So, it’s not officially summer for another eight days but I’ve been in summer mode ever since Memorial Day. When living in Colorado, you have to be prepared for all sorts of weather, no matter what the season. Last week we had temperatures in the eighties and nineties and this weekend the temperatures dropped to the mid-fifties. Yes, fifties. So, although I would never think of serving chili unless it is fall or winter, I went ahead and pulled out chili that I had frozen earlier for our lunch this afternoon. It really hit the spot and made me think of falling leaves, sweatshirts and football games. But I am not ready for all that just yet…

Three Bean and Beef Chili
Recipe Courtesy of Ellie Krieger

• 1 tablespoon olive oil

• 1 onion, diced (1 cup)

• 1 red bell pepper, diced (1 cup)

• 2 carrots, diced (1/2 cup)

• 2 teaspoons ground cumin

• 1 pound extra-lean ground beef (90 percent lean)

• 1 (28-ounce) can crushed tomatoes

• 2 cups water

• 1 chipotle chile in adobo sauce, seeded and minced

• 2 teaspoons adobo sauce from the can of chipotles

• 1/2 teaspoon dried oregano

• Salt and freshly ground black pepper

• 1 (15.5-ounce) can black beans, drained and rinsed

• 1 (15.5-ounce) can kidney beans, drained and rinsed

• 1 (15.5-ounce) can pinto beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper. Serve with your favorite chili toppings.