Three Bean and Meat Chili

I was so excited to make this week's menu.  With the weather turning cool, it was time to add chili to the menu.  I thought Sunday was the most fitting day, so it could simmer on the stove all afternoon while me and Serena carved our pumpkins.  Since Halloween is quickly approaching and we were getting in the mood, I decided to make mummies instead of the usual pig in the blankets.  I would love to say I came up with this idea all on my own, but really, I saw it on allrecipes this week.

Menu:
Sunday - Three Bean and Meat Chili, Mummies
Monday - Mustard Roasted Red Snapper, Roasted Broccoli with Parmesan
Tuesday - Shepherd's Pie
Wednesday - Dance Class (leftovers)
Thursday - Portobella Pork Chops, Roasted Potatoes

I have a gazillion recipes for chili.  I came up with this one by combining components of several different recipes. 

I thought the chili was delicious.  I only thought after the fact, that I should have used a pound of my spicy sausage with or in place of the ground beef.  But this was perfect just as it was cooked.  The temperature wasn't too hot so Serena had a couple of bites (she was more interested in the mummies).  It made for a fun meal, at least for Serena and a warm, feeling meal for us.  And you know with chili, it's almost always better the next day.

Three Bean and Meat Chili

1 lb. ground beef
1 onion, chopped
1 red pepper, chopped
2 jalapenos, seeded and cut into small dices
1 Tbsp. minced garlic
1/4 cup chili powder
One 15-oz can Great Northern beans, drained and rinsed
One 15-oz can pinto beans, drained and rinsed
One 15-oz can black beans, drained and rinsed
One 28-oz can diced tomatoes
2 cups chicken stock
salt and ground pepper

In a big pot, cook the ground beef until it's not longer pink.  Add the diced onions, red pepper, jalapenos, and garlic and let cook for about 5 minutes.  Sprinkle the chili powder in and cook until fragrant, about 1 minute.  Add the beans, tomatoes, stock and bring to a simmer.  Add salt and pepper.  Cover and reduce heat to low.  Simmer all afternoon, stirring occasionally.