Spicy Three-Bean Beef Chili

This hearty Spicy Three-Bean Beef Chili is a delightful blend of traditional flavors and a hint of creativity. Featuring ground beef, three types of kidney beans, and a medley of fresh vegetables, it packs a punch with habaneros and a mix of chili powders. The chili is slow-cooked to perfection, allowing the flavors to meld beautifully, making it a comforting dish for any occasion. It's gluten-free and high in protein, perfect for a satisfying dinner.

Ingredients:

• 3 pounds ground beef
• 2 diced onions
• 1 diced red pepper
• 1 diced green pepper
• 2 diced habaneros
• 2 heaping teaspoons minced garlic
• 4 teaspoons chili powder
• 1 teaspoon anko chili powder
• 2 cans dark red kidney beans, drained and rinsed
• 1 can light kidney beans, drained and rinsed
• 1 can black kidney beans, drained and rinsed
• 1 teaspoon cumin
• 1 can tomato paste
• 1 can tomato sauce
• 1 large can diced tomatoes

Instructions:

1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
2. Add the diced onions, red pepper, green pepper, and habaneros to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the chili powder, anko chili powder, and cumin, stirring to coat the meat and vegetables evenly.
5. Mix in the tomato paste, tomato sauce, and diced tomatoes. Bring to a simmer.
6. Add the drained beans to the pot, stirring to combine. Reduce heat to low and let the chili simmer uncovered for at least 30 minutes, stirring occasionally.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings like shredded cheese, sour cream, or fresh cilantro.