There are two ingredients that make this easy beef and three-bean chili recipe from killer to kick-ass: beer and enchilada sauce. Taste it and discover for yourself.
Eating a big bowl of chili is one of those wintery rituals that fills the soul. Add a wedge of cornbread for dipping and things only get better. Chili is one of those dishes that is ultimately flexible. Turkey and corn give this Deer Valley Turkey Chili a Southwest feel whereas Chicken and White Bean Chili with Butternut Squash has a lighter feel.
I first made this beef and three-bean chili recipe before some of my readers were even born. Ground beef and beans are the beautiful body of the stew, but two unusual chili ingredients, enchilada sauce, and beer are what give this rich and hearty chili a totally kick-ass flavor. Serve this with my favorite cornbread, for the ultimate cozy, cool-weather meal.
What’s in This Three Bean Chili?
You need very few ingredients to achieve that — ahem — killer beefy chili flavor. There are two not-so-secret ingredients that take this chili recipe from killer to kick-ass: beer and enchilada sauce.
Here’s what you’ll need for this meat and bean chili recipe:
- Vegetable oil
- Butter
- Bell peppers
- Onions
- Garlic
- Herbs and spices (chili powder, cumin, coriander, cinnamon)
- Ground beef (you could easily sub ground turkey if you wanted)
- Beans (I like a mix of chili, pinto, and kidney, but you could use black beans as well)
- Enchilada sauce
- Beer (I like a lager)
- Jalapeños (for topping), though green onions or fresh cilantro would be yummy as well
How to Make Three Bean and Beef Chili
The beauty of any homemade chili recipe is that it’s almost always a dump-and-cook kind of meal.
For maximum chili flavor, add the spices to the vegetables as they cook, rather than simply adding the spices to the sauce. Cook the garlic, onion, and bell peppers in a large Dutch oven until soft then add the spices. This method infuses the vegetables with aromatics and deepens the earthy sauce.
Add the ground beef to the veggies and cook until the meat is browned. I use ground sirloin for my beef. A suitable chuck or even ground round will do. Or, try 1 pound of pork sausage with 1 pound of ground beef.
Add the remaining ingredients and let the mixture simmer, covered, for at least an hour.
Remove the lid and simmer for another hour before serving.
Serve as is or add some chili toppings. Add a dollop of sour cream, diced onion, sliced jalapeño, and a sprinkle of sharp cheddar cheese. Corn chips add a great crunch, too.
What are the Best Beans for Chili?
I use a rainbow of three different canned beans in this recipe: dark red kidney beans, lighter pinto beans, and chili beans, which are beans cooked in a mild sauce. I use canned beans because it’s quick and easy and nobody has ever complained that I did.
Is There a Beer Substitute I Can Use?
The alcohol in the beer completely cooks out of the chili while it simmers on the stove. If you don’t want to use alcohol, substitute beef or chicken broth. The flavor won’t be quite as rich, but your beef chili will still be killer.
Can I Freeze Chili?
Yes, chili freezes incredibly well. Let it cool to room temperature then ladle it into freezer bags or freezer-safe containers. The chili can be popped into the fridge overnight to thaw or reheated from frozen on the stove.
More Homemade Chili Recipes You’ll Like
- Slow Cooker Healthy Turkey and Sweet Potato Chili with Quinoa
- Slow Cooker Chicken Fajita Chili
- Easy White Bean Chicken Chili with Butternut Squash
- White Bean and Pumpkin Pork Chili
- CrockPot Pork Green Chili
- 20 Chili Recipes to Cozy Up To
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Killer Beef and Three Bean Chili
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 green bell peppers , cored, seeded and chopped
- 2 medium onions , peeled and chopped
- 4 garlic cloves , minced
- ¼ cup New Mexico chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 2 pounds ground sirloin beef
- 1 15- ounce can kidney beans
- 1 15- ounce can pinto beans
- 1 15- ounce can chili beans
- 1 15- ounce can enchilada sauce
- 1 12- ounce bottle of beer , (I used a lager)
- Kosher salt to taste
- Sliced jalapeños , for topping
Instructions
- Melt the butter with the vegetable oil in a large stock pot over medium high heat. Cook the bell peppers, onions and garlic for about 5 minutes.
- Sprinkle the chili powder, cumin, coriander and cinnamon over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.
- Add the ground sirloin to the vegetables and break up with a wooden spoon or spatula. Cook until beef is browned and cooked through, about 5-7 minutes.
- Add the beans, enchilada sauce and bottle of beer and season with kosher salt. Bring to a boil, then reduce to simmer cover with a lid and cook for 1 hour, stirring occasionally.
