Three Pepper Chili Food

VEG-HEAD THREE-BEAN CHILI

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

3 MEAT, 3 BEAN, 3 CHILI CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

SPICY THREE PEPPER HUMMUS

Steps:

• In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
• Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

THREE-BEAN CHILI

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

3 PEPPER CHILI

Steps:

• put all canned items in a crock pot and cook on high.
• cook meat and peppers in skillet until cooked through.
• drain grease from meat.
• add fajita seasoning to meat and stir, mix water to evenly distribute seasoning
• add meat to pot
• then stir in seasonings
• let it cook on high for 1 hour, then set to low and begin eating.

3 BELL PEPPER CHILI

Steps:

• Heat oil in a large pot on low-med heat, add onions and cook until soft. Add garlic and cook 3-5 more minutes
• Add cumin, paprika, and salt. Add chopped bell peppers and cook until they begin to soften. Add more oil or veggie broth if things begin to stick.
• Add veggie broth and tomato paste, increase heat, mix until tomato paste is incorporated.
• Add all remaining ingredients, stir, and bring to boil.
• Adjust seasonings and cover. Reduce heat to simmer and cook 20-30 mins, stirring and adjusting seasons as needed.
• Serve with corn chips, mmmm.

THREE BEAN SLOW BURN CHILI

Steps:

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