English35 min
Three-bean chili
Beef and three beans on the stovetop.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
557
Calories
3,341 kcal in this batch
Protein
33.6 g
Fat
23.3 g
Carbs
54.8 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Diced tomatoes with basil, garlic, and oregano
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Sear the beef a couple of minutes on each side, then mash it.
- 2
Pour off the grease.
- 3
Stir in the chili seasoning.
- 4
Add the three cans of beans with their liquid.
- 5
More kidney beans can stand in for the garbanzo beans.
- 6
Add the tomato sauce, the diced tomatoes, and the chilies.
- 7
Boil, then simmer 20 to 25 minutes.
- 8
At 10 minutes, cut the sun-dried tomatoes into strips, drain them if they are wet, and stir them in.
- 9
Sour cream and cheddar can go on top.
- 10
The video did not say how much of either, and it did not give a can size for the beans or the diced tomatoes.
Cook's notes
The beef line was hard to hear. It is about 1 1/4 to 1 1/3 lb. Salt and pepper at the table.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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