Three-Meat Chili with Black Beans and Fresh Cilantro
Hearty chili combining ground turkey and beef with chuck steak cubes, simmered with tomatoes, black beans, and warm spices. Fresh cilantro and diced bell peppers add brightness to this slow-cooked comfort dish. Serve with cheddar cheese for casual weeknight dinners or entertaining crowds. The mix of three meats and extended simmer time create deep, complex flavors that improve with time.
Ingredients
- 2 tablespoons olive oil
- 1 lb ground turkey
- 1 lb ground beef
- 1 lb chuck steak, fat trimmed, cut into 1-inch cubes
- 6 cloves garlic, minced
- 2 cups water
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 3 6-ounce cans tomato paste
- 2 teaspoons sugar
- 3 cups fresh tomatoes, diced
- 3 cups onions, diced
- 3 cups red bell peppers, diced
- 3 15-ounce cans canned black beans, drained and rinsed
- 1 cup fresh cilantro, chopped
- 2 ¾ cups beef broth, approximately
- 1 8-ounce package cheddar cheese, grated
- minced hot chile peppers(optional)
Instructions
- 1
Heat olive oil in heavy large pot over medium-high heat.
- 2
Add ground turkey and ground beef, saute until brown.
- 3
Add cubed beef and garlic, saute.
- 4
Add water and bring to boil.
- 5
Add cumin, chili powder, oregano, salt, and cayenne pepper.
- 6
Reduce heat, cover, and simmer.
- 7
Add tomato paste and sugar, simmer.
- 8
Add tomatoes, onions, and peppers, simmer until tender.
- 9
Stir in black beans and cilantro.
- 10
Add minced hot chile peppers if desired.
- 11
Add beef broth gradually until desired consistency is reached.
- 12
Simmer to blend flavors.
- 13
Ladle into bowls and top with cheddar cheese.
Tips
Make chili up to 1 day ahead. Refrigerate uncovered until cold, then cover. Flavors deepen overnight. Reheat gently, adding broth if needed.
Brown the three meats separately for better color development, or combine for speed. Do not skip browning the chuck cubes for depth.
Adjust heat level by varying the cayenne and hot peppers. Start with less; heat builds with simmering.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
Prepare 1 day ahead as directed. Refrigerate uncovered until cold, then cover. Reheats well; add broth if chili thickens.
Ladle into bowls and top with grated cheddar cheese. Serve with cornbread, rice, or tortilla chips. Offer diced onions, sour cream, and jalapeños on the side.
Common Mistakes
Do not skip browning the ground meats to avoid pale, boiled flavor
Do not overcook the chuck cubes initially; they tenderize during the long simmer
Do not add all beef broth at once to avoid overshooting consistency; add gradually
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this chili without chuck steak cubes?
Yes. Increase ground beef to 2 lbs and skip the initial 5-minute saute of cubed beef. The texture will be more uniform but less rustic. Simmer time can reduce to 50 minutes.
What if I prefer a thicker chili?
Reduce the beef broth to 2 cups total or omit it entirely. Simmer uncovered during the final 15 minutes to allow evaporation. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in at the end.
How long does chili keep refrigerated and can I freeze it?
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months in freezer bags or containers. Thaw overnight in the refrigerator before reheating gently on the stovetop, stirring occasionally and adding broth if needed.