After a little something sweet, what better than to spice things up a bit with the gift of Three Bean Chili! This version is very basic, but basic doesn’t have to be a bad thing. This is the perfect meal on a snowy day and it just so happens today is just that! 😉
What You’ll Need for the Jar:
1 quart jar
3-4 tablespoons of chili powder
2 tablespoons of paprika
1 tablespoon of onion and/or garlic powder
1 teaspoon of sea salt
2 teaspoons of black pepper
1 cup of three different types of beans (Note: I used pinto. scarlet runner and navy white beans.)
In the bottom of the jar mix spices and then layer beans on top. Dress up the jar any way you like, with fabric, ribbons and bows, but remember to include the directions for the chili (see below).
What You’ll Need to Make the Chili:
1 Three Bean Chili Gift Jar (see above)
1 red onion, chopped
1 pint of grape tomatoes, chopped
3-4 cloves of garlic minced
1 – 15 ounce can of tomato sauce
1 – 10 ounce can of Rotel
1 potato, peeled and cubed
Scoop beans out of the jar and leave the spices behind. Place beans in a large bowl and cover with water. Let soak over night.
In a large stock pot saute onion, tomatoes and garlic until onions are tender and tomatoes start to get soft.
Add seasonings from the jar and stir to mix.
Next add tomato sauce, Rotel, beans and 1 1/2 jars of water. Stir to mix and bring to a quick boil. Reduce heat to a simmer and cook, stirring occasionally for 2-3 hours at least. The longer the better. Chili only gets better with time!
20-30 minutes before serving add the potato and cook until tender.
Notes: The potato is a thing my dad does to chili. I think he got it from my grandmother. I don’t do it every time I make a pot of chili, but it adds a nice little surprise that most people don’t expect so I do it from time to time. You could also add in a cup or two of corn in place of the potato if you wanted. Depending on what type of canned tomato sauce you use you my need to add more salt. Taste the concoction as you go and modify the spices to your liking.