3 Bean Mesquite Chili Over Rice

I love chili almost as much as I love soup. The cold weather always inspires me to make mass quantities of healthy comfort foods especially this past week! Here’s my quick and easy 3 bean mesquite chili that’s even better the next day.


  • 2 lbs. Lean Ground Beef
  • 2 large cans Diced Tomatoes
  • 1 package McCormick’s Chili Seasoning
  • 4 stalks Celery (chopped)
  • 1 medium Red Onion (diced)
  • 1 can Small White Beans (drained)
  • 1 can Kidney Beans (drained)
  • 1 can Pinto Beans (drained)
  •  1/2 cup Stubbs Mesquite Liquid Smoke
  • 2 cups Beef Broth


  •  Brown the ground beef in a large frying pan.
  • Add all other ingredients into a large stock pot and cook over medium heat.
  • Only cook the ground beef half way through, drain and add to the stock pot.
  • Cook for approx. 20 minutes, stirring occasionally.

Serve over rice, or just dig in!


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