World Famous 3 Bean California Chili

This is the "formula" for my world famous (and now not-so-secret) 3 bean chili. Note that the spices as listed result in a mild chili. You can plus or minus the various spices to taste. I generally add a small amount more of each.

Ingredients

• 2 tbsp Olive oil
• 1 Green pepper, coarsely chopped
• 1 cup Onion, chopped
• 14.5-oz can Whole tomatoes, chopped
• 1 cup Dry red wine
• 4 tsp Chili powder
• 1 tsp Garlic powder
• 1 tsp Ground cumin seed
• 1 tsp Oregano
• 1 tsp Basil leaf
• 2 tsp Sugar
• 1/2 tsp Salt
• 1/2 tsp Seasoned (or black) pepper
• 15-oz can Black beans
• 15-oz can Red kidney beans
• 15-oz can White northern or pinto beans

Instructions

1. Heat the olive oil in a large skillet on medium heat, and add the green pepper and onion.
2. Cook for at least 5 minutes, stirring often while you do the next few steps, but do not let them get brown.
3. Cut the whole tomatoes into small pieces, and put them (including the juice) into a dish.
4. Stir the red wine and all of the spices into the skillet.
5. Drain and rinse the beans.
6. Add all remaining ingredients and bring to a mild boil.
7. Reduce heat to a simmer and cook for at least 30 minutes.
8. Garnish with fresh chopped onion and shredded cheese if desired.

Tips

• If the onion starts to brown too quickly, turn down the heat on the skillet and add a little water to slow things down.
• For some reason, using a can of diced tomatoes instead of the chopped whole tomatoes does not come out as well.
• Be sure to use regular table wine, not cooking wine in this recipe.
• The longer you cook the chili, the more the flavors will blend (up to about an hour).

Serves: 6
Preparation time: 45 minutes