Packed with protein from beef and three kinds of beans
Perfect for meal prep and freezing
Easy one-pot recipe for busy nights
Great for feeding a crowd
Customizable spice level and toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Onion
Garlic
Green bell pepper
Kidney beans
Black beans
Pinto beans
Diced tomatoes
Tomato sauce
Tomato paste
Beef broth
Chili powder
Ground cumin
Smoked paprika
Oregano
Salt
Black pepper
Cayenne pepper
Olive oil
Directions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and bell pepper, cooking until softened.
Stir in the garlic and cook for about 1 minute until fragrant.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.
Add the diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir well to combine.
Mix in the kidney beans, black beans, and pinto beans.
Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 35–45 minutes, stirring occasionally.
Taste and adjust seasoning as needed before serving.
Serve hot with your favorite toppings such as shredded cheese, sour cream, green onions, or cornbread.
Servings and timing
Servings: 6–8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
Add jalapeños for extra heat.
Substitute ground turkey for a lighter version.
Stir in corn for added sweetness and texture.
Use fire-roasted tomatoes for a smoky flavor.
Make it extra spicy with chipotle peppers in adobo sauce.
Add cooked bacon for even richer flavor.
Storage/Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months in freezer-safe containers.
Reheat on the stovetop over medium heat until warmed through, adding a splash of broth or water if needed. Individual portions can also be reheated in the microwave for 2–3 minutes.
FAQs
Can I make this chili ahead of time?
Yes, chili often tastes even better the next day after the flavors have blended.
What are the best beans for chili?
Kidney beans, black beans, and pinto beans create a hearty and balanced texture.
Can I make this chili in a slow cooker?
Yes, brown the beef first, then combine all ingredients in the slow cooker and cook on low for 6–8 hours.
How do I thicken chili?
Let it simmer uncovered longer or mash some of the beans into the chili.
Can I make this chili less spicy?
Yes, reduce or omit the cayenne pepper and use mild chili powder.
What toppings go well with chili?
Shredded cheese, sour cream, avocado, green onions, and crushed tortilla chips are all great choices.
Can I freeze leftover chili?
Yes, chili freezes very well for future meals.
What can I serve with chili?
Cornbread, rice, baked potatoes, or a green salad pair perfectly.
Can I use canned beans?
Yes, canned beans work great. Be sure to rinse and drain them first.
Why is my chili too thin?
Continue simmering uncovered to reduce excess liquid and thicken the chili naturally.
Conclusion
Killer Beef and Three Bean Chili is the ultimate hearty comfort meal packed with bold spices, tender beef, and satisfying beans. Whether served for a cozy family dinner or a game-day gathering, this rich and filling chili is guaranteed to become a favorite recipe you’ll make again and again.
Killer Beef and Three Bean Chili is a thick, hearty chili recipe loaded with ground beef, kidney beans, black beans, and pinto beans in a rich tomato base with bold spices. Perfect for game day, meal prep, and cozy family dinners.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 ½ pounds ground beef
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion and green bell pepper. Cook until softened, about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.
Mix in kidney beans, black beans, and pinto beans.
Bring chili to a gentle boil, then reduce heat and simmer uncovered for 35–45 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve hot with toppings like shredded cheese, sour cream, green onions, or cornbread.
Notes
For thicker chili, simmer uncovered a little longer. This chili tastes even better the next day as the flavors continue to develop. Freeze leftovers in airtight containers for easy future meals.
