Thick Three-Bean Chili

• 1 pound ground round
• 1 medium onion, chopped
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons chili powder
• 2 teaspoons brown sugar
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 2 (15-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1 3/4 cups water
• 1 1/4 cups beer or beef broth
• 1 teaspoon apple cider vinegar
• 1 (16-ounce) can light red kidney beans, drained
• 1 (15.5-ounce) can butter beans, drained
• 1 (15-ounce) can chickpeas, drained
• 1/2 teaspoon salt

1. Cook ground round and onion in a Dutch oven over medium-high heat, stirring until meat crumbles and onion is tender; drain. Return to pan.
2. Add jalapeno pepper and next 4 ingredients; cook 2 minutes. Add tomato sauce and next 4 ingredients; stir well. Stir in beans. Bring to a boil; reduce heat, and simmer, uncovered, over medium-low heat 45 minutes, stirring occasionally. Stir in salt before serving.

ground round, onion, peppers, chili powder, brown sugar, ground red pepper, ground cumin, tomato sauce, tomato paste, water, beef broth, apple cider vinegar, light red kidney beans, butter beans, chickpeas, salt

Taken from www.myrecipes.com/recipe/thick-three-bean-chili (may not work)