Loaded with rich beef, tender beans, and flavor that gets better with every bite, this Beef and Three Bean Chili is exactly the kind of recipe I reach for when feeding a crowd.
I’ve lost count of the number of chili recipes I’ve made over the years. Whenever I can’t think of what to make for dinner, this is the meal that I come back to. It’s familiar, flexible, and somehow always better the next day.
Beef and Three Bean Chili
I really like chili, and this one gets a 9 out of 10! It reminds me of my favorite chili that my dad makes.
Chili is a very warm and loved dish for me. I don’t know how to say this, but it tastes like good memories. It’s cheesy, and it’s smooth but the beans and meat give it good texture. And the flavors are really good. It’s meaty bean sauce!
And, I like how easy this chili recipe is to make. We just got the ingredients ready, and then put them in the pot.
Ingredients & Substitutions
Meats – We went with a mix of ground beef and bacon here. The beef makes it hearty, and the bacon sneaks in that smoky, savory depth that makes the whole pot taste like it’s been cooking all day.
Beans – Pinto, black, and red kidney beans are our chosen trio. We love the mix of textures and how each one brings something a little different to every bite.
Vegetables – Diced tomatoes give the chili body and just enough acidity to balance everything out. And, we love the mild heat from the green chiles.
Seasonings – This is a classic chili blend, with chili powder, cumin, paprika, and cayenne. It’s warm, bold, and flavorful, with heat that slowly builds without going overboard.
Salt and Pepper – Simple but important. I stick with kosher salt and freshly ground black pepper to pull all the flavors together.
Thickener – A small amount of cornstarch is optional, but we use it as a backup. If the chili needs a little extra body, it thickens things up without changing the flavor.
Toppings – This beef and three bean chili is great on its own, but we are all about the toppings! Shredded cheese, sour cream, fresh jalapenos, and fritos transform each bowl into something special.
Equipment
- Large pot
- Sharp knife
- Wooden spoon
- Small bowl
- Measuring spoons
- Colander
- Ladle
Making Beef and Three Bean Chili
Cooking the Bacon: We cut the bacon into narrow strips and cook it in a large pot over medium-high heat until it’s browned and rendered. While that’s going, we measure and mix all the spices in a small bowl so they’re ready to go.
Browning the Beef: Once the bacon is done, we drain almost all of the grease and set the bacon aside. Then, we cook and crumble the ground beef in the same pot. We add the spice mix about halfway through.
Filling the Pot: When the beef is cooked through, we add the bacon back to the pot. Then, we add the drained and rinsed beans, as well as the tomatoes and green chiles, and the beef broth.
Cooking: We bring the pot to a boil, then reduce the heat to a slow simmer for 30 minutes.
Finishing: About 15 minutes before the end, we check the thickness. If it needs more body, then we hit it with a little cornstarch slurry and stir.
Serving: We remove the chili from the heat and let it cool for 5-10 minutes. Then, we give everything a final stir and serve it up with all our favorite toppings.
Dad’s Tip
Chili texture is one of the things that trips people up the most. I don’t worry if it looks a little thin at first. Chili thickens as it cooks, and then again as it cools. So, you’re going to want to wait until about 15 minutes before serving to make the decision on whether it needs any help.
Possible Thickeners – Cornstarch is used seemingly everywhere as a thickener. You can also blend some of the beans into a paste, then stir it into the chili to make it thicker.
Cut Bacon Before Frying – You’ll find that it’s easier and faster to slice the bacon when it is fresh from the fridge. We cut ours into narrow strips, and then fry the whole package at the same time.
Slow Heat – This chili is finished after 30 minutes. But, if you really want to impress? Let it keep simmering. If you give it a longer simmer, the flavors will develop even more.
Make Ahead & Storage
Make Ahead: This chili is a fabulous option for meal prep. I actually prefer it after a night in the fridge, once the flavors have had time to settle and deepen.
How to Store: Leftovers keep well in an airtight container in the fridge for up to 3 days. It also freezes beautifully, making it a great option for future dinners or easy lunches.
How to Reheat: For a single portion, I reheat this chili in the microwave at 30 second intervals. But, for a full meal, I prefer to warm it on the stovetop over medium-low heat.
More Dinner Recipes
Frequently Asked Questions
Yes. While I love the smoky depth that the bacon adds, you can make this chili without it.
When you add the spices early, they get time to deepen their flavor while cooking in the fat. This is called “blooming” the spices. And, you’ll find that it makes a noticeable improvement over just dumping them into the chili with everything else.
This happens sometimes, especially after the chili sits in the fridge. You’ll need to just add some water or broth and stir to reach the desired consistency.
Beef and Three Bean Chili
Ingredients
Method
- Set a large pot over medium high heat. While it heats up, cut the bacon into ¼ inch wide strips. Then, cook the bacon. While the bacon cooks, measure the spices into a small bowl and mix.
- Drain all but 1 tablespoon of the bacon grease and set the bacon aside. Cook and crumble the ground beef in the same pot. Add the spice mix about halfway through. When finished, add the bacon back into the pot.
- Strain and rinse the beans. Then, add them to the pot with the tomatoes, green chiles, and beef broth. Bring to a boil on high heat.
- When the pot reaches a boil, reduce to low heat and maintain a slow simmer for 30 minutes before serving. Serve with your favorite toppings!
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