2 - 15.5ouncecans of white beansdrained and rinsed
2 - 15.5ouncecans of pinto beansdrained and rinsed
15.5ouncecan of red kidney beansdrained and rinsed
2-1.25ouncepackets chili seasoning
2-14.5ouncecans diced tomatoesundrained
Add ground beef, ground sausage, and onion to an 8-Quart Dutch oven or stockpot.
Sauté onion and meat until the onion is soft and translucent and the meats are no longer pink. If you are using
lean meats or swapping out the sausage, you can add a tablespoon of olive or canola oil to help with
Add remaining ingredients: white beans, pinto beans, kidney beans, chili seasoning, diced
tomatoes, and tomato paste.
Stir and heat over medium until chili comes to a boil.
Reduce heat, cover, and simmer for at least 30
minutes, stirring occasionally.
Remove from heat.
Serve topped with desired toppings.
Onion: White onion also works well in this recipe.
Ground beef: Leaner ground beef works well in this recipe (85%, 88%, and 90%). Ground turkey and ground chicken can also be used. If using extra lean ground beef, turkey, or chicken, you may find that you need to add a teaspoon or so of oil when sautéing.
Sausage: The sausage adds a bit of extra fat and flavor to the chili. Mild, hot, and Italian sausage all work well. Feel free to substitute all ground beef in this recipe. However, if using all lean ground beef, add 1 tablespoon of oil when sautéing.
Beans: The amounts of each bean can be adjusted to taste. You'll just need a total of 5 cans of beans for this chili. Black beans work well in this recipe and can be used in addition to or substituted for any of the other types of beans.
Chili seasoning: Hot or mild packets can be used.
Diced tomatoes: Other types of canned tomatoes that work well in this chili are Ro-Tel (tomatoes with diced green chilies) and fire roasted diced tomatoes.
Slow cooker: Please see the slow cooker directions above the recipe.