili image

This chili is delicious, low fat, quick, healthy, and doesn't require any weird health food store ingredients. I made this one day while feeling under the weather and have been making it ever since. This recipe is not very spicy, so feel free to add more heat if you so desire. This is my favorite chili recipe. It tastes great, hot or cold.

Provided by SaraMonster

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 -2 tablespoon olive oil
2 -3 garlic cloves, minced
3 medium bell peppers, sliced (any combination of green, red, and yellow)
1 (6 ounce) container tomato paste
1 small onion, diced
1 teaspoon salt
3 cups water
1 -1 1/2 tablespoon ground cumin
1 1/2 tablespoons paprika
1 teaspoon chili powder
1 pinch red pepper flakes
1 tablespoon blackstrap molasses
1 tablespoon nutritional yeast (optional)
15 ounces canned pinto beans, rinsed and drained
15 ounces canned black beans, rinsed and drained

Steps:

  • Heat oil in a large pot on low-med heat, add onions and cook until soft. Add garlic and cook 3-5 more minutes
  • Add cumin, paprika, and salt. Add chopped bell peppers and cook until they begin to soften. Add more oil or veggie broth if things begin to stick.
  • Add veggie broth and tomato paste, increase heat, mix until tomato paste is incorporated.
  • Add all remaining ingredients, stir, and bring to boil.
  • Adjust seasonings and cover. Reduce heat to simmer and cook 20-30 mins, stirring and adjusting seasons as needed.
  • Serve with corn chips, mmmm.

Nutrition Facts : Calories 205.7, Fat 3.8, SaturatedFat 0.6, Sodium 1109.2, Carbohydrate 36, Fiber 11.6, Sugar 5.8, Protein 10.2

3 PEPPER CHILI



3 Pepper Chili image

Make and share this 3 Pepper Chili recipe from Food.com.

Provided by Queso

Categories     Beans

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 (8 ounce) can kidney beans (drained)
1 (8 ounce) can black beans
1 (8 ounce) can chili beans
1 (8 ounce) can diced tomatoes (small or large)
1 (14 1/2 ounce) can beef broth
2 lbs beef (or sub 1lb with sausage)
1 (1 1/3 ounce) package of lawry's fajita seasoning mix
2 garlic cloves, minced
1 bell pepper (choose your color)
2 tablespoons chili powder
1 tablespoon dried chipotle powder
1 tablespoon dried ancho chile powder
1/4 teaspoon red cayenne pepper, ground (add more or less for spice)
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon course black pepper
1/3 teaspoon salt

Steps:

  • put all canned items in a crock pot and cook on high.
  • cook meat and peppers in skillet until cooked through.
  • drain grease from meat.
  • add fajita seasoning to meat and stir, mix water to evenly distribute seasoning
  • add meat to pot
  • then stir in seasonings
  • let it cook on high for 1 hour, then set to low and begin eating.

Nutrition Facts : Calories 883.1, Fat 81.7, SaturatedFat 33.7, Cholesterol 112.4, Sodium 536.7, Carbohydrate 21.1, Fiber 6.9, Sugar 2, Protein 16.8

3 MEAT, 3 BEAN, 3 CHILI CHILI



3 Meat, 3 Bean, 3 Chili Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 12 to 14 servings

Number Of Ingredients 26

2 pounds chuck roast, cut into small cubes
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 pounds ground beef
1 pound fresh chorizo
8 cloves garlic, minced
1 large onion, chopped
1 jalapeno, minced
Two 12-ounce bottles pale lager beer
One 14-ounce can chopped tomatoes
1/2 cup tomato paste
2 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
2 bay leaves
Two 15-ounce cans pinto beans, drained and rinsed
Two 15-ounce cans red kidney beans, drained and rinsed
Two 15-ounce cans black beans, drained and rinsed
1/4 cup masa harina
Diced tomatoes
Cubed avocado
Grated Cheddar cheese
Sour cream
Lime wedges
Fresh cilantro leaves

Steps:

  • Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
  • Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
  • Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
  • Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

FOUR-ALARM RIB-EYE CHILI



Four-Alarm Rib-eye Chili image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 25

2 tablespoons vegetable oil
1 1/2 pounds boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces
1 cup finely diced yellow onion
1 cup finely diced seeded poblano pepper
3/4 cup finely diced seeded red bell pepper
1/2 cup finely diced seeded Anaheim pepper
1 tablespoon minced serrano pepper with seeds
1 tablespoon minced garlic
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt
1 tablespoon tomato paste
One 12-ounce bottle lager beer
1 tablespoon pureed chipotles in adobo
One 28-ounce can crushed tomatoes
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can dark red kidney beans, drained and rinsed
1 cup frozen yellow corn kernels
Sour cream or Greek yogurt
Shredded Cheddar
Thinly sliced scallions
Cilantro leaves
Tortilla chips

Steps:

  • Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
  • Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

DOUBLE BEAN & ROASTED PEPPER CHILLI



Double bean & roasted pepper chilli image

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt

Provided by Sarah Cook

Categories     Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 16

2 onions, chopped
2 celery sticks, finely chopped
2 yellow or orange peppers, finely chopped
2 tbsp sunflower oil or rapeseed oil
2 x 460g jars roasted red peppers
2 tsp chipotle paste
2 tbsp red wine vinegar
1 tbsp cocoa powder
1 tbsp dried oregano
1 tbsp sweet smoked paprika
2 tbsp ground cumin
1 tsp ground cinnamon
2 x 400g cans chopped tomatoes
400g can refried beans
3 x 400g cans kidney beans, drained and rinsed
2 x 400g cans black beans, drained and rinsed

Steps:

  • Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
  • Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
  • Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
  • At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

GROUND BEEF CHILI



Ground Beef Chili image

Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. -Shannon Wright Erie, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 20

3 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (29 ounces) tomato puree
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 to 2 cups water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1-1/2 teaspoons browning sauce, optional
Additional chopped onion and shredded cheese, optional

Steps:

  • In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.

Nutrition Facts : Calories 242 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

BEAN & PEPPER CHILLI



Bean & pepper chilli image

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , chopped
350g pepper , deseeded and sliced
1 tbsp ground cumin
1-3 tsp chilli powder , depending on how hot you want your chilli to be
1 tbsp sweet smoked paprika
400g can kidney bean in chilli sauce
400g can mixed bean , drained
400g can chopped tomato
rice , to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
  • Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

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