This Spicy Beef and 3 Bean Chili is the kind of hearty, homemade chili I start craving as soon as the weather turns cool. It is made with ground beef, onions, bell peppers, three kinds of beans, tomatoes with jalapeños, chili seasonings, and tomato juice, then slowly simmered until all those flavors come together.
It has just the right amount of heat for our family, but it is easy to adjust if you prefer a milder chili.
My husband usually requests a pot as soon as we have our first stretch of cooler weather. I created this recipe many years ago, and it has become one of our favorite fall and winter meals. I have also shared it with many friends over the years, and they tell me their families love it too.
I like to make this chili in my Dutch oven and let it simmer slowly for about 2 hours. If you have time, make it a day ahead. The chili becomes even more flavorful as it rests, and it also makes an easy meal to reheat when you are ready to serve it.
This is a great chili for a family dinner, game day, a football party, or any cold-weather gathering. Leftovers are just as delicious and can be frozen or used to make chili dogs, Tacos in a Bag, or chili over pasta.
HOW TO MAKE SPICY BEEF AND 3 BEAN CHILI:
INGREDIENTS:
(Full list of exact measurements and instructions in printable recipe card.)
- Ground beef
- Onion
- Green bell pepper
- Kosher salt
- Coarse black pepper
- Package of HOT Chili Seasoning
- Chili powder
- Can of diced tomatoes with jalapenos
- Can of Hot Chili Beans
- Can of Kidney Chili Beans
- Can of Pinto Chili Beans
- Tomato juice
- Sugar
- TOPPINGS (Optional)
- Shredded cheddar cheese
- Corn chips/Doritos
- Sour cream
- Serve with crackers or cornbread
INSTRUCTIONS:
1. Brown the ground beef in a large Dutch oven or heavy-bottomed pot. Drain any excess grease. Stir in the chopped onion and green bell pepper and cook until they begin to soften.
2. Combine the chili seasoning mix, kosher salt, coarse black pepper, sugar, and chili powder in a small bowl. Stir the seasoning mixture into the beef and vegetables. I use a hot chili seasoning mix, but you can use mild or original if you prefer less heat.
3. Stir in the diced tomatoes with jalapeños.
For a milder chili, substitute plain diced tomatoes. This is what I do when I am making the chili for my grandchildren.
4. Drain the three cans of beans and stir them into the chili. I use one can each of hot chili beans, kidney chili beans, and pinto chili beans. Using three different beans gives the chili a nice variety of textures and flavors. Let the mixture simmer for about 5 minutes, stirring frequently.
5. Pour in the tomato juice and stir well. Reduce the heat to low and let the chili simmer gently for about 2 hours, stirring occasionally so it does not stick to the bottom of the pot. The chili will thicken as it cooks. If you prefer a thinner consistency, add a little more tomato juice.For a thicker chili, leave the pot uncovered while it simmers. If you prefer a thinner chili, partially cover the pot.
6. After the chili has simmered for about an hour, taste it and adjust the seasonings or heat if needed. Continue cooking until the chili reaches your preferred consistency and the flavors have had time to blend.
If you make the chili a day ahead, it will thicken as it cools and is refrigerated.
Serve with your favorite toppings
Warm the chili slowly before serving, stirring occasionally.
Set out bowls of shredded cheddar cheese, sour cream, corn chips, Doritos, and green onions so everyone can add their favorite toppings.
And at our house, a pan of cornbread is always a must with a bowl of Spicy Beef and 3 Bean Chili.
Step-By-Step Photos
Assemble the ingredients.
Brown the ground beef and drain the grease. Stir in the peppers, and onions. Combine the chili seasoning packet, salt, pepper, sugar, and chili powder in a small bowl. Stir into meat mixture. Stir in tomatoes.
Drain the cans of beans and stir into meat. Add the tomato juice, stir, and simmer over a low heat for 2 hours, stirring frequently.
Why You Will Love This Chili
- It is the ultimate comfort food on a cold day.
- So full of flavor with a little heat. You can adapt this to how much heat your family likes.
- It is budget friendly and serves a crowd.
- The chili can be made a day ahead and the flavors will only get better.
- There are always leftovers and they can be frozen.
Tips for Making the Best Chili
Build the flavor in layers. Rather than adding everything to the pot at once, cook the beef and vegetables first, then add the seasonings, tomatoes, beans, and tomato juice. This gives each ingredient a chance to contribute to the finished chili.
Keep the heat low. Chili benefits from a long, gentle simmer. Stir it occasionally while it cooks and adjust the heat as needed to prevent it from sticking.
