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Mixed Bean Chili | Can't Stay Out of the Kitchen | this favorite #chili #recipe is extra meaty using lean #GroundBeef & sweet #ItalianSausage. This #SlowCooker chili is terrific for company dinners or #tailgating parties since it makes a lot. #BlackBeans #RedKidneyBeans #PintoBeans #tomatoes #GlutenFree #JalapenoPepper #MixedBeanChili

Mixed Bean Chili

Teresa Ambra
Mixed Bean Chili is outstanding. This delicious chili is very meaty with three kinds of beans and has just enough heat from jalapeno pepper and chili powder. It's great for company or tailgating parties since it makes a lot! Add some homemade cornbread and you have a comfort food meal that's completely satisfying and irresistible. Gluten free.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Beef, Main Dish, Pork Main Dish, Soup, Stews and Chowders
Cuisine Tex-Mex
Servings 14
Calories 357 kcal

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

NOTE: I purchased the mixed chili beans at Walmart as their Great Value brand.
 
NOTE: The water needed for the recipe is dependent upon how thick the chili beans are. You will probably need between one and two cups of water, depending on how thick you like your chili. We like our chili thick, so I didn’t use as much water as some would prefer.
 
NOTE: This recipe is not overpowering with the heat even though it uses a jalapeno pepper. If you prefer a really hot and spicy chili you may want to increase the jalapeno pepper and chili powder amounts.
 
NOTE: Use latex gloves when seeding the jalapeno pepper and wash hands thoroughly afterwards. Be careful not to touch your face or eyes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 357kcalCarbohydrates: 24gProtein: 27gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 72mgSodium: 1285mgPotassium: 1080mgFiber: 6gSugar: 10gVitamin A: 584IUVitamin C: 18mgCalcium: 70mgIron: 5mg
Keyword black beans, chili, gluten free, ground beef, Italian sausage, kidney beans, main dish, pinto beans, tailgating
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