A combination of Rutgers Three Bean and Wendy’s Copycat chili recipes. Serves 12.

Ingredients

• 2 lbs ground beef 85%, browned and drained
• 1 29 oz can tomato sauce
• 1 29 oz can diced tomato (or 4 large tomatoes, diced)
• 2 15 oz cans small red beans, with liquid
• 1 15 oz can black beans, with liquid
• 1 15 oz can small white beans or navy beans, with liquid
• 1 large white onion, diced (approximately 2 cups)
• 3 poblano peppers, washed and diced (approximately 1 1/2 cups)
• 3 stalks celery, diced (approximately 1 cup)
• 6 cloves garlic, minced (approximately 1/4 cup)
• 2 -3 teaspoons cumin powder or ground fresh cumin seed
• 2 tablespoons chili powder
• 2 teaspoons ground oregano
• 1½ teaspoons black pepper
• 1 teaspoon chipotle pepper powder
• ½ teaspoon cayenne pepper powder
• 2 cups chicken stock
• 1/4 cup cider vinegar
• 2 teaspoons salt, reserved, to taste
• 3 tablespoon corn starch, reserved
• 3 tablespoons water, reserved

Instructions

Preheat oven to 225°F.

Brown ground beef in a large dutch oven, drain and set aside. Combine olive oil, onion, garlic, poblano pepper and celery in dutch oven. Sauté over medium heat until aromatic, about 6 minutes. Add garlic and saute an additional 1 to 2 minutes until garlic is tender and aromatic. Combine remaining ingredients and stir. Place dutch oven on oven, covered, for 2-4 hours, stirring occasionally, until flavors meld. Uncover and bake an additional 2 hours until liquid is reduced, or gradually add a slurry of equal parts corn starch and water until thickened. Add salt to taste.

Serve over tortillas, baked potato, rice or pasta.