Three Bean Chili Recipe

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Three Bean Chili

Gary G


Here is my scaled down chili recipe. Not too spicy, it has just the right kick. After making several experimental batches, this one turned out best.

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30 Min


3 Hr


Stove Top


1-1/2 lb
ground chuck
1 medium
onion, diced
1 small
green pepper, diced
4 stick
celery ribs, sliced
4 oz
green chiles, mild, chopped
1 can(s)
tomatoes, 14oz canned diced
1 can(s)
kidney beans, canned with liquid
1 can(s)
pinto beans, canned with liquid
1 can(s)
black beans, canned with liquid
1 c
water or v-8 juice (original or hot and spicy)
1 can(s)
tomato sauce, canned 14 ounces
1 1/2 Tbsp
chili powder
1/2 tsp
chili powder
1 Tbsp
1/2 Tbsp
black pepper
1/2 Tbsp
granulated garlic
1/4 tsp
seasoning salt
1 medium
jalapenos, fresh, rinsed and left whole

Directions Step-By-Step

Brown and drain meat, add only liquid from beans. reserve beans for later.
Add remaining ingredients (except beans).
"float" jalapeno on top for a touch of heat, and added flavor. be careful not to break jalapenos during cooking and stirring, as this will cause more heat. For a bolder version, add 1/2 to a whole finely diced jalapeno.
Cook on high for 20 minutes, stirring often, then reduce to simmer for 2 hours while stirring occasionally to prevent sticking/burning
After 2 hours of simmering and stirring, stir in all the beans, if too thick, add small amounts of water (or v-8), and simmer another 15-20 minutes,
Serve with any of the following;
shredded cheese, finely diced onion, dollop of sour cream, crackers, tabasco

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American