Hearty and delicious, this three bean chili is the ultimate comfort food that has layers of delicious flavors in every bite! Full of ground beef, a variety of beans, chiles, and tomatoes, this is the perfect family meal!
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Not all three bean chili recipes are made without meat. So if you love a good homemade chili recipe that has a ton of meat and beans, this recipe is for you! This chili recipe is cooked low and slow and is made with extra ground beef and three different types of beans making it thick, hearty, and full of flavor! It contains classic chili seasoning ingredients including chili powder and cumin, which provides a rich and subtle earthy taste.
Chili is incredibly versatile and can be made many different ways with a variety of ingredients. Unlike my southwestern slow cooker chili and southwest stew which has a lot of tex-mex flavors, this three bean chili has a couple of key "secret ingredients" which add layers of flavors. Comforting and filling, this easy bean chili recipe feeds a crowd and is super easy to make!
🛒 Ingredients You'll Need
This three bean chili is made with black beans, chili beans, and kidney beans. The black beans are smooth and velvety in texture while the kidney beans add a more defined texture. Rinse and drain the kidney beans and black beans before adding them to a large pot along with the other ingredients. The cans of chili beans should not be drained or rinsed because the sauce adds a lot of additional flavor.
Tomato sauce and fire roasted tomatoes are used as the base. Diced jalapeno and anaheim peppers are in the can of fire roasted tomatoes which adds a bit of mild spice. Ranch seasoning mix and Worcestershire sauce adds layers of extra flavor. While many chili recipes call for cocoa or vinegar to add depth to the flavor, this recipe uses a stick of cinnamon and whole cloves. These fall spices add a slightly unique flavor that pairs extremely well with the other ingredients.
📋 Step-By-Step Recipe Instructions
This three bean chili is so easy to make! Layering the ingredients and letting them simmer before adding the next set of ingredients allows the chili to naturally build layers of flavor. In a large skillet, brown the ground beef with the chopped onion and garlic until no longer pink, about 8-10 minutes. Drain the fat and then add the beef into a large pot.
Add the Worcestershire sauce and chili powder. Mix well to combine.
Add in the undrained chili beans, stir, and simmer for another 5 minutes.
From there, rinse the black beans, light kidney beans, and dark red kidney beans and add them to chili mixture.
Finish by pouring in the tomato sauce, add in the ground cumin, and Hidden Valley Ranch seasoning packet.
Lastly, add the cinnamon stick and whole cloves. Mix well to ensure all ingredients are well combined.
Bring to a slow rolling boil and then simmer uncovered for 1 hour on medium-low heat. The chili will start to thicken about 30 minutes into cooking.
Once done, top with your favorite toppings and serve. Thick and hearty, this comforting and filling recipe for classic three bean chili is the perfect family dinner!
Storage
Store leftovers in a container with a lid and place in the refrigerator for 4-5 days. While this bean chili recipe tastes great freshly made, it tastes even better the next day! By letting it sit covered in the refrigerator, it allows the ground beef to absorb even more of the flavors of the spices and seasonings. And since the meat absorbs more as it rests, it creates a better texture.
🙋 Frequently Asked Questions
Most recipes for three bean chili contain pinto beans, chili beans in a mild chili sauce, black beans, and kidney beans. It's a very diverse recipe so most types of beans will work.
Yes! It freezes really well. Once it has completely cooled, add any leftovers to a freezer safe container or bag and lay flat in the freezer. It will last in the freezer for 3-4 months. To reheat, remove it from the freezer and place it in the refrigerator to slowly thaw. Once thawed, add to a large pot on the stove to warm over medium heat. It can also be reheated in the microwave.
💭 Expert Tips
- Instead of using canned kidney beans, try making these easy slow cooker pinto beans. The flavor of the beans is amazing in this chili!
- While using canned beans and tomatoes is quicker and more convenient to make, this three bean chili can be made from scratch by cooking dry beans, using fresh tomatoes to make the sauce, and adding in some fresh chopped jalapenos and other peppers.
- Substitute ground beef with stew meat, ground turkey or ground chicken.
