Simple Quintessential Cuisine

Spicy Three Bean Chili w/ Slow Braised Beef

With cooler temperatures right around the corner I’ve been thinking a lot about how to enhance the typical winter fare.  I know it’s the food nerd in me. I simply can’t help myself!   I thought about chili and how I could take it to the next level. Then it came to me- rather than adding the traditional ground beef I would swap it out for a slowly braised chuck roast.  I immediately had visions in my head of the meat becoming fork tender after several hours of braising and how delicious that would be in the chili.  I have to say the extra time spent braising was truly worth the wait! The beefiness of the roast added tremendous flavor to the chili and as you might imagine one bowl just wasn’t enough!  Give this one a try; you’ll be glad you did!

You will need…
2lb boneless chuck roast
5 Tbsp olive oil
3 C. beef stock
2 C. water
1 ½ large onions (slice the whole onion and dice the other half)
1 tsp salt
1 jalapeno pepper deseeded and minced finely
1 red pepper diced
1 green pepper diced
4 cloves minced garlic
¾ C. chopped fresh cilantro
2 Tbsp. cumin
1-28oz can crushed tomatoes
1-15.5oz can tomato soup + 1.5 cans of water
1-15.5oz can black beans, rinsed and drained
1-15.5 oz. can cannellini beans, rinsed and drained
1-40oz can red kidney beans, rinsed and drained
¼ C. dark brown sugar
½ C. lite sour cream
Directions:
Pour 3 Tbsp. olive oil into a large Dutch oven and bring to medium high heat.  Season both sides of the roast with salt and pepper and place in the pan. Sear the meat on both sides until nicely browned. While the meat is cooking, place the sliced onions around it and cook till browned. When the meat is fully seared on both sides add the stock and 2 cups of water. 
Reduce the heat to low, cover and braise for 2 hours.  You’ll want to flip the meat every half hour or so during this process (the meat is done when it becomes fork tender).  When the meat is done remove it from the pan and pull apart into small pieces and reserve. Pour any remaining stock out of the pan and save for another use.
 Place your pan back on the heat and increase the temperature to medium. Add 2 Tbsp. of olive oil, peppers, onions, cumin and salt and saute till the peppers just begin to soften.  Then add the garlic and continue stirring for an additional 2-3 minutes. 

 

 

Next add the all of the remaining ingredients except for the sour cream and allow to heat through, while stirring frequently. Lastly reduce the heat to low and add the sour cream for extra creaminess and cook for an additional 30 minutes.   Ladle into a bowl and dress with your favorite toppings such as jack cheese, finely chopped scallions or perhaps some more sour cream. Indulge and enjoy!

Comments     + Add a Comment
sweetpeaskitchen.com says:

Is there anything better than a bowl of warm soup on a chilly fall evening? This chili sounds wonderful! :)

Holly Henry says:

I could't agree with you more. thanks for visiting

Erin says:

Wow – this is a great way to take Chili to the next notch. Slow roasted meat is so flavorful and good!

Jen at The Three Little Piglets says:

I have the same feelings about beef stew. I'm so glad that it's fall! Makes me think they should invent a Dutch Oven dance…

Christine's Pantry says:

Wow! Great twist on chili.

Anne@frommysweetheart says:

Holly…this is gorgeous. I love braising meat…and I think this is the perfect swap out for ground beef! : )

Sandi G says:

Your recipe has more color than ordinary chili. This looks wonderful. And 3 kinds of beans? LOVE it!

Becka (The Elegant Eggplant) says:

This looks wonderful.. I love braising meat as well. DELICIOUS, this will be my first cold weather meal!

The Farmers Wife says:

Oh this looks so good… I'm in a total soup/chili mood lately. Love it!

Carolyn says:

I am a chili fanatic and this one looks phenomenal!

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