South of the Border Bush’s® Three Bean Chili
Recipe courtesy of James Patterson
Sponsor: Bush’s Best
- ½ c olive oil
- 8 medium yellow onions, diced
- 8 medium green bell peppers, diced
- 1 c granulated sugar
- 1 c tomato paste
- 2 ½ Tbsp salt
- 1 ½ Tbsp ground black pepper
- ½ tsp ground cayenne
- 3 qts beef stock
- 1 #10 can petite diced tomatoes
- 1 #10 can Bush’s Best® Sidekicks™ Taco Fiesta™ Black Beans
- 1 #10 can Bush’s Best® Easy Entrees™ Texas Ranchero® Pinto Beans
- 1 #10 can Bush’s Best® Light Red Kidney Beans, strained and rinsed
- 2 qts tomato sauce
- 5 lb ground chuck, cooked, drained, crumbled
- 2 lb spicy sausage cooked, drained, crumbled
- 1 lb applewood bacon, cooked and rough chopped
- Heat olive oil in a large stock pot over medium heat for 2 minutes.
- Add the onions and peppers. Cook for 5 minutes, stirring occasionally.
- Add the sugar, tomato paste, salt, pepper and cayenne, stir to incorporate.
- Add the stock, diced tomatoes, all the beans and tomato sauce and stir thoroughly.
- Add the beef, sausage and bacon and stir in.
- Bring chili to a low boil. Reduce heat and simmer uncovered for 30 minutes.
- Serve chili topped with options such as shredded cheese, sour cream, sliced jalapeños, etc.
I feel that chili is always better on day two or three. Make a large batch, chill and refrigerate. Heat up one gallon at a time and enjoy; serve with some Saltines.
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.