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Best Smoky Three-Bean Chili Recipe for a Crowd

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This smoky three-bean chili is a crowd-pleaser with deep, smoky flavor from chipotle peppers, three types of beans, and ground beef. It’s perfect for game days, potlucks, or cozy dinners, and gets even better the next day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (85/15)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon of the sauce)
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, fire-roasted if possible
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, green onions, jalapeño slices, cornbread or crusty bread

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add the ground beef in a single layer and let it brown undisturbed for 3-4 minutes. Break it up and cook until no pink remains, about 6-8 minutes. Transfer beef to a bowl with a slotted spoon, leaving about 2 tablespoons of drippings in the pot.
  3. Reduce heat to medium. Add the diced onion and bell peppers. Cook for 5-6 minutes, stirring occasionally, until onions are translucent and peppers soften.
  4. Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until tomato paste darkens.
  5. Add the chipotle peppers (with adobo sauce), smoked paprika, cumin, oregano, and cayenne (if using). Stir for about 30 seconds until fragrant.
  6. Return the browned beef to the pot along with any accumulated juices.
  7. Pour in the crushed tomatoes, diced tomatoes (with juices), and beef broth. Stir, scraping the bottom of the pot to release browned bits.
  8. Gently fold in the kidney beans, black beans, pinto beans, brown sugar, and Worcestershire sauce. Stir until evenly distributed.
  9. Increase heat to high and bring to a gentle boil. Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally.
  10. Taste and adjust seasoning with salt and pepper. If needed, add more salt, Worcestershire sauce, or an extra minced chipotle pepper.
  11. Remove from heat and let the chili rest, uncovered, for 10 minutes before serving.

Notes

For a vegetarian version, swap ground beef for 2 cups cooked quinoa or plant-based crumble and use vegetable broth. The chili gets better the next day. For extra smoky flavor, add 1 teaspoon liquid smoke with the chipotle peppers. To thicken, mash some beans against the pot or simmer uncovered.

Nutrition

Keywords: smoky three-bean chili, chili recipe, crowd-pleasing chili, chipotle chili, gluten-free chili, dairy-free chili, easy chili

Find it online: https://elvafood.com/best-smoky-three-bean-chili-recipe-for-a-crowd/