Spicy Beef and 3 Bean Chili.
Spicy Beef and 3 Bean Chili is the ultimate pot of chili with ground beef, spicy seasonings, peppers, onions, tomatoes with jalapenos, 3 kinds of beans, and tomato juice. Slow simmered for hours to allow the flavors to blend perfectly.
It is delicious served as lunch, dinner, or at a football party. Serve it on a snowy day, or a day when the leaves are turning colors and falling. Leftover chili can be frozen or eaten on a hot dog, in Tacos in a Bag, or over pasta.
We finally have a week of cooler weather and the first thing my husband requests is a pot of this chili. It is a basic recipe that I created many years ago, and has become our favorite. I have shared this recipe with many people who say their families love it too.
I always make it in my Dutch oven and allow it to simmer a few hours. If possible, make it the day before you are going to serve it and the flavors will blend even better.
HOW TO MAKE SPICY BEEF AND 3 BEAN CHILI:
INGREDIENTS:
(Full list of ingredients 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:
Assemble the ingredients. Ground beef, onions, green peppers, seasonings, tomatoes with jalapenos, 3 kinds of beans, and tomato juice.
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. (I use Hot Chili Seasoning packet but Mild or Original can be used). Stir into meat mixture.
Stir in tomatoes. I use ones with zesty jalapenos, but plain ones can be substituted. I do that if making it for just the grand-kids.
Drain the cans of beans and stir into meat. I use a can each of Hot Chili Beans, Kidney Chili Beans and Pinto Chili Beans. Simmer about 5 minutes, stirring constantly and then add tomato juice.
Add the tomato juice, stir, and simmer over a low heat for about 1 1/2 hours, stirring frequently. 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. When you make it a day ahead of time, it will become thicker while refrigerated.
Heat over a low heat, stirring frequently, before serving.
I like to set up a variety of toppings to go with this homemade chili.
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.
Frequently Asked Questions About Spicy Beef and 3 Bean Chili
What can I do to get the best flavor from the chili?
The best tip I can give in making this chili is to add the ingredients in layers, do not add everything to the pot at one time. Cook it slow and low for at least 2 hours, stirring frequently. If possible, make it the day before you are going to serve it and the flavors will blend even better.
Taste it after it has cooked about an hour and add more seasonings if needed.
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. Sometime 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 Spicy Beef and 3 Bean Chili. Other foods to serve are corn chips or Doritos, shredded cheddar cheese, sour cream and green onions.
Try these other homemade soups that are so good.
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.
3 thoughts on “SPICY BEEF AND 3 BEAN CHILI”