This 3 Meat 3 Bean Chili is hearty, flavorful, and perfect for kicking off football season. After testing many recipes, this slow-cooker version stands out as the best—rich, meaty, and packed with spices.
What makes this chili so flavorful?
- Fresh vegetables: red bell pepper, onion, jalapeños, serranos, and plenty of garlic.
- Three beans: pinto, kidney, and black beans for texture and body.
- Three meats: cubed chuck steak, ground beef, and ground Italian sausage for depth and richness.
- Generous spices: chili powder, cumin, smoked paprika, oregano, cayenne, and black pepper.
How to Make the Best Slow-Cooker Chili
- Combine the finely chopped red bell pepper, chopped yellow onion, minced jalapeños, minced serranos, and minced garlic in a large bowl; set aside.
- Heat a large skillet over medium-high heat. Brown the ground beef and ground Italian sausage together for about 5 minutes, breaking them up as they cook. Transfer to the slow-cooker.
- In the same skillet, brown the cubed chuck steak for about 5 minutes until seared. Add the steak to the slow-cooker.
- Add 2 tablespoons of olive oil to the pan and sauté the vegetable mixture until the onions are translucent, about 4–5 minutes. Add the vegetables to the slow-cooker.
- Stir in the remaining ingredients: beer (or substitute chicken or vegetable broth), chicken broth, tomato paste, tomato sauce, diced tomatoes, rinsed beans, and all the spices. Finish by stirring in masa harina or cornmeal to slightly thicken the chili. Close the lid.
- Cook on High for 3–4 hours or on Low for 6–8 hours, until the steak is tender and flavors have melded.
- Stir well before serving and garnish with shredded cheddar cheese and sliced green onions, if desired.
How to Serve
This chili is versatile. We use it to top chili-cheese hot dogs, burgers, fries, nachos, and burritos, or simply serve it in a bowl with toppings. For a lower-carb option, serve in a bowl topped with green onions and shredded cheese alongside a salad. If carbs aren’t a concern, serve with a buttery skillet cornbread to balance the chili’s spice.
Keto or Vegan Options
Keto: Omit the beans and add about 2 extra pounds of meat to keep the chili hearty while lowering carbs.
Vegan: Replace chicken broth with vegetable broth, omit the meats, and increase the three beans (pinto, kidney, black) to make a filling plant-based chili.
Cooking Methods
This chili works well with several methods, though the slow-cooker is the easiest because you can assemble it and leave it to simmer:
- Slow-cooker: Low 6–8 hours or High 3–4 hours.
- Stovetop: Bring to a simmer and cook on medium-low for about 2 hours, stirring occasionally.
- Oven: Preheat to 250°F, put the chili in a large covered Dutch oven, and bake 2–3 hours, stirring occasionally.
Storage
This recipe yields a generous batch. Store leftovers safely:
- Refrigerator: Keep in sealed containers for 3–4 days.
- Freezer: Freeze portions in jars or freezer bags. Thaw in the refrigerator (about 1–2 days) before reheating on the stove or in the microwave.
Give this slow-cooker chili a try and enjoy—perfect for game day, family dinners, or meal prep!
Enjoy! 🙂
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The Best Slow-Cooker Chili {3 Meat 3 Bean Chili}
Ingredients
- 1 pound chuck steak, cubed (about ½” pieces)
- 1 pound ground beef (85% lean recommended)
- 1 pound ground Italian sausage (or hot Italian sausage for more heat)
- 2 tablespoons olive oil
- 1 red bell pepper, finely chopped
- 1 large yellow onion, finely chopped
- 2 jalapeño peppers, minced (adjust to taste)
- 2 serrano peppers, minced
- 6 cloves garlic, minced
- 1 (12 oz.) bottle lager beer (Modelo Negra suggested) or broth
- ½ cup chicken broth
- 1 (6 oz.) can tomato paste
- 1 (8 oz.) can tomato sauce
- 1 (14.5 oz.) can diced tomatoes (fire-roasted optional)
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 (15 oz.) can pinto beans, rinsed and drained
- 4 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons masa harina (or cornmeal)
- Optional garnish: shredded cheddar cheese, sliced green onions
Instructions
- Combine bell pepper, onion, jalapeños, serranos, and garlic in a large bowl.
- Heat a large skillet over medium-high heat and brown the ground beef and Italian sausage for about 5 minutes. Transfer to the slow-cooker.
- Brown the cubed chuck steak in the skillet for about 5 minutes, then add to the slow-cooker.
- Add 2 tablespoons olive oil to the skillet and sauté the vegetable mixture until onions are translucent, about 4–5 minutes. Add to the slow-cooker.
- Add beer (or broth), chicken broth, tomato paste, tomato sauce, diced tomatoes, beans, and all spices to the slow-cooker. Stir in masa harina or cornmeal, then close the lid.
- Cook on High for 3–4 hours or on Low for 6–8 hours until the steak is tender. Stir before serving.
- Garnish with shredded cheddar and green onions. Serve with cornbread or your favorite toppings.
Notes
Keto option: Omit the beans and add about 2 pounds more meat.
Vegan option: Use vegetable broth, remove the meat, and double the beans.
