That’s it, my friends. I hope you enjoy my meaty 3 bean chili recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! My easy three bean chili is loaded with layers of flavor. We start with a base of onions, jalapeno peppers, and garlic, then lots of aromatic spices. We’re using two types of ground meats here - ground beef and spicy Mexican chorizo - then simmering the whole pot in beef stock and fire roasted tomatoes for an experience you absolutely crave. And don’t forget the beans! It isn’t a three bean chili without 3 types of beans! If you love beans in your chili, this is the dish for you. Let’s talk about how to make three bean chili, shall we?
Oil. For cooking Fresh Vegetables. Onion, jalapeno, garlic. Use bell peppers for milder. Meats. Ground beef, Mexican chorizo. Spices. Chili powder, cumin, cayenne, salt and pepper. Tomato Paste. Fire Roasted Tomatoes. Beef Broth. You can use vegetable broth or chicken broth. Beans. I’m using red kidney beans, black beans, and white beans (Great norther beans). Pinto beans are a great option. Hot Sauce. Toppings. Choose your favorites!
Cook the meats down until mostly cooked through, then stir in the seasonings and tomato paste. Cook for a minute or 2 to let the spices bloom, then stir in the beef broth, tomatoes, and three cans of beans, and hot sauce to taste. Simmer the pot of chili, uncovered, for at least 30 minutes to let the flavors mingle and develop, stirring occasionally. You can simmer longer if you’d like, up to 60 minutes. Boom! Done! Your 3 bean chili is ready to serve. Add all your favorite toppings. I like a bit of shredded cheese, crema or sour cream, spicy chili flakes, jalapeno slices, and fresh cilantro. But use your favorites! Great options are tortilla chips or fritos for crunch, extra hot sauce, shredded cheese, you name it! You can also freeze it for 2-3 months. Chili is great for freezing. You can dial back the heat with a milder chili powder, and by using green bell peppers instead of jalapenos. You can also look for a milder chorizo brand, and skip the hot sauce. To heat things up, use serrano peppers or hotter chilies, and your favorite ghost pepper hot sauce. Yes! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
