Smoky ThreeBean Chili with Beef

This smoky three-bean chili is a delightful blend of tender beef, three types of beans, and a robust mix of spices that will warm your soul. Perfect for cozy dinners or lively gatherings with friends!

Ingredients

For the Chili Powder:

• 3 tablespoons Ancho chili powder
• 2 tablespoons Guajillo chili powder
• 1 tablespoon New Mexico chili powder
• 1 tablespoon Chipotle chili powder
• 1 teaspoon Chili de Arbol (optional for an extra kick)
• 1.5 tablespoons Ground Cumin
• Salt to taste

For the Chili:

• 1.5 lbs Beef stew meat, cut into 1-inch pieces
• 2 tablespoons Olive oil
• 4 cloves Garlic, minced
• 1 can (15 oz) Tomato sauce (or 6 oz Tomato paste mixed with water to your desired consistency)
• 1 can (15 oz) Kidney beans, drained and rinsed
• 1 can (15 oz) Garbanzo beans, drained and rinsed
• 1 cup Lentils, rinsed and drained
• 1 cup Beef broth (or chicken broth)
• 1 teaspoon Oregano (preferably Mexican oregano)
• 1 teaspoon Smoked Paprika
• Black pepper to taste

Cooking Instructions

1. Prepare the Chili Powder:

   • In a small bowl, combine the ancho, guajillo, New Mexico, chipotle chili powders, chili de arbol (if using), ground cumin, and salt. This fragrant blend is your key to incredible flavor!

2. Brown the Beef:

   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat, searing it until browned on all sides, approximately 6-8 minutes. Once browned, remove the beef and set it aside.

3. Sauté the Aromatics:

   • In the same pot, toss in the minced garlic and sauté until it becomes fragrant, about 1 minute.

4. Combine Ingredients:

   • Stir in the chili powder mixture and sauté for an additional minute to toast those spices. Return the browned beef to the pot and add the tomato sauce (or prepared tomato paste), drained kidney beans, drained garbanzo beans, lentils, and beef broth.

5. Season and Simmer:

   • Season with oregano, smoked paprika, and a healthy pinch of black pepper. Stir everything to combine, bring the chili to a simmer, then lower the heat, cover, and let it simmer gently for 45-60 minutes. Stir occasionally until the lentils are tender and the beef is succulent.