Your family will be coming back for seconds and thirds for the Hearty Tri-Blend Bean Chili (Light red kidney beans, smoked paprika, black beans, and Northern white beans); made with Wagyu ground beef, red wine, 3 different beans, tomatoes, tomato sauce, onions, beef broth, green bell pepper, green chilies, cumin, lemon juice, (or McCormick’s Chili seasoning, black pepper, and spices. Super delicious, hearty and satisfying one-pot if making with slow cooker). When we were growing up, this was one of those dishes you made for a big family (10 people).
This recipe is so good. I’ve been wanting to experiment more with the fine wines, that I have delivered to my door every month; from my Wine of the Month club membership. It’s like Christmas every month when I can’t wait for my wines to be delivered.
I’ve always been a picky eater, ask my mom. At dinner time she made me sit at the table until I ate what she gave me and there are only 2 things I did not like… liver and mushrooms. Don’t ask me why, I was a kid, but later on in my adult years, my taste buds changed, I let the mushrooms back into my diet. Liver? Don’t make me shudder!!!
HOW TO MAKE HEARTY TRI-BLEND BEAN CHILI
When I am in a rush (especially now that I blog) I use the slow-cooker method; You will be cooking the Wagyu ground beef until brown and thoroughly cooked, drain. Then add all the ingredients (red wine, 3 different beans (dark/Light red kidney beans, black beans, and Northern white beans), diced tomatoes and sauce, onions, diced green chiles, lemon juice, cumin (or McCormick’s Chili seasoning, smoked paprika, black pepper, and spices.) into the slow-cooker Super delicious, hearty and satisfying one-pot if making with slow cooker)
CHILI ORIGIN
Did you know? In all actuality, there is no meat in the traditional chili, chili con carne is with meat and is the official dish of the U.S. state of Texas. .
The use of beef as the primary meat originated with the Spanish colonizers. 1736 – a group of families arrived from the Canary Islands. They immigrated to Texas from the Spanish Canary Islands.
Chili Queens: 1880s San Antonio was a wide-open town (a cattle town, a railroad town, and an army town. This was the start of the chili stand and Latino women nicknamed “Chili Queens” of the Alamo City.
1850 – Everrette DeGolyer records found, a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas.
It is said that some trail cooks planted pepper seeds, oregano, and onions in mesquite patches (to protect them from foraging cattle) to use on future trail drives. It is thought that the chile peppers used in the earliest dishes were probably chilipiquo, which grown wild on bushes in Texas, particularly the southern part of the state.
There was another group of Texans known as “Lavanderas,” or “Washerwoman,” that followed around the 19th-century armies of Texas making a stew of goat meat or venison, wild marjoram, and chili peppers.
In those days, the word “chili” referred strictly to the pepper in the various dishes that was served, chile-spiked dishes.
Hearty Tri-Blend Bean Chili
INGREDIENTS
- 2 Tbsp olive oil
- 2 pounds nutrient-dense ground beef (I use this company)
- 1 cup of red wine (You can find Merlot, Pinot Noir, or Cabernet Sauvignon which are some good options, here)
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 bell pepper, chopped (stem removed, seeded)
- 3 (14 ounces) cans stewed diced tomatoes
- 1 (10 ounces) can diced tomatoes\
- one 6-ounce tomato sauce
- 1 cup of water
- 2 packets or 1 Tablespoon McCormick Mild Chili Seasoning Mix
- 2 teaspoons smoked paprika
- 4 cans Great Value Organic 3-Bean Blend, drained and rinsed
- Beef Broth-optional (in place of water)
- 1 teaspoon Sea salt
- Freshly ground black pepper, to taste
- 1 Tbsp lemon juice or white vinegar ( or more to taste)
- 1 Tbsp cilantro, chopped (optional)
- a jalapeno pepper, sliced (optional for garnish)
INSTRUCTIONS
- Heat olive oil in a large pot over medium-high heat.
- Add the ground beef to the hot oil and brown until thoroughly cooked. Drain off fat before adding the rest of the ingredients into the large pot/slow cooker…
- Slow cooker method; once the ground beef is cooked add all the ingredients to your slow cooker or instant pot. Set mode to slow cook.
- Stir in onion, green pepper into the cooked ground beef and cook until the onion is translucent.
- Add chili seasoning.
- Mix 3 beans into the chili, season with salt and ground black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix lemon into the chili.
NOTES
Pressed for time? Use 1/4 cup Picantes medium salsa in place of the green peppers, jalapeno pepper, and green chilies.
NO Chili Mix packet: add these measurements of ingredients; 2 to 3 tablespoons chili powder, 2 teaspoons smoked paprika and 1 teaspoon cumin.
If you cannot find the 3-bean blend; I used these beans – Light red kidney beans, pinto beans, and Northern white beans. Sorry, I don’t like the dark red kidney beans, the skin is too thick.
Everyone uses different ingredients in their recipes. Another all-purpose spice I use in my cooking is Kirkland Sweet Mesquite from Costco.
NO lemon; add 1 tablespoon white vinegar instead.
Beef Broth: I like to use Better than Bouillon beef flavor (has a hint of roasted beef)n it always brings all the flavors together and makes the dish richer.
Need it Spicie: To adjust the heat, feel free to add cayenne pepper or chili flakes.
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