Big J’s 3×3 Chili

My husband has absolutely mastered chili.  He refuses to even use chili powder anymore.  He likes to use fresh peppers to get that nice natural chili flavor.  It really does make a difference.  He has found a ratio that works very well together, he uses 3 types of beans to 3 types of meats.  Thus, the name “3×3” chili.


  • 4 Large Tomatoes
  • 2 Wax or Anaheim Chilis
  • 1 Large Pablano Pepper
  • 1 Large Jalapeno pepper
  • 1 Medium White onion
  • 6 Cloves of Garlic
  • 1 Can of Dark Red Kidney Beans
  • 1 Can of Black Beans
  • 1 Can of Pinto Beans
  • 1lb Steak **** We use different cuts of meat for texture purposes.****
  • 1 pack of Brats *** take the case off of each sausage***
  • 1lb 80/20 ground Chuck
  1. Drain and rinse the beans and set to the side.dsc_0876
  2. Brown meat on medium high heat in a large soup pan.dsc_0877
  3. Chop the peppers, tomatoes, garlic, and onion.
  4. Drain meat and set to the side.dsc_0878
  5. Add the chopped peppers and such to the soup pan and saute for 5 minutes.
  6. Add Beans to soup pan and cook for an additional 5 minutes.dsc_0881
  7. Add meat.dsc_0883
  8. Cover and simmer until you feel like eating it.  (we usually simmer for an hour)dsc_0884
  9. Top with cheese and sour cream if you desire and enjoy.

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