Slow-Cooked Regional Beef Chili with Three-County Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-cooked chili combining the robust flavors of beef with a blend of beans sourced from neighboring counties for a regional twist. This American-inspired beef recipe, ready in about 85 minutes, pairs ground beef, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 4 American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper, sauté for 5 minutes until softened. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
  2. Step 2: Add 1 lb ground beef to the pot, breaking it up with a spoon. Cook for 7-8 minutes until browned and no pink remains.
  3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast the spices.
  4. Step 4: Add 14 oz canned diced tomatoes, 1/2 cup each kidney beans, black beans, and pinto beans, and 2 cups beef broth. Bring to a simmer, then reduce heat to low and cover.
  5. Step 5: Let chili cook gently for 1 hour, stirring occasionally, until thickened and flavors meld. Adjust seasoning to taste and serve hot.

Frequently asked questions

How long does Slow-Cooked Regional Beef Chili with Three-County Beans take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Regional Beef Chili with Three-County Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Slow-Cooked Regional Beef Chili with Three-County Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Regional Beef Chili with Three-County Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Regional Beef Chili with Three-County Beans?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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