Description

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)

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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.
Add diced tomatoes, tomato sauce, tomato paste, and beef broth. Stir well.
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.