Four Bean Chili

Our high school homecoming tailgating party is tonight. A big pot of chili was definitely in order. Here's a recipe I've been tweaking for years. Top with shredded cheese, sour cream, chopped onions, etc.

2 T. olive oil

3 small onions, chopped

2 green bell peppers, chopped

2 medium jalapenos, seeded and diced

3 garlic cloves, minced

2 1/2 pounds ground chuck

2 large cans crushed tomatoes

1 6 oz. can tomato paste

3 cans of Rotel tomatoes

1 can petite diced tomatoes

2 - 3 T. ground cumin

2 - 3 T. chili powder

2 t. smoked paprika

salt to taste

1 can chili beans (undrained)

1 can cannellini beans (rinsed and drained)

1 can dark red kidney beans (rinsed and drained)

1 can black beans (rinsed and drained)

In a large Dutch oven, heat olive oil over medium heat and add onions, peppers and jalapenos. Cook until softened, about 7 - 8 minutes. Add garlic and cook for one minute. Add ground chuck and increase heat to medium high and cook until meat is completely browned. Drain fat if necessary.

Add remaining ingredients in the order listed. Cook over low heat for several hours to allow flavors to develop. Check seasoning and adjust if desired by adding additional chili powder. 

Add toppings if you'd like and enjoy!