Meaty Three-Bean Chili Recipe
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Meaty Three-Bean Chili Recipe

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Meet the Cook: Doubling this recipe is automatic for me - just about everyone wants more than one bowl! If any's left, I freeze it. It's also great the second time around. -Sandra Miller, Lees Summit, Missouri
TOTAL TIME: Prep: 25 min. Cook: 1 hour 40 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Cook: 1 hour 40 min.
MAKES: 10-12 servings


  • 3/4 pound Italian sausage links, cut into 1/2-inch chunks
  • 3/4 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 1/2 cup Worcestershire sauce
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 6 cups chopped fresh plum tomatoes (about 2 pounds)
  • 6 bacon strips, cooked and crumbled
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • Additional chopped onion, optional

Nutritional Facts

1 cup: 244 calories, 9g fat (3g saturated fat), 28mg cholesterol, 644mg sodium, 26g carbohydrate (6g sugars, 6g fiber), 16g protein.


  1. In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside.
  2. Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes.
  3. Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
  4. Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired. Yield: 10-12 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Meaty Three-Bean Chili in Country Woman January/February 1996, p29

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shel774 User ID: 1255606 3633
Reviewed Aug. 15, 2013

"I have made this chili for over 10 years. Everyone loves it!"

Jermcar User ID: 6832799 10408
Reviewed Oct. 20, 2012

"This chili recipe is great! It's a great way to use your garden tomatoes! Men love it, because of all the meat!"

skrany User ID: 1678448 20727
Reviewed Jan. 3, 2012

"This is one of miy all time favorite recipes though I make it as a soup by adding an additional quart of beef stock to it. Great on a cold winters day! My family just loves it!"

Christy Stewart User ID: 3513448 10747
Reviewed Oct. 17, 2011

"This was in the first issue of Country Woman I received and it's still one of my favorites! I change things from time to time, using ground turkey, leaving out bacon and adding a can of black beans. Also sometimes I use a habanero pepper instead of the jalapeno.

This is one of those recipes you can endlessly tinker with."

HBcook User ID: 2966570 19413
Reviewed Dec. 16, 2009

"Good but too much meat. I would use hot Italian sauage plus ground beef or mild Italian sausage next time for a little more spice. The broth (and there is not much of it) is quite liquidy."

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