Three bean chili combines ground beef, Italian pork sausage, two bell peppers, tomatoes, and three kinds of beans. Beer, tomato paste, and a generous chili-powder blend create a hearty, deeply seasoned pot.
This is a slow stovetop simmer with six generous portions. The vegetables and meat cook first, and the beans remain visible in the thick tomato base rather than dissolving into a hard-boiled sauce.
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Why This Three Bean Chili Works
Beef gives the pot a familiar chili base, while Italian sausage brings extra fat and seasoning. Red and yellow peppers add sweetness beside the tomatoes. Cooking the paste and spices briefly in fresh oil distributes their flavor through the liquid, and the long gentle simmer reduces the base without requiring flour or starch.
Ingredients for Three Bean Chili
Use one pound lean ground beef and eight ounces Italian pork sausage with the casing removed. The tomatoes are one 28-ounce can of diced tomatoes plus 14 ounces of whole peeled tomatoes, both undrained. Crush the whole tomatoes as they go into the pot. Use one 15-ounce can each of black, kidney, and pinto beans, rinsed and drained. Divide the two tablespoons olive oil between the vegetables and the later spice stage. Beer is twelve fluid ounces; the same amount of broth makes a beer-free variation.
Chili Base
- 2 tablespoons olive oil, divided
- 1 large red onion, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 4 cloves garlic, chopped
- 1 pound lean ground beef
- 8 ounces Italian pork sausage, casing removed
- 1/4 cup chili powder, American spice blend
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4 ounces tomato paste
- 12 fluid ounces beer, or the same amount of beef broth
- 28 ounces canned diced tomatoes, undrained
- 14 ounces whole peeled tomatoes, undrained
- 15 ounces black beans, one 15-ounce can, drained and rinsed
- 15 ounces kidney beans, one 15-ounce can, drained and rinsed
- 15 ounces pinto beans, one 15-ounce can, drained and rinsed
Optional Toppings
- Sour cream, optional, for serving
- Cheddar, shredded, optional, for serving
- Olives, sliced, optional, for serving
- Tortilla chips, optional, for serving
As Needed
- water, as needed during simmering
How to Make Three Bean Chili
1. Soften peppers and onion. Warm one tablespoon of olive oil in a large heavy pot over medium heat. Cook the onion and both diced peppers for about five to seven minutes, stirring until softened. Add garlic for thirty seconds at the end. A large pot gives the ingredients room to move and helps the later tomato mixture simmer without splashing over the rim.
2. Cook both meats completely. Add beef and sausage, breaking them into small crumbles. Cook approximately eight to ten minutes until both meats are cooked through and the mixture reaches 160°F. Drain excess pooled fat carefully. Removing excess grease keeps the finished surface from becoming oily, but the next stage still needs its reserved tablespoon of olive oil rather than relying on an emptied pot.
3. Build the tomato base. Push the meat mixture aside slightly and add the remaining oil. Stir chili powder, cumin, and oregano through it for about thirty seconds, then cook the tomato paste for another minute. Add beer and scrape up browned bits with a wooden spoon. Pour in both tomato quantities and their juices, crush any large whole pieces, and fold in all three drained bean varieties.
4. Simmer patiently. Bring to a gentle bubble, reduce to low, and simmer for approximately two hours with the lid ajar. Stir periodically, reaching the bottom, and adjust the lid or add a splash of water if the mixture becomes too thick. The liquid should bubble quietly rather than boil vigorously. Finish with a taste for seasoning, then divide into six generous bowls and let each person choose their toppings.
Serving Three Bean Chili
Offer sour cream, shredded cheddar, sliced olives, and tortilla chips in small bowls at the table. Each topping is optional, so the base can be portioned first. A simple green salad adds freshness beside the rich meat and beans; rice is another option if you want to stretch each serving into a larger meal.
Storing Three Bean Chili
Cool leftovers in shallow containers and refrigerate within two hours at 40°F or below. Keep for three to four days, or freeze for up to three months without toppings. Thaw in the refrigerator. Reheat over medium-low heat, stirring and adding a little water or broth if needed, until the center reaches 165°F; add cold toppings after reheating. See federal cold-storage guidance for refrigerated foods.
Three Bean Chili: Tips and Variations
- Use American blended chili powder rather than pure hot chile powder.
- Drain all three bean cans before adding them.
- Keep the second tablespoon of oil for the spice-and-paste stage.
- Use broth instead of beer for a beer-free version; simmering beer does not guarantee removal of all alcohol.
Questions About Three Bean Chili
Can I use all ground beef?
Yes, replace the sausage with an additional eight ounces of beef. The sausage seasoning will be absent, so taste the finished pot.
Can I use mild sausage?
Yes, mild or hot Italian sausage works. Hot sausage increases the heat alongside the three bean chili powder.
Can I replace the beer?
Use twelve fluid ounces of beef broth. Choose low-sodium broth if you want more control over the final salt level.
Can I use a different bean mixture?
Yes, keep the total three 15-ounce cans of cooked beans. Drain and rinse them before adding.
Can I cook it in advance?
Yes, cool and refrigerate it promptly after cooking. Reheat the next day and add toppings just before serving.
Can I portion three bean chili for later?
Yes. Divide three bean chili into shallow containers and refrigerate promptly. Reheat only the portions you need until hot throughout, rather than repeatedly warming the entire pot.
More Recipe Ideas
- Best Ever Chili Recipe
- Best Texas Style Chili Recipe (No Beans)
- Easy Chili Mac Recipe
- The Best Chili Recipe
Beef and Sausage Chili with Three Beans
Ingredients
Chili Base
- 2 tablespoons olive oil divided
- 1 large red onion diced
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
- 4 cloves garlic chopped
- 1 pound lean ground beef
- 8 ounces Italian pork sausage casing removed
- 1/4 cup chili powder American spice blend
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4 ounces tomato paste
- 12 fluid ounces beer or the same amount of beef broth
- 28 ounces canned diced tomatoes undrained
- 14 ounces whole peeled tomatoes undrained
- 15 ounces black beans one 15-ounce can, drained and rinsed
- 15 ounces kidney beans one 15-ounce can, drained and rinsed
- 15 ounces pinto beans one 15-ounce can, drained and rinsed
Optional Toppings
- Sour cream optional, for serving
- Cheddar shredded, optional, for serving
- Olives sliced, optional, for serving
- Tortilla chips optional, for serving
As Needed
- water as needed during simmering
Instructions
Build Chili
- Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Cook onion and both peppers for 5–7 minutes until soft, then garlic for 30 seconds.
- Add beef and sausage and cook 8–10 minutes, breaking them up, until cooked through and 160°F. Drain excess pooled fat.
- Add the remaining 1 tablespoon olive oil and stir in chili powder, cumin, and oregano for 30 seconds over medium heat. Stir in tomato paste and cook 1 minute.
- Pour in beer and scrape up browned bits. Add 28 ounces diced tomatoes and 14 ounces whole peeled tomatoes with their juices, crush the whole pieces, and stir in all three drained beans.
Simmer
- Bring to a gentle bubble, reduce to low, and simmer with the lid ajar for about 2 hours until thick. Stir occasionally and add water as needed if the base begins to dry.
- Taste for seasoning, divide into 6 generous portions, and serve with optional sour cream, cheddar, olives, and tortilla chips.
Notes
- Refrigerate in shallow containers within 2 hours and use within 3–4 days.
- Freeze without toppings for up to 3 months and thaw in the refrigerator.
- Reheat leftovers to 165°F before adding toppings.
