Yes to Yolks

a food journal

  • Home
  • Recipes
  • About
  • Work with Me
  • Privacy Policies

Beef & Three-Bean Chili

September 29, 2014 by Molly 2 Comments

Jump to Recipe·Print Recipe

I wrote this post last week…prior to knowing that we would be blessed with our first baby a whole week and a half early on Saturday morning. We welcomed our son, Kieran James, into the world just two days ago and I already forget how I existed before him. We are all home and happy and healthy. Forgive my scattered thoughts and sporadic posting during these next few weeks. I don’t want this little blog to fall by the wayside, but there are many new priorities coming to light now. So, just bear with me! In the meantime, enjoy this post/recipe. It may be the most coherent thing I share for quite some time! 

I am sharing one of the most unromantic foods on Earth with you today. Why does that matter, you ask?

Well, today is our wedding anniversary. Womp womp. If I was better organized, I’m sure I would have planned something super sweet and more appropriate for such an occasion, but c’est la vie! I know my hubs doesn’t mind. He gets plenty spoiled with my cooking all the other days of the year. Love you, hun.

Chili is one of those things that I think MOST people are on board with. It’s hearty, comforting, and flavor packed…plus it often gets associated with football and fall and fun. You really can’t go wrong with chili.

This version is my standard go-to chili recipe. It’s a fairly customary beef and bean chili: tons of veggies, tomatoes, spices, and beans all mixed together in a slow-simmering beef base. I threw in some of the end-of-summer corn I had on hand when I made this batch, and it totally took it over the top. Fresh corn is always best, but I normally would just add frozen if I was making this in the late fall/winter months. It adds that perfect little bite of sweetness here and there. Love it.

I think part of the reason so many people can get behind chili is the toppings. I mean, eating a bowl of chili is really just an excuse to pile on fun things like cheese, sour cream, creamy avocado, and even tortilla chips. Am I right? I think I might be. The actual chili gets lost in the toppings excitement sometimes. This chili, however, stands up to that excitement and acts as the hearty, spicy backbone for the whole shebang.

It is good stuff. I mean, I rarely stray from this recipe. There’s no reason to! It comes out perfectly every time.

It’s great for serving at a large party, or a fun tailgate, or even to your special someone for a romantic “happy anniversary” dinner…OK, maybe not that last one (right, hun?). I mean, really, there’s nothing romantic about beans. I love them, but c’mon. Most unromantic food ever.

But you get the idea…

This chili rocks. Go make some.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef & Three-Bean Chili


  • Author: Molly
  • Total Time: 3 hours 10 minutes
  • Yield: 8–10 Servings 1x
Print Recipe
Pin Recipe

Description

This Beef & Three-Bean Chili is everything you love about traditional chili. Warm spices, hearty flavors, beef, and three kinds of beans — it’s classic and wonderful! I love to load my chili up with all the toppings, too! This recipe makes a lot – which makes great for tailgates or parties!


Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1 lb lean ground beef
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 1 red bell pepper, diced
  • 4 stalks of celery, diced
  • 4 garlic cloves, minced
  • 2 (28-oz) cans diced tomatoes
  • 1 (28-oz) can crushed tomatoes
  • 4 cups low-sodium beef stock
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons crushed red pepper flakes
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can kidney beans, drained and rinsed
  • 2 cups of fresh or frozen corn (I used fresh – about 4 ears)
  • Salt and pepper, to taste

 

Optional Garnishes:

  • Shredded cheddar cheese
  • Sour cream or plain Greek yogurt
  • Chopped scallions
  • Diced avocado
  • Lime wedges
  • Tortilla chips

Instructions

  1. Heat one tablespoon of the oil in a large pot and add the ground beef. Cook, stirring frequently, until the beef is browned and mostly cooked through. Using a slotted spoon, remove the beef from the pot and pour off the drippings.
  2. Return the pot to the heat and add another tablespoon of oil. Add the onion, carrots, bell pepper, and celery and cook, stirring frequently, for about 8 minutes.
  3. Add the garlic and spices and stir to combine. Cook for 1 minute.
  4. Add the tomatoes and stock and stir to combine.
  5. Return the beef to the pot. Season with salt and pepper, partially cover the pot, and allow the chili to simmer over low heat for 3 hours, occasionally stirring.
  6. Add the beans to the pot. Partially cover and simmer for another hour.
  7. At this point, add the corn and check for seasonings (I find that chili is one of those “taste as you go” things. You may find that adjusting the spices and salt levels will be necessary throughout the cooking process). Simmer for another 10 minutes.
  8. Serve the chili garnished with desired toppings.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: chili

Keywords: beef and bean chili, beef and three-bean chili, traditional beef and bean chili, football chili recipes

Did you make this recipe?

Tag @yestoyolks on Instagram and hashtag it #yestoyolks

Related

Filed Under: Beef, Entrée, Healthy, Meat, Recipes, Soups & Stews Tagged With: beans, beef, beef chili, chili, corn, fall recipes, football food, healthy, soups, vegetables

« {Skinny} Herbed Pasta Alfredo with Chicken & Broccoli
Baked Pumpkin Donuts with Coffee Cake Streusel & Maple Glaze »

Comments

  1. CakePants says

    October 1, 2014 at 4:31 pm

    Ahh, congratulations, how exciting!! I love the names you picked out for your son 🙂 Oh, and the chili looks delicious – perfect for chilly fall nights…

    Reply

Trackbacks

  1. Vegetarian Roasted Poblano White Chili says:
    October 11, 2018 at 7:01 am

    […] love making vegetarian spins on classic dishes. Don’t get me wrong, this beef and three bean chili still reigns supreme in my house (it is a classic, no-frills beef chili recipe. It’s so good […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi there. I’m Molly. Welcome to my little space devoted to all things FOOD! More about me...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Green Goddess Chopped Salad with Crispy Lentils
  • Bolognese Stuffed Peppers
  • Cookies & Cream Rice Krispie Treats
  • Buffalo Chicken Ranch Cheese Fries
  • One-Pan Cheesy Broccoli Gnocchi Bake
  • Easy Skillet Pizza with Brussels & Bacon

Archives

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • RSS - Posts
  • RSS - Comments

Connect

Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter
Copyright © 2023 Yes to Yolks