Hearty and delicious, this three bean chili is the ultimate comfort food with layers of flavor in every bite. Packed with ground beef, a mix of beans, chiles, and tomatoes, it’s an ideal family meal that’s simple to make and feeds a crowd.
✔️ Quick Recipe Overview
Why Make This Chili: Three types of beans—black beans, chili beans, and kidney beans—combine with ground beef and seasoned tomatoes for a rich, filling chili.
Time: About 1 hour 30 minutes total
Equipment: Large pot, spatula, large spoon
Not all three bean chilis are vegetarian; this version is built around meat for extra heartiness. The chili simmers slowly to develop deep flavor and a thick, satisfying texture. Classic spices like chili powder and cumin provide warmth and earthiness, while a few unexpected whole spices—cinnamon stick and whole cloves—add subtle depth that pairs beautifully with the tomatoes and beans.
Chili is flexible: swap beans, change the heat, or try different proteins. This recipe uses canned ingredients for convenience but still delivers complex flavor thanks to layered seasoning and a low-and-slow simmer. It’s great for game day, potlucks, meal prep, or a cozy family dinner.
ℹ️ Why This Recipe Works
1. Ideal for tailgates, gatherings, or as a topping for hot dogs.
2. Classic, crowd-pleasing chili that improves after a day in the fridge.
3. Great for meal prep and freezer-friendly.
🛒 Ingredients You’ll Need
This chili uses three types of beans: chili beans (kept undrained for their sauce), black beans (smooth texture), and light & dark red kidney beans (more bite). Rinse and drain the black and kidney beans before adding them. The tomato base combines tomato sauce with a can of fire-roasted tomatoes (these often include diced jalapeño or Anaheim for mild heat).
Key flavor boosters are Worcestershire sauce and a packet of ranch seasoning for added savory depth. Instead of cocoa or vinegar, this recipe uses a cinnamon stick and whole cloves to introduce warm, rounded notes that complement the chili spices.
Important Note: Chili powder differs between regions. In the U.S. it’s typically a mild blend of ground dried chiles, paprika, cumin, and other spices; in some European markets “chili powder” can be pure hot chile powder and much spicier. Use the milder U.S.-style chili powder for this recipe unless you intend extra heat.
📋 Step-By-Step Recipe Instructions
Layering ingredients and simmering between additions builds a rich, balanced chili.
1. In a large skillet, brown 2 lbs ground beef with 1 finely chopped onion, 3 cloves garlic (finely chopped), 1/4 tsp salt, and 1/4 tsp ground pepper until no pink remains, about 8–10 minutes. Drain excess fat and transfer the beef to a large pot.
2. Add one 14.5 oz can of fire-roasted tomatoes to the pot and simmer 5 minutes to concentrate sweetness and meld flavors.
3. Stir in 2 tablespoons Worcestershire sauce and 2 tablespoons chili powder. Mix thoroughly.
4. Add two 15 oz cans of chili beans (undrained), stir, and simmer 5 minutes.
5. Drain and rinse the remaining beans: two 15.5 oz cans black beans (drained and rinsed), one 15 oz can dark red kidney beans (drained and rinsed), and one 16 oz can light red kidney beans (drained and rinsed). Add them to the pot.
6. Pour in one 24 oz can of tomato sauce, add 1 teaspoon ground cumin and one packet of Hidden Valley Ranch mix. Stir to combine.
7. Add 1 cinnamon stick and 4 whole cloves. Stir, bring the mixture to a gentle rolling boil, then reduce heat and simmer uncovered on medium-low for 1 hour. The chili will begin to thicken after about 30 minutes.
8. When finished, remove and discard the cinnamon stick and any whole cloves you find. Serve hot with your favorite toppings—shredded cheese, sour cream, chopped onions, tortilla chips, or fresh peppers.
Storage
Store leftovers in a sealed container in the refrigerator for 4–5 days. Flavors deepen after resting, so the chili often tastes even better the next day. For longer storage, cool completely and freeze in airtight containers or freezer bags for 3–4 months. Thaw in the refrigerator before reheating on the stove over medium heat or in the microwave.
🙋 Frequently Asked Questions
Typical choices include pinto, chili beans in mild sauce, black beans, and kidney beans. Most canned beans work well—pick your favorites for texture and flavor variety.
Yes. Cool completely, pack into freezer-safe containers or bags, and freeze flat for 3–4 months. Thaw in the fridge, then reheat on the stove or in the microwave.
💭 Expert Tips
- For richer flavor, use higher-fat ground beef (80/20 or 75/25). Leaving some fat adds extra mouthfeel and taste.
- If you prefer, substitute ground turkey, chicken, or stew meat—adjust cooking times as needed.
- Make it spicier with red pepper flakes or cayenne.
- Whole cloves may soften and sometimes remain; remove any you find before serving to avoid an intense bite.
- Serve with shredded cheese, tortilla chips, sour cream, chopped onions, or fresh peppers. Try it over rice, spaghetti, or crumbled cornbread.
- For scratch-made beans and fresh tomato sauce, cook dry beans and simmer fresh tomatoes to build a from-scratch version.
👩🍳 More Soups and Stews To Try
If you like this chili, consider trying other comforting bowls like white chicken chili, hearty beef and vegetable soup, or an Irish-style stew. These make great seasonal meals and are excellent for batch cooking.
How To Make Three Bean Chili
Hearty and delicious, this three bean chili is the ultimate comfort food with layers of flavor in every bite. Full of ground beef, a variety of beans, chiles, and tomatoes—perfect for family meals.
Equipment
- Large pot
Ingredients
- 2 lbs ground beef
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 cloves garlic, finely chopped
- 1 (14.5 oz) can fire-roasted tomatoes
- 2 tbsp chili powder
- 2 tbsp Worcestershire sauce
- 1 onion, finely chopped
- 2 (15 oz) cans chili beans, undrained
- 2 (15.5 oz) cans black beans, drained and rinsed
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (16 oz) can light red kidney beans, drained and rinsed
- 1 (24 oz) can tomato sauce
- 1 tsp ground cumin
- 1 packet Hidden Valley Ranch mix
- 4 whole cloves
- 1 cinnamon stick
Instructions
- In a large skillet, brown the ground beef with the chopped onion, garlic, salt, and pepper for about 8–10 minutes. Drain the fat and pour into a large pot.
- Add the fire-roasted tomatoes to the pot and simmer 5 minutes.
- Stir in Worcestershire sauce and chili powder.
- Add the undrained chili beans, stir, and simmer 5 minutes.
- Drain and rinse the black and kidney beans, then add to the pot.
- Pour in the tomato sauce, add cumin and the ranch seasoning packet. Stir to combine.
- Add the cinnamon stick and cloves. Bring to a slow rolling boil, then reduce heat and simmer uncovered on medium-low for 1 hour.
- Remove the cinnamon stick and any whole cloves before serving. Top with desired garnishes.
Notes
- This recipe freezes well for 3–4 months; thaw in the fridge and reheat on the stove or in the microwave.
- Use higher-fat beef for more flavor, or don’t drain the beef for extra richness.
- Substitute turkey, chicken, or stew meat if preferred.
- Add red pepper flakes or cayenne for more heat.
Nutrition
Calories: 361 | Carbohydrates: 39 g | Protein: 35 g | Fat: 14 g
Update Notes: This post was originally published in January 2018 and updated with revised instructions, photos, and tips in September 2022.