Cheese Plates

Three Bean & Steak Chili

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At a glance

2 c dry kidney beans
1 c ea dry pint & white beans
2 lb boneless beef cross rib steak, cut into 1/2” cubes
2 T vegetable oil
1 sm yellow onion
1/4 c garlic, minced
1 ea habañero and jalapeño peppers, seeded & minced fine
6 c (approx) stewed tomatoes, + water to equal 8 c
1 T salt (or to taste)
2 T cumin
2 T chili powder


Pick over beans & rinse. Cover with water; soak overnight. Toss meat in flour seasoned with salt & pepper; brown well in oil over med high heat in 1 gal pot. Remove meat & reserve. Add onion; cook 4 min. Add garlic & peppers; cook 1 min more.

Add beans, tomatoes  & remaining ingredients. Bring to boil, reduce to a simmer & cook for 2 1/2 to 3 hrs until beans have softened, adding more liquid as necessary (adjust salt as needed).

Serve with Market Bakery cornbread and grated Benning Goat Gouda (or an aged cheddar).


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