A delicious and hearty chili recipe featuring three types of beans and a rich blend of spices.
Heat the Dutch oven over medium heat and add the ground beef.
Break the ground beef into small pieces as it cooks for even browning.
Add the chopped onion, diced green pepper, and minced garlic to the beef and cook until softened.
Stir frequently to prevent the garlic from burning.
Drain any excess grease from the pot.
Use a spoon to carefully remove the grease or tilt the pot and use a paper towel to absorb it.
Add the diced tomatoes, tomato sauce, black beans, kidney beans, great northern beans, water, and all the spices to the pot.
Rinse the beans before adding to remove excess sodium.
Stir everything together, cover, and let it simmer on low heat for 90 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the chili hot, garnished with chopped green onions and a dollop of sour cream.
Pair with cornbread or tortilla chips for a complete meal.