- Remove the cover, stir and cook for 1 more hour. Add ¼ to ½ cup water if the chili gets too thick, stir and simmer.
- Serve with sliced jalapeño, sour cream and cheddar cheese if desired.
Nutrition
More Easy Soup Recipes to Make This Winter
- Broccoli Cheese and Potato Soup
- Chicken Tortilla Soup
- The Best Cheeseburger Soup
- Slow Cooker Tortellini Soup with Sausage and Kale
- Creamy Chicken and Wild Rice Soup
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Dusti Kocher says
Yes I do believe the enchilada sauce added a great taste to it. I will be making my beef & 3 bean chili like this from now on
Heidi says
So glad you enjoyed it Dusti—and glad you agree on the enchilada sauce :)
Kaushal says
I had tried this recipe, but I had used only rajma and lots of vegetables and sauce. I must say this dish is good for health.
Sabrina says
this was great, loved the enchilada sauce as the “red” component instead of tomatoes, much less acidic and better!
Linda says
I made this for a football chili cook-off on my singles Meetup group. I have never made chili before so this was a new adventure for me and I made it the night prior. I did not drain the canned beans and did not need to add any water after simmering. New Mexico Chili Powder was nowhere to be found, but a quick internet search revealed that Ancho Chile Powder was a good substitute. However, the few stores in my area that carried it were completely out of stock! I ordered from online but there was a shipping delay and it did not arrive in time. I substituted with 1 TBSP of Chipotle Chile Powder and at the last minute I found ONE LAST bottle of Ancho Chile Powder at an upscale grocery store and added 2 TBSP of it to the chili about two hours before serving. I thought the chili turned out GREAT! There were six chili entries and I genuinely thought mine was the best but it tied for second place behind a white chicken chili, and tied with a good but milder chili. This is definitely a spicy chili and I did not include the jalapenos with serving. I used a Guinness beer and several people noticed *something different* in the ingredients, which was the cinnamon. In future I will purchase a 16 oz bottle of Ancho Chile Powder on Amazon since that stuff is so hard to find locally and is much more expensive when purchased in a small bottle.
om jai jagdish hare says
Looks delicious!
Gn Images says
Made these and they are delicious!
Jay says
What I can substitute beer with? We don’t drink beer so don’t buy it or know the first thing about it! Thanks :)
heidi says
You could use chicken or beef stock in place of the beer.
Ana says
Made this recipe the other night and we love it! It’s so good! Thanks for sharing!
Laura (Tutti Dolci) says
I don’t care what you call this chili, it looks pretty darn incredible to me!
Shinee says
And you typed kick-ass 4 times! Haha no offense taken though. Love the chili by the way. Adding this to my next week’s menu.
Cookin Canuck says
Kick-ass or killer…either way, I’ll take a bowl, please. Dang, that looks amazing!
kelley says
killler….kick ass….doesn’t matter, this looks damn good! I love chili in any form too! Pass the Fritos.
Robyn Stone | Add a Pinch says
How funny! Regardless of how you say it, this chili looks awesome!
Kelly says
We have a blizzard coming our way. This chili will see us through. Thanks for another kick-ass recipe! Pinning now.
Marissa | Pinch and Swirl says
Looks kick-ass to me. I’ve been craving chili and this looks perfect! Just don’t judge me if I smother it in cheddar. ;)
Nicole ~ Cooking for Keeps says
Ha! I sometimes feel the need to swear on the blog, but restrain myself out of fear that my grandparent’s or in-laws will think badly of me…so I refrain. I think this totally warrants the description of kick-ass, because it does indeed look (and sound!) kick-ass! :)
Becca says
Luv ya, but… People who know beans about chili, know that beans do not belong in chili. It’s a Texas thing.
Katie (Veggie and the Beast) says
Thanks so much for including my white bean chili!
Sandy @ ReluctantEntertainer says
HA. Your mama. Cute. Love this recipe … love the peppers on top!
Angela @ Eat Spin Run Repeat says
Oh wow, ALL of these sound kick ass… ahem… killer! I love a good chili, especially right now when it’s so snowy and cold outside. Bookmarking some of these for the weekend!
Patti says
Oh Heidi, mama tries her best. The chili sounds delicious, or killer.
Denise | TLT says
Haha! That comment from your mom is hilarious. Definitely a kick-ass recipe that I’m bookmarking at this very moment. Can’t wait to try it myself. Hope you’re doing great and recovering well. xoxo
Tom ~ Raise Your Garden says
Well, my wife usually does the cooking, but I promised I’d try to make chili for the Super Bowl. This recipe looks like a great place to start. Thanks!