Mixed Bean Chili
Gluten Free Living – 2023
I have to admit, Mixed Bean Chili has become one of my favorite chili recipes. This one is so meaty and thick. Many of you know I detest soupy chilies. I love a good thick chowder or chili, especially this time of the year. This recipe uses 3 1/4 pounds of meat including lean ground beef and sweet Italian sausage. Walmart carries cans of mixed chili beans with black, pinto and red kidney beans in a chili sauce. I also added petite diced tomatoes, tomato paste, a whole jalapeno pepper along with several spices to add flavor. Like I said, this is one of my favorite chili recipes!
I made this recipe for our community group around March or April last year. But I didn’t bother taking pictures because it wasn’t my main chili. (I threw this in to make sure I had enough to feed everyone). I made another one at the time and took pictures of it instead. But everyone raved over this one. Thankfully, I had written out all the ingredients and knew I would make it again when we got to colder weather here in Texas.
Well, that time finally came so I made up a batch of this chili along with Cheesy Mexican Cornbread. Both of us really enjoyed this chili. My husband really enjoys meaty soups or chili. He’s never been one to skimp on meat in a recipe. So this thick chili recipe was right up his alley.
I made Mixed Bean Chili in my slow cooker, but you can just as easily cook this on the stove top if you prefer. This recipe serves a lot so it’s great for company dinners or to eat for lunches afterwards. (If you have any left). But you will probably want multiple servings so bear that in mind when you make this recipe. 🙂
Mixed Bean Chili is awesome.
Mixed Bean Chili has a little heat from the jalapeno pepper and chili powder, but it’s not overpowering. If you enjoy a really hot chili, you can always increase those amounts. I served it with Cheesy Mexican Cornbread.
This chili is excellent served with cheddar cheese, sour cream, cilantro and fresh jalapeno slices (if you dare!)
I served Mixed Bean Chili with a Cheesy Mexican Cornbread. Oh my!
Here’s what I did.
I used these ingredients, plus water. I only used three cans of the mixed chili beans.
Place two tablespoons bacon grease in a large skillet. (If you don’t have bacon grease, substitute olive or avocado oil). Add diced onions and saute.
Add half of a red bell pepper and one jalapeno that’s been completely seeded and sliced.
Continue sautéing until veggies are tender.
Add lean ground beef and Italian sausage.
Break the meat down with a hamburger chopper and cook until meat is no longer pink.
Here the meat is browned.
Spray a crockpot with cooking spray. Add cooked meat and vegetable mixture.
Add 3 cans Mixed Chili Beans, tomato paste and petite diced tomatoes.
Add seasonings and bay leaf.
Stir ingredients to combine.
I added a cup of water because I thought the recipe was too thick! 🙂
Cover with lid and cook on high a few hours, until chili is hot and bubbly. Remove bay leaf before serving.
Serve Mixed Bean Chili with cheddar cheese, sour cream, cilantro, sliced jalapenos and Cheesy Mexican Cornbread.
This thick chili is really great for company since it makes A LOT!
Mixed Bean Chili is terrific for tailgating parties any time of the year! It’s even better when you add cornbread.
If you enjoy meaty chili recipes, you’ll love this one.
Here’s the recipe.
MIXED BEAN CHILI
(My own concoction)
Mixed Bean Chili
- 1 6-7 quart slow cooker
- 1 large frying pan (mine is 14-inches)
- 1 wooden spoon
- 1 can opener
- 1 sharp knife to cut the vegetables
- measuring cups
- measuring spoons
- 1 soup ladle
- 2 tbsp. bacon drippings or use olive oil or avocado oil
- 1 large onion diced
- 1/2 red bell pepper diced
- 1 small jalapeno pepper seeded and sliced
- 2 1/4 lbs. 96% lean ground beef
- 1 lb. sweet Italian sausage
- 30 oz. can petite diced tomatoes 2 15-ounce cans
- 6 oz. can tomato paste
- 1 tsp. sea salt
- 1 tsp. granulated sugar
- 1/8 tsp. red pepper flakes
- 1/8 tsp. paprika
- 1/8 tsp. garlic salt
- 3/4 tsp. chili powder
- 1 bay leaf
- 45 oz. can mixed chili beans (3 15-oz. cans) red kidney, black and pinto beans
- 1 cup water or as needed
- Brown onion in bacon grease in a large skillet over low to medium heat.
- Add red bell pepper and jalapeno pepper and cook until tender.
- Add ground beef and Italian sausage and cook until no longer pink.
- Chop the meat up with a hamburger chopper while cooking to break it up into small pieces.
- Transfer ingredients to a crock pot.
- Add remaining ingredients.
- Cover with lid and cook on high about two hours, stirring occasionally.
- Serve chili with sour cream, salsa, Fritos or tortilla chips, avocado or jalapeno slices and/or cheddar cheese, if desired.
© Can’t Stay Out of the Kitchen
Mixed Bean Chili is outrageously good with Cheesy Mexican Cornbread!
Mixed Bean Chili was also great plain or with cheddar cheese on top.
And yes, I had it with sour cream stirred into it as well. Every way I served it turned out so tasty.
If you enjoy a hot bowl of chili especially in winter or spring, you’ll find this a comfort food meal that can’t be beat! Cornbread makes it even better!