Smoky Three-Bean Cowboy Chili With Jalapeños

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 lb (450 g) ground beef (or ground turkey)
• 1 large yellow onion, diced
• 2 jalapeños, seeded and minced (leave some seeds for extra heat)
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano
• 1–2 tbsp minced chipotle in adobo + 1–2 tsp adobo sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups (480 ml) beef or vegetable broth
• 2 tbsp tomato paste
• 1 tsp brown sugar, salt, and black pepper to taste
• Optional toppings: shredded cheddar, sour cream, green onion, cilantro, jalapeño slices

Do This

• 1. Warm oil in a large pot over medium-high heat. Brown ground beef, breaking it up, until no longer pink; drain excess fat if needed.
• 2. Add onion, jalapeños, and bell pepper. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute more.
• 3. Stir in chili powder, cumin, smoked paprika, oregano, chipotle, adobo sauce, salt, and pepper. Cook 1–2 minutes to toast the spices.
• 4. Add tomato paste, crushed tomatoes, diced tomatoes, broth, brown sugar, and all three beans. Stir well and bring to a boil.
• 5. Reduce to a gentle simmer, partially cover, and cook 40–60 minutes, stirring occasionally, until thick and hearty.
• 6. Taste and adjust salt, pepper, and heat (more chipotle or jalapeño if desired). If too thick, thin with a splash of broth; if too thin, simmer uncovered.
• 7. Serve hot in bowls with shredded cheese, sour cream, cilantro, green onion, and extra jalapeño on top.

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Why You’ll Love This Recipe

• Smoky, spicy flavor from jalapeños and chipotle that warms you from the inside out.
• Hearty three-bean base plus beef makes it incredibly filling and satisfying.
• Thick, scoopable texture that clings to tortilla chips or cornbread.
• Perfect for make-ahead meals, game days, potlucks, or easy weeknight dinners.

Grocery List

• Produce: Yellow onion, jalapeños, red bell pepper, garlic, green onions, fresh cilantro, limes (for serving, optional).
• Dairy: Shredded cheddar or Monterey Jack cheese, sour cream (or Greek yogurt).
• Pantry: Olive oil, ground beef or turkey, canned kidney beans, canned black beans, canned pinto beans, crushed tomatoes, fire-roasted diced tomatoes, tomato paste, beef or vegetable broth, chipotle peppers in adobo, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, brown sugar, cayenne pepper (optional), tortilla chips or cornbread for serving (optional).

Full Ingredients

Main Chili

• 2 tbsp olive oil
• 1 lb (450 g) ground beef, 80/20 preferred (or ground turkey for a leaner option)
• 1 large yellow onion, diced (about 2 cups)
• 2 medium jalapeños, seeds and membranes removed and finely minced (keep some seeds if you like it hotter)
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder (American-style chili blend)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional but recommended)
• 1/4–1/2 tsp cayenne pepper (optional, for extra heat)
• 1–2 tbsp finely chopped chipotle peppers in adobo sauce (start with 1 tbsp, add more to taste)
• 1–2 tsp adobo sauce from the chipotle can
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, with juices
• 2 cups (480 ml) low-sodium beef broth (or vegetable broth)
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed
• 1 tsp brown sugar (or maple syrup) to balance the acidity
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Optional Toppings & Serving

• Shredded sharp cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Fresh jalapeño slices
• Chopped fresh cilantro
• Sliced green onions
• Lime wedges
• Crushed tortilla chips, corn chips, or warm cornbread

Step-by-Step Instructions

Step 1: Prep your ingredients

Start by getting everything ready so the cooking goes smoothly. Dice the onion and red bell pepper, mince the jalapeños (removing seeds and membranes for milder heat), and mince the garlic. Rinse and drain all three cans of beans and set them aside. Open your cans of crushed tomatoes, fire-roasted diced tomatoes, tomato paste, and chipotle in adobo. This little bit of prep makes the actual cooking fast and easy.