Make it ahead when possible. Chili is one of those meals that tastes even better the next day. The flavors have more time to blend, and the chili naturally thickens as it chills.
Adjust the heat for your family. The easiest way to make this chili milder is to use mild or original chili seasoning and substitute plain diced tomatoes for tomatoes with jalapeños.
Frequently Asked Questions About Spicy Beef and 3 Bean Chili
How can I vary the degree of heat in the chili?
There are a couple of ways to do this. I use a Hot Chili Seasoning packet but Mild or Original can be used. This is what I do if my grandkids will be eating it.
I add the can of tomatoes with jalapenos, but plain ones can be substituted. The chili is still delicious but not as spicy.
Do I cover the pot while the chili is cooking?
If you want the chili to be thinner, add additional tomato juice or simmer with pot covered. If you prefer thicker chili, allow it to simmer with the pot uncovered. I start with it uncovered and after about 30-40 minutes I cover it. Just make sure to stir it frequently while it is simmering.
When you make it a day ahead of time, it will become thicker while refrigerated.
How should leftovers be stored?
Store leftovers in an airtight container for 3 days in the refrigerator. I have a 2nd refrigerator in my garage that I can put my Dutch oven in, so I leave mine in the pot. You can freeze the leftovers in airtight containers for 2 months. I sometimes freeze individual portions, which makes it easy to thaw just enough for a quick lunch or dinner.
What to Serve with Beef and Bean Chili
A warm bowl of chili is almost a meal by itself, but there are plenty of delicious toppings and sides to serve alongside it.
At our house, cornbread is always at the top of the list. You can also serve the chili with:
- Corn chips or Doritos
- Crackers
- Shredded cheddar cheese
- Sour cream
- Green onions
And don’t forget to save some for leftovers. This chili is delicious served over pasta, spooned onto hot dogs, or used in
Tacos in a Bag.
If you enjoy hearty homemade soups and chili when the weather turns cold, try these recipes next:
HEARTY BEEF AND VEGETABLE SOUP
LOADED BAKED POTATO SOUP
CREAMY CHICKEN POT PIE SOUP
This post was shared on Sweet Little Bluebird Weekend Potluck.
SPICY BEEF AND 3 BEAN CHILI
Ingredients
- 2 lbs ground beef 80/20
- 1 medium onion chopped
- 1/2 green bell pepper diced
- 1 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon coarse black pepper
- 1 (1.25 oz} package HOT Chili Seasoning Mix
- 1 teaspoons chili powder
- 1 14.5oz can diced tomatoes with jalapenos
- 1 15oz can Hot Chili Beans
- 1 15oz can Kidney Chili Beans
- 1 15oz can Pinto Chili Beans
- 1 46oz jar tomato juice
- 1-2 Tablespoons sugar
- Optional Toppings
- shredded cheddar cheese
- corn chips/Doritos
- sour cream
Instructions
- In a large dutch oven, over a medium heat, crumble and brown the ground beef. Drain the grease. Stir in the onions and green pepper. Return pot to stove, over a low heat.
- In a small bowl, stir together the salt, pepper, seasoning packet, and chili powder. Sprinkle over the meat and stir to combine well.
- Stir in the tomatoes. Drain beans and add to meat mixture. Stir well to combine. Simmer 5-10 minutes, stirring constantly.
- Stir in tomato juice and sugar. Simmer for about 1 1/2 hours on very low heat, stirring frequently. To obtain a thinner chili, may add additional tomato juice or simmer pot covered. For a thicker chili, simmer uncovered.
- Best if made the day before or at least several hours prior to eating.
- Reheat over low heat and serve with optional toppings. Great with cornbread.
Notes
There are a couple of ways to do this. I use a Hot Chili Seasoning packet but Mild or Original can be used. This is what I do if my grandkids will be eating it.
I add the can of tomatoes with jalapenos, but plain ones can be substituted. The chili is still delicious but not as spicy. Do I cover the pot while the chili is cooking?
If you want the chili to be thinner, add additional tomato juice or simmer with pot covered. If you prefer thicker chili, allow it to simmer with the pot uncovered. I start with it uncovered and after about 30-40 minutes I cover it. Just make sure to stir it frequently while it is simmering. When you make it a day ahead of time, it will become thicker while refrigerated. How should leftovers be stored?
Store leftovers in an airtight container for 3 days in the refrigerator. I have a 2nd refrigerator in my garage that I can put my Dutch oven in, so I leave mine in the pot. You can freeze the leftovers in airtight containers for 2 months. Sometimes I do individual serving containers instead of one big one. A pan of cornbread is always a must at our house to go with the chili.
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