Three Bean Chili

By AMNW Intern

Three Bean Chili
From the kitchen of Chef Tse
Serves 10


  • 1 white onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 2 teaspoons fresh thyme
  • 1 tablespoon olive oil
  • 2 pounds ground sirloin, 5% fat
  • 2 cups dry red wine, such as Cabernet
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 15-ounce can chili beans with liquid
  • 1 15-ounce can black beans, drained well
  • 1 15-ounce can kidney beans, drained well
  • 2 15-ounce cans chopped tomatoes with liquid
  • 2 medium jalapenos, seeded and diced
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • In a large sauté pan over medium high heat, heat olive oil until almost smoking.
  • Add onions, garlic and thyme and cook until onions begin to brown, about 4 minutes.
  • Place onions in bottom of a slow cooker. In same pan, add ground beef and break apart with a spatula.
  • Brown beef well and add to onions.
  • Pour off any fat from pan and place back on stove.
  • Add wine and bring to a boil, scraping any brown bits from bottom of pan.
  • Boil wine until reduced by half. Pour into slow cooker.

  • Add remaining ingredients and stir to combine.
  • Turn slow cooker on low and cook for 8 hours.
  • If a thicker chili is desired, remove the lid during the last hour of cooking.


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