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Black Kidney Pinto Chili

Print Recipe
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 olive oil in a large heavy-bottomed pot over medium-high heat.
  2. Add the ground beef and Italian sausage, breaking them up with a wooden spoon, and cook until browned, about 10 minutes, then drain excess fat.
  3. Add the diced onions and bell pepper to the pot and cook until softened, about 6 minutes.
  4. Stir in the garlic and cook for 1 minute until fragrant.
  5. Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper, stirring constantly for 1 minute.
  6. Mix in the tomato paste and cook for 2 minutes, stirring frequently.
  7. Add all three types of beans, crushed tomatoes, and beef broth, stirring well to combine all ingredients.
  8. Bring the chili to a boil, then reduce heat to low, cover partially, and simmer for 2 hours, stirring every 20 minutes.
  9. Remove from heat and let stand for 10 minutes before serving to allow the chili to thicken.