Step 2: Brown the beef for deep flavor

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Cook for 6–8 minutes, stirring occasionally, until the beef is nicely browned with some crispy edges and no pink remains. If there is a lot of excess fat in the pot, carefully spoon some off, leaving about 1–2 tablespoons for flavor.

Step 3: Soften the aromatics

Add the diced onion, jalapeños, and red bell pepper to the pot with the browned beef. Stir to combine and cook over medium heat for 5–7 minutes, until the vegetables soften and the onion turns translucent. Stir in the minced garlic and cook for 1 minute more, just until fragrant. Avoid letting the garlic brown, as that can make it taste bitter.

Step 4: Toast the spices and chipotle

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander (if using), cayenne (if using), chopped chipotle peppers, adobo sauce, salt, and black pepper. Stir well to coat the meat and vegetables in the spices. Cook for 1–2 minutes, stirring frequently. This step lightly toasts the spices and wakes up their flavor, giving your chili a deeper, smokier backbone.

Step 5: Add tomatoes, beans, and broth

Stir in the tomato paste and cook for another 1 minute, letting it darken slightly. Add the crushed tomatoes, fire-roasted diced tomatoes (with their juices), beef broth, brown sugar, and all three kinds of beans. Stir everything together, scraping the bottom of the pot to release any browned bits. Bring the mixture up to a gentle boil over medium-high heat.

Step 6: Simmer low and slow for thickness

Once the chili reaches a gentle boil, reduce the heat to low so it simmers steadily but not violently. Partially cover the pot, leaving the lid slightly ajar, and simmer for 40–60 minutes, stirring every 10–15 minutes. The longer it simmers, the thicker and more flavorful it becomes. If it ever seems to stick to the bottom, lower the heat and add a splash of broth or water. For an extra-thick “cowboy” texture, remove the lid for the last 10–15 minutes of cooking to let more liquid evaporate.

Step 7: Adjust seasoning and serve

Taste the chili and adjust the seasoning. Add more salt, black pepper, or chipotle for bolder heat if needed. If it is too thick, stir in a bit more broth; if it is too thin, keep simmering uncovered until it reaches your desired consistency. When ready, ladle the chili into warm bowls. Top with shredded cheese, a dollop of sour cream, jalapeño slices, chopped cilantro, and green onions. Serve with tortilla chips or cornbread on the side for a truly hearty meal.

Pro Tips

• For extra smokiness, use all fire-roasted tomatoes (both crushed and diced) if you can find them.
• If you prefer a smoother, thicker chili, lightly mash some of the beans with the back of a spoon during the simmer.
• Make it milder by using only 1 jalapeño, skipping the cayenne, and starting with 1 tbsp chipotle; add more at the end if desired.
• Letting the chili rest, covered, for 10–15 minutes off the heat before serving helps the flavors meld even more.
• Chili almost always tastes better the next day, so this recipe is perfect to cook ahead for busy nights.

Variations

• Meatless three-bean chili: Skip the ground beef and add an extra can of beans (any variety) plus 1–2 tbsp olive oil. Use vegetable broth to keep it vegetarian.
• Chunky beef cowboy chili: Replace the ground beef with 1 1/2 lb (680 g) chuck roast cut into 1/2-inch cubes. Brown well and increase the simmer time to 1 1/2–2 hours until the meat is tender.
• Smoky bacon boost: Cook 4–6 slices of chopped thick-cut bacon in the pot first, remove to a plate, then brown the beef in the bacon fat. Stir the bacon back in before simmering.

Storage & Make-Ahead

Allow the chili to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. This chili also freezes very well: portion into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also make the chili a day in advance and simply reheat before serving; the flavor actually improves as it rests.

Nutrition (per serving)

Approximate values for 1 of 6 servings (with beef, without toppings): about 430 calories; 20 g protein; 18 g fat; 42 g carbohydrates; 12 g fiber; 8 g sugar; 780 mg sodium. Toppings such as cheese, sour cream, and chips will increase the calorie and fat content.