Golden Fig Fine Foods

Smoky Three Bean Chili

A delicious recipe that serves a crowd. This also freezes wonderfully!

  • 4 slices thick cut bacon-chopped (Fischer Farms is the BEST!)
  • 2 large onions –chopped
  • 4 large garlic cloves –minced
  • ¼ C Chili Seasoning
  • 1 TB Smoked Spanish Paprika
  • 1 tsp-1 TB Cayenne Pepper (to taste)
  • 3 lbs 85% lean ground beef (Thousand Hills grass fed is what we use)
  • 2 tsp. kosher salt
  • 28 oz can tomatoes (we love the Local Folks brand OR the fire roasted kick it up a bit)
  • 2 C plain tomato sauce
  • 2 C Beer (get good beer so you can drink the rest!)
  • 2 tsp. Worcestershire Sauce (Colonel Pabst is primo)
  • 3 -15 oz cans beans (black, pinto, kidney, etc. Mix it up!)
  1. Saute Bacon in a large,  heavy bottom saucepan or Dutch oven over medium heat until just brown. Don’t let it crisp.
  2. Add chopped onion, stir, cover and let onions sweat for about 5 minutes, until translucent.
  3. Uncover pan, cook onions a bit longer if not translucent yet. Add garlic, cooking about a minute.
  4. Add ground beef, cooking until beef loses it raw color, about 10 minutes. Break up a little but do leave some larger chunks.
  5. Add the spices and cook for another minute or two. Stir in the salt, tomatoes, tomato sauce, beer and Worcestershire sauce. Bring to a boil then reduce heat to low and cook partially covered for about 30 minutes, until chili has thickened slightly but is still soupy.
  6. Add beans and cook another 15 minutes (uncovered if you want to thicken it) Taste, adjust seasonings.

Serve with sour cream & cheddar cheese. This is also excellent for a chili dog, nachos, or chip dip!

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