Go Back
+ servings
3-Bean Chili con Carne with a slde of cornbread.

3-Bean Chili con Carne

LindySez
Use a variety of beans and peppers to make this easy 3-Bean Chili con Carne both delicious and texturally interesting. Spicy and satisfying
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Soups, Stews & Chili
Cuisine American
Servings 10 servings
Calories 299 kcal

Ingredients
  

  • 2 pounds beef cut into about ¼ inch cubes or coarsely ground (they call this grind, chili grind)
  • Extra virgin olive or other vegetable oil (about 2 tablespoons)
  • 1 ½ – 2 cups chopped bell pepper I used yellow and red, but use whatever colors you want to
  • 2 medium jalapeno check for heat factor by taking a little taste of each one, some are more like bell pepper some are hotter, adjust your heat according to what you taste on your taste test, and how hot you like your chili
  • 1 large onion chopped (about 1 ½ cups)
  • 2 cloves garlic chopped (that’s about 1 teaspoon)
  • 1 cup beef broth or water, or as needed (I like beef broth because it just gives a richer flavor, but water works too)
  • 1 15-ounce can diced or whole tomatoes, with the juice, coarsely chopped (I even chop the diced ones so I don’t have big pieces of tomato floating around in my chili)
  • ¼ to ½ cup of good quality chili powder depending on how hot you like your chili
  • Salt and freshly ground pepper to taste
  • 1 ½ teaspoons dried oregano or to taste
  • 1 ½ teaspoons cumin powder or to taste
  • 1 – 2 15-ounce cans pinto beans in chili sauce (such as S & W Chili Beans) undrained
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can red kidney beans, drained
  • Additional water as needed
  • Masa mixed with water as a thickener, if desired (optional)
  • Optional toppers: Diced Onion Grated Cheddar Cheese, Sour Cream

Instructions
 

  • In a deep pot or Dutch oven, heat the oil over medium-low heat; add the bell pepper, jalapeño, and onions, saute until just getting soft, but do not brown. Add the meat and garlic, saute over low heat until the meat loses its color. I hate to say, get the meat grey, but really, that's what you want to do
  • Add the chili powder, salt, pepper, oregano, cumin, tomatoes, and beef broth (or water) so it just covers the meat; stir well, cover, and simmer over low heat for about 1 hour. 
  • Add the beans and any additional water needed to cover the ingredients; cover the pot and simmer and additional hour.
  • Thicken by either cooking down the liquid or adding the masa. 
  • Taste, adjust your seasonings, and serve it up. I like to top mine with some chopped onion (red onions are nice, as are green onions) and some shredded cheddar cheese. Crushed tortilla chips are also nice on top. 
  • Crockpot: You could also make this in a crock-pot.  If you do I wouldn’t bother with pre-cooking the meat or sauteing the peppers, just put the first ingredients into the crock-pot and cook on low until you are ready to add the beans, then kick it up to high; add the beans and allow it to continue to cook for an hour.  Then proceed with the masa, it will probably take at least 15 minutes and up to a half an hour for the masa to fully thicken in a crock-pot.

Nutrition

Serving: 1gSodium: 646mgFiber: 5gCholesterol: 55mgCalories: 299kcalPolyunsaturated Fat: 9gSaturated Fat: 6gFat: 17gProtein: 23gCarbohydrates: 14g
Keyword bean and meat chili, chili with beans recipe
Tried this recipe?Let us know how it was!