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–+ servings

Three Bean Beef Chili

A hearty, high-fiber, and satiating original chili. This budget-friendly recipe uses pantry staples like canned beans and diced tomatoes to create a professional-grade meal in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup & Stew
Cuisine American
Servings 6 Servings
Calories 214 kcal

Equipment

  • 1 8 Quart Heavy Stock Pot Used for browning the beef and simmering the chili. The thick base is essential for "toasting" the tomato paste without burning it.
  • 1 Chef’s Knife For dicing the medium yellow onion and prepping the garlic.
  • 1 Cutting Board A sturdy surface for all vegetable prep.
  • 1 Electric Can Opener Required for opening the four 15 oz cans (beans/tomatoes) and the 6 oz tomato paste can.
  • 1 Fine Mesh Strainer Essential for thoroughly rinsing the black, kidney, and pinto beans to remove excess salt and metallic starch.
  • 1 Wooden Spoon Set Used for stirring the beef and "toasting" the spices and tomato paste into the rendered fat.
  • 1 Measuring Cups Set For locking in the exact 1 ½ cups of hot water
  • 1 Measuring Spoons Set Essential for the precise ratios of 2 tbsp Chili Powder, 1 tbsp Cumin, and the 2 tsp Smoked Paprika.
  • 1 Ladle For serving the finished chili neatly over the rice.

Ingredients
  

  • 1 lb Lean Ground Beef
  • 1 medium Yellow Onion Diced
  • 1 tbsp Minced Garlic
  • 15 oz can Black Beans Rinsed/Drained
  • 15 oz can Kidney Beans Rinsed/Drained
  • 15 oz can Pinto Beans Rinsed/Drained
  • 15 oz can Diced Tomatoes
  • 6 oz can Tomato Paste
  • 1 ½ cups Hot Water
  • 1 ½ tsp Better Than Bouillon Beef Base
  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 2 tsp Smoked Paprika Locked requirement
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper Optional for heat

Instructions
 

  • In a large pot or Dutch oven over medium-high heat, cook the ground beef and diced onion until the beef is fully browned and the onions are translucent. Do not drain the fat.
  • Stir in the minced garlic, 6 oz tomato paste, 2 tbsp chili powder, 1 tbsp cumin, 2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Sauté for 1–2 minutes, stirring constantly, until the tomato paste darkens to a deep mahogany and the spices are fragrant.
  • Add the rinsed black beans, kidney beans, pinto beans, and the diced tomatoes (with juice). Stir to coat the beans and tomatoes in the beef and paste mixture.
  • Pour in 1 ½ cups of hot water. Bring the mixture to a gentle boil. Once bubbling, add the 1 ½ tsp of Better Than Bouillon (Beef Base). Stir thoroughly until the bouillon is completely melted and incorporated.
  • Reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally to ensure the beans don't stick to the bottom.
  • Serve hot in a bowl over a bed of fluffy white rice.

Notes

Technical Notes for the Recipe Card

  • The "Toasting" Step: Do not skip stirring the tomato paste and spices into the meat fat for 1–2 minutes before adding the water. This "toasts" the paste, removing the raw metallic taste and deepening the color to a rich mahogany.
  • The Fat Factor: If using 80/20 ground beef, the rendered fat is the "secret sauce." The tomato paste will emulsify this fat into the broth, creating a velvety mouthfeel. Only drain the beef if you are using a very high-fat content (like 70/30) and see more than 1/4 inch of liquid fat in the pan.
  • Rinsing the Beans: Be sure to rinse the beans thoroughly in a colander. The liquid in the cans (aquafaba) can be overly salty and contain metallic notes from the can that may throw off the balance of the Better Than Bouillon.
  • The "Day Two" Rule: Like most stews, this chili is technically better the next day. The starches from the black, kidney, and pinto beans will continue to thicken the sauce as it cools. If reheating, add a splash of water to loosen the consistency back to its original "over-rice" texture.
  • Rice Preparation: For the most satiating meal, serve over a firm-textured long-grain white or brown rice. The rice acts as a sponge for the smoky paprika-infused gravy.

Nutrition

Serving: 6gCalories: 214kcalCarbohydrates: 4gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 317mgPotassium: 320mgFiber: 2gSugar: 1gVitamin A: 1167IUVitamin C: 2mgCalcium: 40mgIron: 3mg
Keyword 30-Minute Meal, Budget Friendly, Chili, Ground Beef, High-Protein, Pantry Staples,, Satiating, Three-Bean
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