Begin by chopping the vegetables while the oil heats in the pan. I always use a heavy Dutch oven. If I know I will be feeding a picky eater, I shred the carrots in the food processor to hide the fact they are there.
Cook covered and stirring occasionally until veggies are tender. Add the cumin, stirring constantly for another minute.
Then add the beef........
The tomatoes and spices..... If you like a little heat with your chili, don't seed the chipotle pepper.
Simmer a bit, then drain and rinse the beans.....
And add them to the pot and simmer another 20 minutes....
We like our served with crusty bread and grated cheese. How do you like yours?
Three Bean and Beef Chili
1 tbsp. olive oil
1 medium onion, diced
1 red bell pepper, diced
2 carrots, diced
2 tsp. ground cumin
1 lb. extra lean ground beef
1 (28 oz.) can crushed tomatoes
2 cups water
1 chipotle chili in adobo sauce, seeded and minced
2 tsp adobo sauce from can
½ tsp. dried oregano
Salt and freshly ground pepper to taste
1 (15.5 oz.) can black beans, drained and rinsed
1 (15.5 oz.) can kidney, drained and rinsed
1 (15.5 oz.) can pinto beans, drained and rinsed
Heat the oil in a large pot over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano, salt and pepper.
Cook, partially covered, stirring from time to time, for 30 minutes.
Stir in the beans and continue cooking, partially covered, 20 minutes longer.