3 Meat, 3 Bean, 3 Chili Chili

This delicious and hearty 3 Meat, 3 Bean, 3 Chili Chili is the ultimate comfort food—rich, smoky, and packed with bold flavors. It’s a perfect one-pot meal that’s easy to make and even better the next day. Customize it with your favorite toppings, and enjoy a bowl of warm, spicy goodness any time!

Recipe Ingredients:

• 2 pounds chuck roast, cut into small cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 pounds ground beef
• 1 pound fresh chorizo
• 8 cloves garlic, minced
• 1 large onion, chopped
• 1 jalapeno, minced
• Two 12-ounce bottles pale lager beer
• One 14-ounce can chopped tomatoes
• 1/2 cup tomato paste
• 2 guajillo chiles
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano
• 2 bay leaves
• Two 15-ounce cans pinto beans, drained and rinsed
• Two 15-ounce cans red kidney beans, drained and rinsed
• Two 15-ounce cans black beans, drained and rinsed
• 1/4 cup masa harina

Fixins:

• Diced tomatoes
• Cubed avocado
• Grated Cheddar cheese
• Sour cream
• Lime wedges
• Fresh cilantro leaves

How To Make 3 Meat, 3 Bean, 3 Chili Chili?

1. Sear the Chuck Roast: Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add oil to the pot and sear the meat until browned, about 7-8 minutes. Remove and set aside.
2. Cook the Ground Meats & Aromatics: Add the ground beef and chorizo to the pot and cook until browned, about 7-8 minutes. Drain excess fat if necessary. Stir in the garlic, onion, and jalapeño, cooking for another 2 minutes. Return the chuck roast to the pot.
3. Add Liquids & Spices: Pour in the beer, chopped tomatoes, and tomato paste. Stir in the guajillo chilies, chili powder, cumin, oregano, bay leaves, and salt. Bring to a boil, then reduce to a simmer and let it cook for 1½ hours, stirring occasionally.
4. Add the Beans & Thicken the Chili: Remove the bay leaves. Stir in the pinto beans, kidney beans, and black beans. In a small bowl, mix masa harina with water, then add the mixture to the pot. Simmer for another 15 minutes until the chili thickens slightly.
5. Serve & Enjoy: Ladle into bowls and top with diced tomatoes, avocado, Cheddar cheese, sour cream, lime wedges, and cilantro. Serve hot with cornbread or tortilla chips for an extra treat!

Recipe Tips:

• Sear the Meat for More Flavor : Browning the chuck roast, ground beef, and chorizo before simmering helps develop deep, rich flavors. Don’t rush this step!
• Use Beer for a Richer Taste : The lager beer adds depth to the chili, but if you don’t have it, beef broth works as a great substitute.
• Let It Simmer for the Best Texture – Cooking the chili slowly for at least 1½ hours helps the flavors blend and the meat become tender. Don’t skip this!
• Thicken with Masa Harina for Authenticity : Masa harina (corn flour) gives the chili a smooth, slightly thick texture. If you don’t have it, mix a little cornmeal or crushed tortilla chips instead.
• Adjust the Spice Level to Your Taste : Want it spicier? Add extra jalapeños or a pinch of cayenne. Need it milder? Reduce the chili powder and remove the seeds from the jalapeño.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chili cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Once cooled, pour the chili into freezer-safe bags or containers, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the chili into a pot and warm over medium heat, stirring occasionally. If it thickens too much, add a splash of water or broth to reach the desired consistency.

Nutrition Facts

• Calories: 461
• Total Fat: 11g
• Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 451mg
• Total Carbohydrate: 60g
• Dietary Fiber: 16g
• Sugars: 7g
• Protein: 30g

Check out More Recipes:

• 6 Hour Tri-tip Marinade
• Chicken Cacciatore Recipe
• Grilled Leg Of Lamb With Garlic And Rosemary
• Spaghetti And Meat Balls With Tomato Sauce