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Three-Bean Beef Chili
Serves 8
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Ingredients:
| 2 lb. lean ground beef |
| 1 large sweet yellow onion, chopped |
| 1 tablespoon fresh mincedgarlic |
| 1 large green bell pepper, seeded and chopped |
| 2 ribs celery, finely diced |
| 2 teaspoons Worcestershire sauce |
| 2 tablespoons mild chili powder |
| 2 teaspoons ground cumin |
| 4 cups beef broth |
| 2 cups mild salsa |
| 1 can Rotel tomatoes with diced green chilies, (10 oz.) |
| 1 can diced tomatoes with celery, onion, and peppers, (14.5 oz.) |
| 1 can black beans, (16 oz.) |
| 1 can Mexican corn, (11 oz.) |
| 1 can chili beans |
| 1 can kidney beans |
| Garlic salt, to taste |
| Freshly ground pepper, to taste |
| 1 teaspoon dried leaf oregano |
| 1 teaspoon instant espresso or coffee |
Directions:
- Preheat large Dutch oven or soup pot over medium-high heat.
- Brown ground beef with onion, garlic, green pepper, and celery, breaking up lumps of beef as it cooks. Stir in Worcestershire sauce, chili powder, cumin, and sprinkle with garlic salt and pepper and cook another 5 minutes. Add salsa, all tomatoes and beans, oregano, instant espresso, and beef broth.
- Bring to a boil; reduce heat and simmer at least 1 hour, uncovered. Ladle into bowls; top with shredded cheese, green onions, tortilla chips, and sour cream, if desired.
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