Smoky ThreeBean Chili with Beef

This chili bursts with smoky richness from a custom chili powder, hearty beef chunks, and a trio of beans. Perfect for a cozy evening or a gathering that calls for comfort food!

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 heat)
• 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 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, and chili de arbol (if you fancy some heat), along with ground cumin and salt. Mix thoroughly to create a fragrant seasoning blend.

2. Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides until deliciously caramelized, roughly 6-8 minutes. Remove the beef and set aside to rest and maintain its juiciness.

3. Sauté Aromatics: In the same pot, add the minced garlic, and sauté until it releases its intoxicating aroma, about 1 minute.

4. Combine Ingredients: Toss in your glorious chili powder mix and toast for another minute—this is where the magic begins! Then, add the browned beef back into the pot, along with the tomato sauce (or prepared tomato paste), drained kidney beans, garbanzo beans, lentils, and beef broth.

5. Season and Simmer: Sprinkle in the oregano, smoked paprika, and a good grind of black pepper. Stir to combine beautifully. Bring your chili to a gentle simmer, then reduce the heat to low, cover, and let it bubble away for 45-60 minutes, stirring occasionally, allowing those flavors to meld. Your lentils should be tender, and the beef should be succulent and bursting with flavor.