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Three Bean Enchilada Chili

Favorite Restaurant Chili Recipe
Secret Restaurant Chili Recipe

Three Bean Enchilada Chili - three times the flavor plus a secret ingredient that makes this a secret restaurant recipe!

This restaurant chili recipe is a secret restaurant recipe because it specifically calls for Ancho chili 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 it at the restaurant after my husband raved about it and encouraged me to do so. The restaurant customers were pleased he asked me to do so. It is now a favorite restaurant chili recipe.


Three Bean Enchilada Chili Recipe
Restaurant Chili Recipe
Preparation time: 30 minutes for preparing the sauce.
Serves 6-8.

Cooking Conversion Table

Ingredients:

  • 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 onions, 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 ocassionally
  • 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!

    Enjoy your Three Bean Enchilada Chili made with this delicious enchilada sauce and the company of those you share it with!

    Donna
    Bookmark Real Restaurant Recipes




     






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