This 3 Meat 3 Bean Chili recipe is meaty and full of flavor! Perfect for the start of football season! We have tried so many other recipes, and this is THE BEST slow-cooker chili!
What makes this chili so flavorful? This chili has:
- Fresh Veggies: Red Bell Pepper, hot peppers, onion, and garlic.
- Three Types of Beans: Pinto Beans, Kidney Beans, and Black beans.
- Three Types of Meats: diced Chuck Steak, Ground beef, and Ground Italian Sausage.
- and A LOT of Spices!
How to Make The Best Slow-Cooker Chili
- Start by combining the bell peppers, onion, jalapeños, serranos, and minced garlic in a large bowl, set aside.
- Heat a large skillet on Medium-High. Brown the ground beef and ground Italian sausage together, about 5 minutes. When done, add them to the slow-cooker.
- Next, brown the steak for about 5 minutes, then add it to the slow-cooker.
- Add 2 tablespoon olive oil to the pan, and cook the veggie mix for 5 minutes, or until the onions are translucent, then add to slow-cooker.
- Add the remaining ingredients to the slow-cooker, including...
your choice of BEER! (I used Modelo Negra, but you can also use broth.) Stir, then close the lid.
- Cook on High for 3-4 hours, or low for 6-8 hours.
- Stir well, and ready to serve!
How to Serve
We've used this 3 Meat 3 Bean Chili for chili-cheese: hot dogs, burgers, fries, nachos, and burritos...just to name a few!
Or, as a low-carb option, we just serve in a bowl, top it with green onions and shredded cheese, and add a side salad.
If you aren't worried about carbs, try it with our easy cast iron Skillet Cornbread ! This buttery slightly sweet cornbread balances out the spiciness from the chili.
Keto or Vegan Options for the Best Slow-Cooker Chili:
You can make this into a keto-friendly dish! Eliminate the beans and add an extra 2 pounds of meat of your choice.
Or make it vegan-friendly! Just sub vegetable broth for the chicken broth, eliminate the meat, and double the 3 types of beans.
Cooking Methods:
I've tried cooking this 3 Meat 3 Bean Chili several ways, and every way turns out delicious! I just prefer the slow-cooker method, because I could just throw it all in and forget about it until it's time to eat!
- Slow-Cooker: You can cook it in the slow cooker on low for 6-8 hours, or on high for 3-4 hours.
- Stove-top: This Chili can also be cooked on the stovetop: Bring to a simmer, and cook on medium/low for 2 hours.
- Oven: Pre-heat oven to 250˚F. Use a large dutch oven for the chili, cover and bake for 2-3 hours, occasionally stirring.
Storage
This makes a lot of chili! Here's how to store:
- Refrigerator: Keep leftovers sealed and stored in the refrigerator, for up to 3-4 days.
- Freezer: When I make it for just us, I have plenty leftover! So, I freeze some in a few large mason jars, or freezer bags. When ready to use, I just let it thaw in the refrigerator for about 2 days, then reheat in microwave or stove-top.
Give the Best Slow-Cooker Chili a try, and let us know what you think!
Enjoy! 🙂
TRIED THIS RECIPE? PLEASE LEAVE A REVIEW AND A STAR RATING IN THE COMMENT SECTION...WOULD LOVE TO KNOW HOW IT CAME OUT!
The Best Slow-Cooker Chili {3 Meat 3 Bean Chili}
Ingredients
- 1 pound chuck steak cubed (about ½” pieces), you can use any steak you have
- 1 pound ground Beef (I used 85% lean)
- 1 pound ground Italian Sausage (or Hot Italian Sausage for more heat!)
- 2 tablespoon olive oil
- 1 red bell pepper finely chopped
- 1 large yellow onion finely chopped
- 2 jalapeño peppers minced (adjust to your preferred spice level)
- 2 serrano peppers minced
- 6 cloves garlic minced
- 1 12 oz. bottle of lager beer (I used Modelo Negra)
- ½ cup chicken broth
- 1 6 oz. can tomato paste
- 1 8 oz. can tomato sauce
- 1 14.5 oz. can diced tomatoes (I used Fire Roasted)
- 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 tablespoon chili powder
- 2 teaspoon salt
- 1 teaspoon smoked paprika
- 4 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoon Masa Harina you can also use Cornmeal
- Optional Garnish:
- shredded cheddar cheese
- sliced green onions
Instructions
- Combine the bell peppers, onion, jalapeños, serranos, and minced garlic in a large bowl.
- Heat a large skillet on Medium-High. Start by browning the ground beef and ground Italian sausage together, about 5 minutes. When done, add them to the slow-cooker.
- Next, brown the steak for about 5 minutes, then add it to the slow-cooker.
- Add 2 tablespoon olive oil to the pan, and cook the veggie mix for 5 minutes, or until the onions are translucent. Add them to the slow-cooker.
- Add the remaining ingredients to the slow-cooker, stir, then close the lid.
- Cook on High for 3-4 hours, or low for 6-8 hours (until steak is tender).
- Garnish with shredded cheddar cheese and green onions. Try it with our Easy Homemade Skillet Cornbread !
Video
Notes
Keto or Vegan Options:
You can make this into a keto-friendly dish by just eliminating the beans and adding an extra 2 pounds of meat of your choice. Or make it vegan-friendly! Sub vegetable broth for the chicken broth, eliminate the meat, and double the 3 beans.Recommended Equipment:
(click the item if you need to order)Watch the VIDEO on how to make The Best Slow-Cooker Chili. Make sure to subscribe to my YouTube Cooking Channel so that you never miss a recipe video! 🙂
