Cook to 160 degrees Farenheit Internal Temperature

Your go-to resource for all things ground beef.

Seedless Three-Pepper Chili

The classic spicy goodness of chili, without all those pesky seeds.

Print this Recipe Add to Recipe Organizer Rate Recipe
Share Recipe
Find Ground Beef Recipes View Recipe Organizer


2 lbs ground chuck
Packet of chili seasoning (enough for 2 lbs of beef)
42 oz canned tomato puree (about four 10.75-oz cans)
2 cans (6 oz ea) tomato paste
1 large white onion, diced
1 large green pepper, seeded and diced
3 medium jalapeño peppers, seeded and diced
1 large habanero pepper, seeded and diced
1 can (16 oz) dark red kidney beans, rinsed
1 can (16 oz) light red kidney beans, rinsed
2 cups water
1 tsp salt
1 tsp black pepper
1 tsp chili powder


Brown ground beef in a medium pan until it reaches an internal temperature of 160° F on a meat thermometer. Drain fat. Add chili seasoning, following packet directions. Add beef mixture and all other ingredients to a slow cooker. Stir well. Cook on low for 3 hours, stirring every 10 to 15 minutes and adding water, as needed, for desired consistency. Serve with buttered bread.

Prep Time 30 minutes

Cook Time 3 hours

All recipes serve 4 to 6 servings, unless otherwise noted. Please verify the status of all gluten-free, nut-free, dairy-free, soy-free, vegan, vegetarian and kosher products before consumption for your protection. Cargill does not make any claims to any recipes included on this website. This website provides general information, however, it not intended for any medical application, including, but not limited to diagnosis, or treatment of any health condition. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Cargill assumes no liability for any recommendations, suggestions, information, menus or recipes. Cargill accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.