- To make it spicy, add in red pepper flakes or cayenne pepper.
- The whole cloves tend to dissolve during the cooking process but if you happen to see one while eating, discard. You can also eat it, just be prepared for a robust burst of extra flavor in that bite!
- Top with shredded cheese, tortilla chips, sour cream, onions, or chopped peppers!
- Try serving on top of a bed of rice, spaghetti noodles, or crumbled up cornbread.
👩🍳 More Soups and Stews To Try
If you enjoy a good chili recipe, try making white chicken chili! This white chicken chili is made in the instant pot and has a creamy texture. Done in 25 minutes, this version is a great alternative to traditional beef version. This Guiness Irish stew is hearty, cozy and, delicious! It's perfect for cold winter months. And you can never go wrong with a good homemade vegetable beef soup! Hearty, and delicious, this soup is comforting and a super easy to make. Full of nutrition, this soup recipe is perfect for any season!
Looking for even more soup and stew recipes? Check out my entire collection where I show you how to make broths, chowders, and many more varieties!
Follow Recipes Worth Repeating for more amazing recipes!
How To Make Three Bean Chili
Equipment
- large pot
Ingredients
- 2 lbs ground beef
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 cloves garlic, finely chopped
- 1 14.5 ounce fire-roasted tomatoes
- 2 Tablespoons chili powder
- 2 Tablespoons worcestershire sauce
- 1 onion, finely chopped
- 2 15 ounce cans of chili beans, undrained
- 2 15.5 ounce cans of black beans, drained and rinsed
- 1 15 ounce can dark red kidney beans, drained and rinsed
- 1 16 ounce can light red kidney beans, drained and rinsed
- 1 24 ounce cans of tomato sauce
- 1 teaspoon cumin
- 1 packet Hidden Valley Ranch Mix
- 4 whole cloves
- 1 1 cinnamon stick
Instructions
- In a large skillet, brown the ground beef with the chopped onion, garlic, salt, and pepper, about 8-10 minutes. Drain the fat and then pour into a large pot.
- Add the can of fire roasted tomatoes to the pot and mix well. Simmer for 5 minutes.
- Next, add the Worcestershire sauce and chili powder. Mix well to combine.
- Add the chili beans, stir and simmer for another 5 minutes.
- Drain and rinse the other beans and add them to the chili mixture.
- Finish by pouring in the tomato sauce, adding the cumin, and Hidden Valley Ranch packet.
- Lastly, add the cinnamon stick and cloves. Stir well to combine.
- Bring to a slow rolling boil and then simmer uncovered for 1 hour on medium-low heat. The chili will start to thicken about 30 minutes into cooking.
- When done, discard the cinnamon stick and top with your favorite toppings and serve.
Notes
- While using canned beans and tomatoes is quicker to make, this recipe can be made from scratch by cooking dry beans, using fresh tomatoes to make the sauce, and adding in some fresh chopped jalapenos and other peppers.
- For even more flavor, use a higher fat ground beef such as 80/20 or 75/25 percent. To add even more flavor, don't drain the ground beef.
- Substitute ground beef with stew meat, ground turkey or ground chicken.
- To make it more spicy, add in red pepper flakes or cayenne pepper.
- Top with shredded cheese, tortilla chips, sour cream, onions, or chopped peppers!
- Try serving on top of a bed of rice, spaghetti noodles, or crumbled up cornbread.
- This recipe freezes really well. Once it has completely cooled, add the leftovers to a freezer safe container or bag and lay flat in the freezer. It will last in the freezer for 3-4 months.
- To reheat, remove it from the freezer and place it in the refrigerator to slowly thaw. Once thawed, add to a large pot on the stove to reheat over medium heat. It can also be reheated in the microwave.
Nutrition
Update Notes: This post was originally published in January 2018, but was re-published with updated step-by-step instructions, pictures, and tips in September, 2022.
LaKita
This chili recipe is so hearty, comforting, and delicious! I paired it with a side of cornbread and everyone went back for seconds 🙂
Amanda Mason
Oh yeah!! So glad to hear this!! It's one of my favorite recipes, for sure!!