3 Bean Chili
This is my go to chili recipe, it starts with dried beans making it super budget friendly, hearty, and absolutely delicious. I've included 3 methods of cooking so everyone can make it! Instant Pot, Stovetop, and Slow Cooker. Yum!!!!
Servings: 8 people
Ingredients
- 1 1/2 lbs lean ground beef ground turkey would work as well
- 1 large onion (whatever colour you prefer)
- 1 tbsp dried oregeno
- 1 tsp` paprika
- 1 tbsp ground cumin
- 1-2 tbsp chili powder I use 1tbsp when using a jalapeno
- 2 tsp sea salt
- 1 jalapeno, seeded and minced optional
- 1 red bell pepper, seeded and chopped optional
- 4 cloves garlic, minced
- 1 156ml can tomato paste
- 1 796ml can diced tomatoes with juice
- 2 tbsp worchestershire sauce
- 1 tbsp pure maple syrup
- 1 cup dried navy beans
- 1 cup dried black turtle beans
- 2/3 cup red chili beans use any mixture of small dried beans you like!
- 1 bottle/can beer (or sub more broth or water) use extra water or broth to make 2 cups liquid total
- 3 cups beef broth or water
For Garnish (optional):
- Plain Greek Yogurt or Sour Cream
- Sharp Cheddar Cheese, shredded
- Limes, quartered
- Cilantro
- Corn Tortilla Chips
Instructions
Instant Pot:
- On Saute mode, brown the beef and onion until the beef is fully cooked and the onion is translucent.
- Add the dried spices, peppers, and garlic and saute for another minute or two.
- Add the tomato paste and stir to cook for a minute.
- Turn saute mode off. Add the diced tomatoes, worchestershire sauce, and maple syrup. Scrape up any browned bits on the bottom of the pan.
- Add the dried beans, beer, and broth. Stir to combine. It will look watery - don't worry, the beans soak up alot of liquid!
- Set to manual high pressure for 30 minutes. 15 minutes natural pressure release and then you can quick release the pressure, or just let it fully natural release and keep warm until you're ready to serve it.
- Serve with whichever optional garnishes you prefer!
Stovetop:
- Follow steps 1-5. Simmer on low heat, covered for 2-3 hours, or until beans are cooked. Stir occasionally.
Slow cooker:
- Complete steps 1-4 in a large skillet. Add contents to slow cooker along with dried beans and beer/broth. Cook for 4-5 hours on HIGH or 8-10 hours on LOW.
Notes
- if soaking the beans the night before you will need less liquid - the best way will be to soak them with 5 cups of liquid, then measure in the morning to see how much liquid you have left. That is how much liquid total you will want to add to your chili between the beer/broth/water.
- if using large beans like kidney beans, it will take longer to cook. Pressure cook for 35 mins instead of 30.
- if you'd like to use canned beans, reduce the liquid in the recipe by 2 cups. Reduce the instant pot cook time to 20 minutes with a quick pressure release, stovetop cook time to 2 hours, slow cooker cook time to 3 hours on high/5-6 hours on low.