Three Bean Enchilada Chili – three times the flavor plus secret ingredients that makes this a secret chili restaurant recipe!
This chili restaurant recipe is a secret restaurant recipe because it specifically calls for Ancho chile powder, and it does make a difference. And this chili recipe is also somewhat unusual because it uses a secret restaurant enchilada sauce instead of tomatoes!
The Ancho is a dried poblano chile which is then ground into powder. Ancho chiles have a mild, fruity and slightly sweet taste. They start out as fresh green poblano chiles and after being ripened to red and then dried, they become shriveled, smoky and dark brown in color. Left to dry, the chiles can be crushed and made into spice powder or used to season chili and other Mexican dishes such as mole and tacos.
I created this recipe at home, tested it on my husband and then tried at my restaurant after my husband raved about it and encouraged me to do so. My restaurant customers were pleased he asked me to do so. It is now a favorite restaurant chili recipe.
Three Bean Enchilada Chili Recipe
Chili Restaurant Recipe
Preparation time: 30 minutes for preparing the sauce. Serves 6-8.
1-2 tablespoons vegetable or olive oil
2 pounds lean ground beef, ground chuck or other meat such as chopped chuck steak or even chicken or pork
1 cup episodes, chopped
1 cup red, green or yellow bell pepper, chopped
8 cups of my enchilada sauce
One 15-16 ounce can of pinto beans, rinsed and drained
One 15-16 ounce can red or kidney beans, rinsed and drained
One 15-16 ounce can black beans, rinsed and drained
1 tablespoon ancho chile powder (use ancho – it makes a difference and makes this a secret restaurant recipe)
1/4 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon sea salt or to taste
1 cup (or to taste) Cheddar or Monterrey Jack cheese, shredded
1/2 cup (or to taste) Green onions, chopped Instructions:
Heat oil in a 3-4 quart soup pot over medium-high heat, add meat and cook until beginning to brown
Add the onions and peppers and cook until crisp-tender (4-5 minutes), stirring occasionally
Drain meat mixture, add my enchilada sauce, beans and spices and bring to boil
Reduce heat and simmer 15-20 minutes or until meat is tender (if using chopped meat) and flavors are blended
Correct seasoning to your taste
Ladle into bowls and garnish with shredded cheese and green onions and tortilla chips if you like
Serve with cornbread or warm tortillas and enjoy!
Preparation time: 30 minutes. Serves 6-8.
3 tablespoons vegetable oil, olive oil or bacon drippings
2-3 cloves of garlic, minced
3 tablespoons flour
1 teaspoon ground oregano
2 tablespoons chile powder (Ancho chile powder, if you have it)
1 tablespoon tomato paste (I sometimes use taco sauce)
1 teaspoon salt, or to taste
1/2 teaspoon white pepper
1/4 teaspoon cayenne, optional
4 cups beef stock Instructions:
Heat oil or bacon drippings in a skillet over low heat and saute the garlic, flour and oregano until golden in color
Add chili powder, 1 cup of beef stock, tomato paste and simmer for 2-3 minutes
Add remaining stock, salt, white pepper and cayenne
Simmer for 20-30 minutes
TA-DA! You're done!
Enjoy your Three Bean Enchilada Chili made with this delicious enchilada sauce and the company of those you share it with.
Source by Donna Hager