Three Bean Drunken Chili
Nothing goes better with cool fall weather than a great bowl of Three Bean Drunken Chili. This version is a hearty, chunky, soulful dish we make when the first cold spell comes over the Rocky mountains heralding Winter. You have an option to keep it vegetarian or with meat. Or you can make both!
Coming inside from and exhausting day to a steaming bowl of chili that you can top with fresh cilantro, avocado, and jalapeños is all you need.
Table of Contents
Chronicles of chili, chilli, or chile
The spelling of “chili” varies depending on where you are. In American English, “chili” is the most common spelling, referring both to the spicy stew and the pepper itself. In British English, it’s spelled “chilli,” while in Spanish-speaking regions and parts of the U.S. Southwest, it’s often written as “chile.” No matter how you spell it, they all refer to the same fiery pepper—though “chili” is also widely used to describe the hearty, spice-filled stew. Chili has long been a cornerstone of comfort food, with countless variations across different states, towns, and communities in the United States. One such town, town that I call home for long time, Superior, Colorado, has celebrated this beloved dish for years with its annual Chili Festival.
This vibrant event brings the community together, featuring free chili samples from local restaurants, an exciting cook-off, and a variety of activities for all ages—from a 5K race to a kids’ carnival. Each year, the festival showcases an evolving lineup of chili styles, including Traditional Red Chili, Chili Verde, and Homestyle Chili, with new and creative variations added over time.
While it’s always fun to share in the community spirit over a soul-warming bowl of thick, hearty stew, there’s something special about making your own Chile Colorado, Three Bean Drunken Chili, or Green Chili at home. Whether you’re cooking for a crowd or simply savoring a quiet, cozy evening, a homemade pot of chili is always a comforting, flavorful experience.
What’s Great About This Recipe
The beans provide protein and fiber while the vegetables are rich in vitamins and minerals. At its base, it’s a totally vegan stew but you have the option to make it with beef. Or you can make two batches that will serve both vegans and omnivores.
Even thought it takes some active time to prepare and put the dish together, most of the cooking is hands-off. Baking in the oven, long and slow, gives a chance for all the flavors to marry together.
Even though this recipe uses dry beans, canned beans are perfectly fine.
Grocery and Pantry List
Substitutions:
- You can use canned beans as a quick option. Using dry beans will require pre-soaking and pre-cooking the beans.
- The beef can be omitted completely or you can divide the stew into two portions and add beef to one of them.
- Any root vegetables can work: carrots, turnips, squash, russet potato.
Time Required:
Bake in 350°F(180°C) the preheated oven.
Special Tools to Use:
Recipe Steps at a Glance
This three bean chili recipe can be broken down into the following steps:
Step-by-step: How to Make Three Bean Chili
Step 1: Soaking and pre-cooking the beans
If using dry beans you need to soak and pre-cook the beans ahead of time. You can do this at least a week ahead of time and store the cooked beans in a jar with the cooking liquid.
The beans usually double and triple in size so keep that in mind.
Since I used three types of beans I soak them separately, as the different type of beans vary in their cooking time.
Remove any debris or visibly blemished pieces, wash them, and cover them with cold water. Add a teaspoon of salt and baking soda.
After 24 hours, rinse the beans again and put fresh cold water, and cook each type of bean in a separate pot.
Once the water starts boiling you will see the foam forming on the top, skim this and discard.
Give the beans a stir, lower the heat and cover the pot.
Cook for 1 – 1.5 hours. Check the beans for doneness.
Step 2: Toasting the chilis
Make sure there are no seeds and stems in the chilis.
Heat a stainless steel skillet. Add the chiles and toast over medium-low heat. Press them down with a spatula so they are fully touching the hot surface.
Transfer them to a heat-proof bowl and pour 1-2 cups of boiling water.
Let stand for at least 20 minutes until the chiles are softened. Transfer the chiles with the liquid into a blender and puree.
Step 3: Browning the beef
If you want to make this chili with beef follow this step otherwise go to the next step.
Pat dry and season the beef with salt and pepper.
Heat 1 tablespoon oil in an oven-proof Dutch oven until shimmering. Add the beef and cook over medium-high heat for 6-8 minutes. Toss and turn for the beef to brown from all sides.
Remove the beef to a plate and cover until later.
Step 4: Adding vegetables and spices
Preheat the oven to 300 °F (140°C).
In a large oven-proof dutch oven, saute the onions until softened, and add the garlic until fragrant.
Next, add the yam and parsnip. Add all the spices and season with salt and pepper. If using the guajillo chile puree, add it now.
After the vegetables are nicely sweated add a can of beer, ale, or lager.
Add the cooked or canned beans, diced tomatoes, and half of the bell peppers. Stir and bring to a boil.
Step 5: Baking the chili
Baking this chili in the oven simulates the “slow cooker” technique that blends all the flavors together – making this stew so delectable.
At this time you can add the beef. You can even divide the batch into two and make one of them with beef and leave the other batch as vegetarian. This will give the option to have two dishes that can please both vegans and omnivores.
Cover and transfer pot to oven and leave it.
Serving Suggestions
More Recipes to Try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
Looking more hearty soups and stews, chick this recipes.
Three Bean Drunken Chili
Ingredients
- 1 pound beef chuck roast cubed
- 1 teaspoon Salt
- ½ teaspoon pepper
- 3 tablespoons olive oil
- 2 guajillo chiles
- 1 onion chopped
- 2 garlic cloves minced
- 1 pounds yam peeled and cut into ½-inch cubes
- 1 parsnip peeled and cut into ½-inch cubes
- 1 red bell pepper stemmed, seeded, and cut into ½-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon chili powder
- 1 tablespoon chipotle chile in adobo sauce minced
- 1 15-ounce can diced tomatoes
- 1 can beer
- 3 15-ounce cans beans, rinsed 5-6 cups of cooked beans
- Cilantro
- Avocado
- Jalapenos
Instructions
- If using dry beans see instructions above; you will need to soak and pre-cook the beans ahead of time.
- Toasting the chilis:
- Rinse the guajillo chiles and removed the seeds and stems. Toast on a dry skillet for a few minutes, then put in a glass bowl with 1-cup of boiling water. Let it saturate for 15-20 minutes. After that, transfer the chiles with the liquid into a blender and puree.
- In the meantime, heat 1 tablespoon of oil in a large ovenproof cast iron or clay cassoulet until shimmering, pat dry the beef chunks with salt and pepper and add. Add the beef and cook over medium-high heat for 6-8 minutes. Toss and turn to brown from all sides.
- Remove the beef to a plate and cover until later.
- Browning the Vegetable and Spice Base:
- Using the same dutch oven, sautee the onions until softened for 2-3 minutes, and add the garlic.
- Next, add the diced yam and parsnip. Add all the spices and season with salt and pepper.
- If using the guajillo chiles puree, add it now. Give it a good stir and add a can of beer. Add the cooked or canned beans, diced tomatoes, and half of the bell peppers. Stir and bring it to a boil.
- Preheat the oven to 300 °F (140°C).
- Add the reserved beef to the pot, mix it all together, and put the cassoulet into the oven. Let it cook for 1.5 hours.
- Remove the chili from the oven, add the remaining bell peppers. Let it sit for a few minutes and serve.
- Use chopped cilantro, avocado, and jalapenos for garnish and chips.
