214.5 oz can of triple mixed beans(kidney, black, pinto)
2-3cupsbeef, chicken or vegetable stock(use water rather than stock if you prefer)
Instructions
Brown the meat over medium-high heat until no longer pink. Drain and set aside.
Reduce the heat a little and add enough olive oil to coat the bottom of your pot about 2-3 Tbsp.
Add your spices—this is very important, you are blooming your spices and really opening up the flavor profiles which adds so much flavor and richness to your chili
Toast the spices for 30 seconds, stirring constantly so they don't burn
Add your diced green peppers and onion - stir for a minute or two until the onions and peppers become more tender (it is not important that they are completely cooked through because as they simmer in the chili everything will cook down)
Add the tomato paste and stir until the ingredients are combined
Next, add your diced tomatoes with green chiles, triple-bean mixture, and about 2-3 cups of water or stock, depending on your pot size—stir.
Bring to a boil then cover and reduce to a simmer
Simmer for at least one hour, but the longer you allow this to simmer the better it gets