ChiliAmericanEasy

Beef Chili with Three Types of Beans

Name: Beef Chili with Three Types of Beans
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs (910 g) ground beef (85/15 or 90/10); 2 medium (400 g) yellow onions, diced (about ½ inch / 1.3 cm pieces); 6 cloves (30 g) garlic cloves, minced; 2 cans (15 oz each) (850 ml) tomato sauce (canned, unsweetened); 2 cups (480 ml) beef broth or stock; 1½ cans (15 oz each) (660 g) red kidney beans (canned), drained and rinsed; 1½ cans (15 oz each) (660 g) black beans (canned), drained and rinsed; 1½ cans (15 oz each) (660 g) pinto beans (canned), drained and rinsed; 3 tbsp (27 g) chili powder; 2 tsp (4 g) ground cumin; 1 tbsp (6 g) unsweetened cocoa powder; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper (freshly ground); 2 tbsp (30 ml) olive oil

From the MyKitchenBank Kitchen

A hearty, warming beef chili loaded with three varieties of beans, built on a foundation of caramelized onions, garlic, and tomato sauce spiked with chili powder, cumin, and a touch of cocoa. This is a straightforward stovetop chili that develops rich flavor as it simmers—no fancy techniques, just honest cooking.

Prep: 15 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 10 min
Makes: About 10 cups (2.4 liters); serves 6 as a main course

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Ingredients

6 servings

2 lbs (910 g) ground beef (85/15 or 90/10)
2 medium (400 g) yellow onions, diced (about ½ inch / 1.3 cm pieces)
6 cloves (30 g) garlic cloves, minced
2 cans (15 oz each) (850 ml) tomato sauce (canned, unsweetened)
2 cups (480 ml) beef broth or stock
1½ cans (15 oz each) (660 g) red kidney beans (canned), drained and rinsed
1½ cans (15 oz each) (660 g) black beans (canned), drained and rinsed
1½ cans (15 oz each) (660 g) pinto beans (canned), drained and rinsed
3 tbsp (27 g) chili powder
2 tsp (4 g) ground cumin
1 tbsp (6 g) unsweetened cocoa powder
1½ tsp (9 g) kosher salt
½ tsp (1 g) black pepper (freshly ground)
2 tbsp (30 ml) olive oil

Equipment (4)

Large heavy-bottomed pot or Dutch oven (5–6 quart / 5–6 liter capacity)
Wooden spoon or heat-safe spatula
Can opener
Colander or fine-mesh strainer

Steps

Before you start

Read through the ingredient list and have all spices measured out—chili benefits from efficient layering of flavors
Drain and rinse all canned beans before adding
If using fresh onions and garlic, prep them all at once to move smoothly through cooking

1
Brown the beef
- Heat olive oil in a large 5–6 quart (5–6 liter) pot or Dutch oven over medium-high heat.
- When the oil shimmers, add the ground beef and break it apart with a wooden spoon as it cooks, stirring occasionally.
- Cook for 6–8 minutes, until the beef is no longer pink and has begun to brown in spots.
- Drain off excess fat if needed, leaving about 1–2 tablespoons in the pot.
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Ready when: Beef is no longer pink and shows light browning; internal temperature reaches 160°F (71°C)
Tip: Don't crowd the pot or stir constantly—let the meat sit for 1–2 minutes between stirs so it develops color instead of steaming.
2
Build the base
- Reduce heat to medium.
- Add the diced onions to the pot and stir well, scraping up any browned bits from the bottom.
- Cook for 5–6 minutes, stirring occasionally, until the onions are soft and turning golden.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onions are soft and golden; garlic is fragrant
Tip: This is not the time to rush—letting the onions caramelize gently creates the flavor foundation for the chili.
3
Add spices
- Sprinkle the chili powder, ground cumin, cocoa powder, salt, and black pepper evenly over the beef and onion mixture.
- Stir vigorously for about 1 minute, coating everything and toasting the spices slightly.
- You should smell the chili powder and cumin deepen as they warm in the pan.
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Ready when: Spices are evenly distributed and fragrant
Tip: Don't let the spices sit dry in the pan or they'll scorch—stir immediately and continuously for this step.
4
Add liquid and beans
- Pour in the tomato sauce and beef broth, stirring to combine and dissolving any spice clumps.
- Add all three types of beans (drained and rinsed kidney beans, black beans, and pinto beans).
- Stir until everything is well mixed and the liquid evenly distributes.
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Ready when: All ingredients are combined and no spice clumps remain
Tip: Rinsing the canned beans removes excess sodium and starch, preventing the chili from becoming gummy.
5
Simmer the chili
- Increase heat to medium-high just until the chili reaches a gentle boil—you'll see large bubbles breaking the surface.
- Then reduce heat to medium-low and simmer uncovered for 30–35 minutes, stirring occasionally (every 8–10 minutes).
- The chili should bubble gently at the edges; if it's simmering too vigorously, lower the heat slightly.
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Ready when: Chili has thickened slightly and flavors have deepened; liquid should coat a spoon but not be soupy
Tip: Resist the urge to cover the pot—you want some liquid to evaporate so the chili becomes less watery and flavors concentrate.
6
Taste and adjust
- Remove the pot from heat and let the chili rest for 5 minutes.
- Taste a spoonful and assess seasoning.
- Add more salt, black pepper, chili powder, or cumin as needed, stirring well and tasting again after each adjustment.
- Remember that the chili will taste more developed and less spicy after sitting for a few minutes.
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Ready when: Seasoning is balanced to your taste
Tip: Always taste after the pot is off heat and the chili has rested slightly—spices are less sharp when the food is cooling.

Good to know

Tips

For a spicier chili, add ½ to 1 teaspoon of cayenne pepper or a pinch of red pepper flakes during the spice step.
Serve with classic toppings: shredded sharp cheddar cheese, diced onion, sour cream, jalapeño slices, cilantro, or cornbread on the side.
The cocoa powder may seem unusual, but it adds depth and balances the acidity of the tomato without making the chili taste sweet—don't skip it.
Make this chili in a slow cooker: brown the beef, onions, and garlic on the stovetop, then transfer everything to a 4–5 quart (4–5 liter) slow cooker with all remaining ingredients. Cook on low for 6–8 hours or on high for 3–4 hours.

Make ahead

Prepare the chili up to 2 days ahead. Cool to room temperature, then store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of beef broth or water if the chili has thickened too much.

Storage & reheating

Room temperature: not recommended (cool to room temp for no more than 1–2 hours, then refrigerate). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of liquid.

Substitutions

ground beef (85/15 or 90/10) → Ground turkey or ground bison. Use the same amount; turkey will yield a leaner chili, while bison adds slightly deeper flavor. Both cook at the same rate as beef.
red kidney beans (canned) → Great Northern beans or additional black beans. Maintains the hearty texture and bean-to-liquid ratio. Great Northern beans are milder and creamier.
tomato sauce (canned, unsweetened) → One 28 oz (800 ml) can crushed tomatoes plus one 6 oz (170 ml) can tomato paste. Provides more texture and a deeper tomato flavor. Stir the tomato paste in during the spice step to avoid lumps.
beef broth or stock → Chicken broth or vegetable broth. Use the same amount. Chicken broth is lighter but will work; vegetable broth is good for a vegetarian version if you use plant-based ground meat.