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Easy 3 Bean Chili Recipe for a Cozy Fall Night



Happy Fall y’all! Let’s learn how to make some real **chili recipe** this season! This **homemade chili** is the perfect **comfort food** using **ground beef**, with **beans** and is one of the **easy chili** recipes for **fall recipes**.

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0:00 Intro
0:30 Ingredients
2:00 Cooking Process
7:19 Taste Test ⭐
10:30 Final Tips

2 Comments

  2. @LadyRedsKitchen

    Hearty Fall Chili (Checkerboard Chili)
    This recipe focuses on a robust, thick chili base, using a mix of beans and a slow-building seasoning process.

    Ingredients

    Meat: Ground Meat, 1 pound (deer, beef, or pork recommended)
    Beans: Dry Beans (Black, Red, Great Northern), 1/3 cup of each type (must be cooked, drained, and rinsed separately before use)
    Sauce Base: Chili Sauce (Homemade or Store-bought), 1 quart
    Liquid Base: Tomato Juice or Broth, 1 quart
    Heat: Hot Chili Sauce or a can of RoTel (Optional, to taste)
    Seasoning: Ground Cumin, 3 shakes
    Seasoning: Chili Powder, Generous amount (to cover the top layer)
    Seasoning: Minced Garlic, 1 Tablespoon
    Seasoning: Salt, To taste (add only at the end)

    Instructions

    Bean Preparation (Must be done ahead)

    Cook Beans: Cook the black, red, and Great Northern beans until the skins just begin to split (do not overcook until mushy). Do not add seasonings.

    Drain and Rinse: Drain all liquid, rinse the cooked beans to remove excess starch, and set them aside.

    Building the Chili

    Combine Meat and Liquids: In a large pot, combine the pre-cooked ground meat, chili sauce, hot chili sauce (if using), and tomato juice/broth.

    Initial Seasoning: Add the ground cumin (3 shakes) and mix. Do not add salt yet.

    First Simmer: Cover the pot and bring the chili to a rolling boil for approximately 15 minutes.

    Add Chili Powder: Remove the lid. Stir in a generous layer of chili powder (or use a substitution of paprika and cayenne pepper). Mix thoroughly.

    Add Garlic: Stir in about 1 Tablespoon of minced garlic.

    Add Beans: Add the pre-cooked, drained, and rinsed red, black, and white beans. Stir to combine.

    Final Simmer: Reduce the heat to medium-low. Cover the pot and simmer for 30 minutes, stirring every 10 minutes to prevent sticking.

    Finish and Rest

    Taste and Adjust: Taste the chili and add salt as needed. Remember: you can always add salt, but you can never take it away.

    Rest Chili: Remove the pot from the heat and let the chili sit and rest for at least 15 minutes before serving. This allows the flavors to fully blend and the sauce to thicken slightly.

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