The bacon starts to sizzle, then the beef and pork take turns browning in the rendered fat. That first stretch at the stove is what gives this pot of Ultimate Beef Chili with Three Meats a deep, savory start instead of a flat tomato flavor. I keep the meat in small pieces and brown it in batches, so it gets color rather than steaming in a crowded pot.
After that, the onion and green bell pepper soften in the same Dutch oven, and the spices get a short turn in the heat before the tomatoes and broth go in. Bacon brings smoky richness, beef gives the chili its hearty base, and pork rounds it out. Kidney and pinto beans make each spoonful substantial, while a long uncovered simmer brings everything together into a thick, warming bowl.
Kitchen Note
I let the chili rest for the full 10 minutes before serving, rather than ladling it straight off the burner. The bubbling settles, and the chili is easier to spoon neatly into bowls.
Save Ultimate Beef Chili with Three Meats for a cozy, filling dinner built on bacon, browned beef and pork, and two kinds of beans.
Why This Chili Simmer Stays Uncovered
There’s a lot going into the pot before it ever reaches a simmer: crushed tomatoes, beef broth, two kinds of beans, and three browned meats. Keeping the Dutch oven uncovered gives some of that liquid a way to evaporate during the long cook. The result is a chili that clings to a spoon instead of settling into a thin, soupy broth.
The slow simmer also gives the tomatoes time to lose their sharp, just-opened-from-the-can edge. The spices mingle with the browned meat and bacon, and the broth takes on a deeper color as the pot cooks down. Leave the lid off and keep the heat low; a hard, bubbling boil can make the bottom catch before the chili has had time to thicken evenly.
Stirring every 20 to 30 minutes matters more as the chili reduces. Run the spoon along the bottom and corners of the Dutch oven, where thicker bits can settle. By the end of the cook, the liquid should look cohesive, not watery, and the beans and meat should be held in a thick tomato base.
The Three Meats Each Bring Something Different to the Pot
- Bacon, ground beef, and ground pork — These meats aren’t interchangeable in the finished pot. Bacon renders the fat used to brown the other meats and brings a smoky note; 85% lean ground beef gives the chili its beefy body, while ground pork makes the texture more rounded. Choose fresh meat, but there’s no need to seek out a specialty cut.
- Onion, bell pepper, and garlic — The onion and green bell pepper create a sweet, savory base as they soften. Chop them to a similar size so they cook at about the same pace. Mince the garlic finely; large pieces are more likely to stand out rather than disappear into the chili.
- Chili powder and the supporting spices — Chili powder carries most of the seasoning, while cumin, smoked paprika, oregano, and cayenne build warmth and a little smokiness. Dried spices lose their punch over time, so fresh jars make a noticeable difference here. Keep the cayenne measured if you want the heat to stay in the background.
- Tomato paste, crushed tomatoes, and beef broth — Tomato paste gives the base a concentrated tomato note, crushed tomatoes provide body, and low-sodium beef broth loosens the pot enough for a long simmer without making it overly salty. The low-sodium broth is useful because the bacon and added kosher salt bring their own seasoning.
- Kidney and pinto beans — Kidney beans keep their shape well, while pinto beans have a softer, creamier bite. Rinse and drain both before they go in so their canning liquid doesn’t dilute the tomato base. Either variety can stand in for the other if you prefer one kind of bean.
From Rendered Bacon to a Thick, Slow-Simmered Chili
Render the Bacon, Then Brown the Meats
Set a 6-quart Dutch oven over medium heat and cook the chopped bacon for 6 to 8 minutes, stirring occasionally. Look for crisp pieces and a good pool of rendered fat before lifting the bacon to a plate with a slotted spoon. Brown the ground beef and pork in batches, breaking them into small pieces; crowding the pot makes the meat steam instead of brown. Cook each batch for 6 to 8 minutes, until no pink remains and the meat reaches 160°F, then transfer it to the plate.
Soften the Vegetables and Wake Up the Spices
Pour off all but about 2 tablespoons of fat, then add the chopped onion and green bell pepper over medium heat. Stir occasionally for 5 to 7 minutes, until the vegetables have softened; they shouldn’t be browned or still crisp. Add the garlic, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper, and stir for 30 seconds. Stir in the tomato paste and cook it for 1 minute, scraping it through the vegetables so it coats the mixture.
Bring the Pot Together and Simmer
Add the crushed tomatoes, beef broth, kidney beans, pinto beans, browned meat, and bacon, then stir until everything is distributed through the pot. Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 1 1/2 to 2 hours, stirring every 20 to 30 minutes. If the chili bubbles vigorously or starts catching on the bottom, lower the heat; you want a gentle simmer, not a rolling boil.
Let the Chili Settle Before Serving
When the chili has thickened and the flavors have melded, remove the Dutch oven from the heat. Let it rest for 10 minutes before serving. The surface should stop bubbling, and the meat, beans, and tomato base should scoop together rather than separate into liquid and solids.
Three Useful Ways to Adapt the Pot
Keep the Heat Milder
Leave out the cayenne pepper for a gentler pot. The chili powder, cumin, and black pepper still give the chili plenty of seasoning, but you’ll lose the extra sharp kick from the cayenne.
Use One Kind of Bean
Use kidney beans for both cans or pinto beans for both, keeping the same total amount and draining and rinsing them. The chili will still be hearty; using only pinto beans gives it a softer bean texture, while kidney beans hold their shape more firmly.
Make the Broth Gluten-Free
Use a certified gluten-free, low-sodium beef broth in place of the regular low-sodium beef broth. It keeps the same savory base and cooking method, so the chili’s texture and flavor stay close to the original.
Storage and Reheating
- Refrigerator: Keep leftovers in an airtight container for 3 to 4 days. The chili will thicken as it chills, so expect a firmer texture straight from the refrigerator.
- Freezer: Freeze cooled chili in airtight containers, leaving a little room at the top for expansion. It keeps well for up to 3 months; thaw it in the refrigerator before reheating.
- Reheating: Warm it gently on the stovetop, stirring occasionally, until it reaches 165°F. Don’t crank the heat to bring it up quickly, since the thick tomato base can scorch on the bottom.
Questions That Come Up When Making This Chili
Ultimate Beef Chili with Three Meats
Ingredients
Equipment
Method
- In a 6-quart Dutch oven over medium heat, cook the bacon for 6 to 8 minutes, stirring occasionally, until crisp and the fat has rendered.
- Transfer the bacon to a plate with a slotted spoon.
- Brown the ground beef and ground pork in batches in the rendered fat, breaking the meat into small pieces, for 6 to 8 minutes per batch, until no pink remains and the meat reaches 160°F.
- Transfer the meat to the plate with the bacon.
- Pour off all but about 2 tablespoons of fat from the Dutch oven.
- Add the onion and bell pepper and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper and cook for 30 seconds.
- Stir in the tomato paste for 1 minute.
- Add the crushed tomatoes, beef broth, kidney beans, pinto beans, browned meat, and bacon, stirring to combine.
- Bring the chili to a boil.
- Reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until thickened and the flavors have melded.
- Remove the Dutch oven from the heat.
- Let the chili rest for 10 minutes before serving.