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Black Kidney Pinto Chili on a plate

Black Kidney Pinto Chili

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 pounds ground beef
  • 1 pound Italian sausage casings removed
  • 2 large yellow onions diced
  • 1 green bell pepper diced
  • 6 cloves garlic minced
  • 2 cans 15 ounces each black beans, drained and rinsed
  • 2 cans 15 ounces each kidney beans, drained and rinsed
  • 2 cans 15 ounces each pinto beans, drained and rinsed
  • 2 cans 28 ounces each crushed tomatoes
  • 1 can 6 ounces tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups beef broth
  • 2 tablespoons olive oil

Method
 

  1. Heat oil in a large heavy-bottomed pot over medium-high.
  2. Add beef and sausage; break up with a wooden spoon and brown about 10 minutes. Drain fat.
  3. Cook onions and pepper about 6 minutes until soft.
  4. Stir in garlic; cook 1 minute until fragrant.
  5. Add chili powder, cumin, paprika, cayenne, salt, and pepper; stir constantly 1 minute.
  6. Stir in tomato paste; cook 2 minutes, stirring frequently.
  7. Stir in all three beans, tomatoes, and broth until combined.
  8. Boil; reduce heat to low, partially cover, and simmer 2 hours, stirring every 20 minutes.
  9. Remove from heat; stand 10 minutes to thicken before serving.