Best 2 Beef Three Bean Chili Recipes

Indulge in a hearty and flavorful culinary experience with our versatile beef three-bean chili recipe. This classic dish combines tender beef, a trio of beans, and an array of aromatic spices, resulting in a satisfying and nutritious meal. Embark on a culinary journey with us as we explore variations of this beloved recipe, including a traditional version, a vegetarian alternative, and a spicy rendition for those who crave a kick. Whether you're a seasoned cook or just starting out, our detailed instructions and helpful tips will guide you in creating a delicious and memorable chili that will warm your soul and tantalize your taste buds.

Here are our top 2 tried and tested recipes!

BEEF & THREE-BEAN CHILI

Beef & Three-Bean Chili image

This is one of my favorite recipes. It makes my kitchen smell so good! We love eating it with homemade bread or cornbread. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories Lunch

Time 5h20m

Yield 9 servings.

Number Of Ingredients 17

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch pieces
2 teaspoons chili powder
2 tablespoons canola oil
2 small onions, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
2 jalapeno peppers, seeded and chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
Sour cream, optional

Steps:

Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

Nutrition Facts : Calories 309 calories, Fat 9g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 620mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges

THREE-BEAN INSTANT POT® BEEF CHILI

Three-Bean Instant Pot® Beef Chili image

Quick and easy Instant Pot® chili made with kidney, pinto, and black beans, fire-roasted tomatoes, and lots of spices. Feel free to add cayenne if you like your chili extra spicy.

Provided by jaredatkins

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 1h15m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, chopped
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 pound ground beef
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, preferably fire-roasted
2 cups beef stock
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon smoked paprika

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, bell pepper, garlic, kosher salt, and black pepper. Cook until onion is soft and translucent and bell pepper has softened, about 5 minutes. Add ground beef. Cook and stir until browned, about 5 minutes. Drain and discard extra grease from pot. Turn off Instant Pot®.
Stir in kidney beans, pinto beans, black beans, diced tomatoes, beef stock, tomato paste, chili powder, Worcestershire sauce, oregano, cumin, and paprika. Close and lock the lid.
Select Chili mode; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 45.1 g, Cholesterol 47.3 mg, Fat 15.8 g, Fiber 15.6 g, Protein 27.4 g, SaturatedFat 4.6 g, Sodium 1716 mg, Sugar 8.3 g

Tips:

To easily dice an onion without tearing up, chill it in the freezer for 15 minutes before chopping.
To quickly brown ground beef, use a large skillet over medium-high heat. Break the beef up into small pieces with a spatula as it cooks.
To easily remove excess grease from the chili, let it cool slightly, then skim the fat off the top with a spoon.
For a thicker chili, add a cornstarch slurry (equal parts cornstarch and water) to the chili and simmer until thickened.
To add a smoky flavor to the chili, add a chipotle pepper or two to the pot.
To make the chili ahead of time, cook it according to the recipe, then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

This beef and three-bean chili is a hearty, flavorful dish that is perfect for a cold winter day. It's also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this beef and three-bean chili a try. You won't be disappointed!