Three-Bean Chili

Who says cooking has to be complicated? This chili recipe from our Vintage Restaurant kitchen supervisor combines simple ingredients with an easy cooking style to make life better and tastier. We've even thrown in the Spicy Corn Muffin recipe just for fun. 

Ingredients:
2 pounds ground chuck
1 large yellow onion, chopped
3 celery stalks, minced
2 15 1/2 ounce cans dark red kidney beans
2 15 1/2 ounce cans pinto beans
2 15 1/2 ounce cans hot chili beans
2 15 1/2 ounce cans stewed tomatoes
1 3/4 quarts vegetable juice (more or less, to achieve desired consistency)
1 teaspoon red pepper flakes
1 tablespoon minced garlic
1/4 cup chili powder (more or less, to taste)
salt, to taste
fresh ground pepper, to taste

In medium stockpot, brown ground chuck with onions, celery and garlic. Season with salt, pepper and red pepper flakes.

Drain well. Put back in pot.

Add all other ingredients and stir well. Simmer 30-45 minutes.

Spicy Corn Muffins:
1 box Jiffy corn muffin mix 
1/2 cup shredded cheddar cheese
1/4 cup chopped jalapenos

Prepare Jiffy mix as directed on box.

Add cheese and jalapenos to mix. Bake according to directions on box.

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