Classic Beef and Three-Bean Chili

Ingredients

• 2.5 lbs ground beef (85/15)
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 large yellow onion, diced
• 2 jalapeños, seeded and finely diced
• 2 green bell peppers, diced
• 5 cloves garlic, minced
• 2.5 cups beef broth
• 1 (12 oz) bottle or can of beer (amber ale or lager works well)
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 tsp kosher salt

Brown the Beef and Sauté the Vegetables

In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat. As it browns, add the chili powder and cumin, stirring to coat the meat. Continue to cook, breaking the beef into smaller pieces, until it is browned all over.

Add the diced onion, jalapeños, and bell peppers to the pot. Cook for 7-10 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and tomato paste and cook for another minute until fragrant. Do not drain the fat.

Simmer the Chili

Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom. Stir in the beef broth, diced tomatoes (with their juices), kidney beans, pinto beans, black beans, brown sugar, and kosher salt.

Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer, uncovered, for at least 1 hour, stirring occasionally. For a thicker, more flavorful chili, continue to simmer for up to 1.5 to 2 hours.

Classic Beef and Three-Bean Chili

Blooming the spices in the beef fat while it browns is what separates good chili from great – the fat carries those toasted flavors through the whole pot. Beer for deglazing isn’t just for show; it adds this malty backbone that plain broth can’t touch.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Ingredients

• 2.5 lbs ground beef 85/15
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 large yellow onion diced
• 2 jalapeños seeded and finely diced
• 2 green bell peppers diced
• 5 cloves garlic minced
• 2.5 cups beef broth
• 1 bottle or can of beer (amber ale or lager works well) 12 oz
• 1 can diced tomatoes 28 oz
• 1 can kidney beans 16 oz, drained and rinsed
• 1 can pinto beans 15 oz, drained and rinsed
• 1 can black beans 15 oz, drained and rinsed
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 tsp kosher salt

Instructions

• Brown ground beef with chili powder and cumin over medium-high heat, breaking into smaller pieces.
• Add onion, jalapeños, and bell peppers; cook 7-10 minutes until softened.
• Add garlic and tomato paste; cook 1 minute until fragrant.
• Pour in beer, scraping bottom of pot to deglaze.
• Add beef broth, tomatoes, all beans, brown sugar, and salt.
• Bring to boil, reduce heat to low.
• Simmer uncovered 1-2 hours, stirring occasionally, until desired thickness.

Notes

For best flavor, simmer closer to 2 hours.