Chili night just got a whole lot more exciting! This Three Bean Chili with Beef and Sausage is bursting with spice and packed with a hearty mix of meat and beans that’s perfect for any chili lover!
This Three Bean Chili with Beef and Sausage is a bold, hearty dish that combines rich, meaty flavor with the satisfying texture of beans for the ultimate comfort food. Made with a mix of kidney and pinto beans, this chili is simmered in a savory tomato base infused with garlic, onions, and a blend of smoky spices. This recipe will truly warm your soul.
Nothing is better alongside chili than homemade cornbread. Some recipes I love to serve with this chili are my Cornbread Muffins, Sweet Potato Cornbread, or my Hatch Chile Cornbread.
Table of Contents
Why We Love This Three Bean Chili
- Leftovers taste even better the next day!
- Full of protein and fiber, it’s a satisfying, wholesome meal.
- Hearty and filling, it’s the perfect meal for busy nights.
Recipe Ingredients
Beans – This chili recipe calls for a mix of pinto beans and two types of kidney beans (light and dark red), but you can swap them for your preferred combination of beans or what you have on hand.
Aromatics – Onion, garlic, jalapeño, poblano, and red bell pepper bring a savory depth and just the right amount of heat to the dish.
Spices – A bold blend of chili powder, paprika, cayenne pepper, cumin, coriander, and Nature’s Seasoning creates layers of flavor. Adjust the heat level by varying the cayenne or chili powder.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Alternatives – Substitute with ground beef or ground turkey for a savory, meaty base that adds depth and richness to the chili. Cook it after Step 2 until browned, breaking it into small pieces, or add it separately towards the end.
Toppings – Top chili with your favorite chili toppings, such as shredded cheddar cheese, sour cream, diced avocados, a sprinkle of fresh cilantro or oregano, or crunchy tortilla chips for extra flavor.
How to Make Three Bean Chili with Beef and Sausage
Step 1: In a large pot over medium-high heat, add butter and canola oil. Add peppers, chilies, onion, and garlic and cook until tender, about 5 minutes.
Step 2: Add chuck and brown, for about 3 minutes. Add ground beef and sausage, stirring gently, trying not to break it up too much. Cook meat until browned, about 5 minutes.
Step 3: Add onion powder, garlic powder, chili powder, paprika, cayenne, cumin, coriander, Nature’s Seasoning, salt, and pepper. Stir and cook for 1 minute.
Step 4: Add tomato sauce, tomato paste, and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent the sauce from burning.
Step 5: Stir in chicken stock, then add beans. Lower heat and allow to simmer for 1 hour and 30 minutes.
Expert Tips
Adjust Consistency – If the chili is too thick, add a splash of broth or water to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.
Use a Lid – Keep the lid slightly open while simmering. This helps retain moisture while allowing some steam to escape, thickening the chili to the right consistency.
Ways to Serve Three-Bean Chili
Bread – Enjoy with some crusty bread, cornbread, garlic bread, or soft dinner rolls for a satisfying side.
Soup – Serve in bowls on its own, or pair it with a simple salad or grilled cheese for a complete meal.
Rice – Serve over white rice, brown rice, quinoa for a protein boost, or cauliflower rice for a low-carb option.
Garnishes – Finish with sliced green onions, a squeeze of lime, chopped parsley, diced tomatoes, crumbled tortilla chips, or a sprinkle of crushed red pepper flakes for extra flavor and texture.
FAQs
This chili recipe uses pinto beans and two types of kidney beans (light and dark red), but you can also use a mix of kidney beans, black beans, and pinto beans, or whatever you have available.
You can add more vegetables like bell peppers, corn, carrots, zucchini, and/or mushrooms to enhance the flavor and texture of the chili.
Storage Information
STORE leftover Three Bean Chili in an airtight container in the fridge for up to 4 days. For longer storage, FREEZE for up to 3 months.
When ready to enjoy, REHEAT the chili on the stove top over medium heat or in the microwave, adding a little water if needed to adjust the consistency. Label the container with the date if freezing to keep track of freshness.
More Hearty Chili Recipes to Try
Three Bean Chili with Beef and Sausage Recipe
Ingredients
- 1 tbsp butter
- 1 1/2 tablespoon canola oil
- 3 cloves garlic - minced
- 1 jalapeno - minced
- 1 poblano chile - minced
- 1 red bell pepper - diced
- 2 Anaheim chiles - diced
- 1 yellow onion - diced
- 1/2 lb ground beef
- 1/2 lb boneless chuck - cut into 1/4'' chunks
- 1/2 lb ground Italian sausage - OR hot OR mild
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 teaspoon cayenne pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Nature's Seasoning
- 1 tsp salt
- 1 tsp pepper
- 2/3 cup tomato sauce
- 1/4 cup tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can chicken broth
- 1 (15 oz) can pinto beans
- 1 (15 oz) can light red kidney beans
- 1/2 (15 ounce) can dark red kidney beans
Instructions
- In a large pot over medium-high heat, add butter and canola oil. Add peppers, chilies, onion, and garlic and cook until tender, about 5 minutes.
- Add chuck and brown, for about 3 minutes. Add ground beef and sausage, stirring gently, trying not to break it up too much. Cook meat until browned, about 5 minutes.
- Add onion powder, garlic powder, chili powder, paprika, cayenne, cumin, coriander, Nature's Seasoning, salt, and pepper. Stir and cook for 1 minute.
- Add tomato sauce, tomato paste, and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent the sauce from burning.
- Stir in chicken stock, then add beans. Lower heat and allow to simmer for 1 hour and 30 minutes.
Can I put the honey cornbread into a lined glass pan, instead of the muffin tins??? Please place me on you email list. Me emails address is [email protected]. Thank you. I hope that you had a very Happy Thanksging
This was delicious! Both my husband and I felt this was the best chili ever! I loved the cornbread too/!
Thanks for sharing!
Thanks Linda!!
I am planning on making several batches (24!) of the honey cornbread muffins (they sound delicious!) for a church dinner and am wanting to bag up the dry ingredients beforehand to speed things up. Would it be bad to mix the baking powder in with the other dry ingredients instead of adding it separately in order to simplify things a bit?
I think that would be just fine, as long as it’s in an air-tight bag or container 🙂 Good luck!
Featuring this on CountryMommaCooks…..thanks for linkin’ up…hope to see you again this weekend : )
This looks fantastic! Thanks for sharing!