Three Bean Slow Burn Chili

I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!

Step: 1

In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and

Step: 2

. Bring to a boil, then reduce heat, cover and simmer.

Step: 3

While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

Per Serving: 296 calories; protein 20.5g; carbohydrates 28.4g; fat 12g; cholesterol 45.8mg; sodium 1218mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.