I love the transition from summer to fall. You know, that perfect in-between weather where you can still pull off shorts with a sweater and be totally comfortable?!

Well, Texas decided to skip right over that short heavenly period this year and went straight to misty cold weather, sigh…

Cold weather calls for hearty and filling recipes like this lovely three-bean chili!

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Here in Texas, people get very serious about their chili recipes. Beans or no beans tend to be the topic of great controversy.

To which there is even a song! ” If you know beans about chili, you know chili has no beans” The song was written by Ken Finlay back in 1976 and has become an anthem of sorts at the annual Terlingua Chili cook-off, where I might add chili with beans is strictly forbidden.

If this doesn’t illustrate the seriousness of the matter I don’t know what quite does.

However, I believe in the bean! I think a great bowl of chili should be judged not on the bean but on the heat it packs, but that’s just me personally!

Whatever your stance is on the subject we can all agree a warm hot bowl of chili on a brisk cold winter day fills the belly and warms you up just right!

 

Step 1:

Brown beef and onion until meat is cooked through.

Step 2:

Add Jalapeno and seasonings. Cook for a minute or two.

I personally like to leave the jalapeno seeds in for an extra kick.

Step 2:

Add your broth, water, tomato paste, diced tomatoes, and tomato sauce. Let simmer for 30 minutes.

Step 3:

Add beans. Salt and pepper to taste.

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Serve up with all the fixings! Fresh cornbread, sour cream, shredded cheese, sliced red onion, and jalapenos! I even add a little Louisiana hot sauce to my bowl!

 

 

So where do you stand, bean or no bean?

I’d love to know, leave me a comment below!

-Ann

 

Sources: https://whatscookingamerica.net/History/Chili/ChiliHistory.htm