Three Point Chili is a simple, deeply flavored chili built on three core components: beef, beans, and a concentrated tomato base. It simmers low and long until the flavors meld into something rich and warming, with a texture that is thick enough to hold a spoon but not stiff.
Ingredients for Three Point Chili
Ground beef is the foundation, browning first to build savory depth. Onions and garlic soften into the meat and add sweetness and pungency. Chili powder, cumin, and oregano bloom in the fat to develop their full flavor. Canned tomato sauce and canned diced tomatoes provide body and acidity. Beef broth adds savory moisture. Kidney beans and black beans bring heartiness and texture. Salt and black pepper balance and sharpen everything.
Why This Three Point Chili Works
The chili starts by browning the meat hard and cooking the onions until they turn golden. This builds a flavorful base that the spices can stick to, and the fat carries the chili powder and cumin into every bite. If you skip this step or rush it, the chili tastes flat.
The long simmer lets the spices soften into the tomatoes and beans instead of sitting on top as separate flavors. The acid in the tomatoes cuts through the richness of the beef, and the beans absorb the seasoned liquid so they are not just passengers. By the end, the chili is thick, cohesive, and tastes better than it did an hour before.
A final taste and adjustment at the end catches any seasoning that got lost in the long cook. Chili always needs a little more salt than you think.
Mistakes To Avoid
Skipping the browning step or crowding the pot while the meat cooks means the beef steams instead of browning, turning gray and giving the chili a dull, boiled taste instead of savory depth.
Adding spices to cold fat or not stirring them in the hot fat means they stay harsh and one-dimensional. Toast them in the residual heat after the onions soften, and they will taste rounded and integrated into the chili.
Tasting only at the start and not adjusting at the end leaves the chili underseasoned. Salt and spices fade into a 90-minute simmer, so always taste once the cooking is done and add more if needed.
Letting the chili cool on the counter for hours before refrigerating risks food safety. Cool it in a shallow container in the refrigerator within two hours of cooking, and it will keep for up to four days.
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Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, with juice
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- Salt and black pepper to taste
Step-by-step Instructions
- Heat a large heavy pot over medium-high heat. Add half the ground beef and cook, breaking it apart with a wooden spoon, for 4 to 5 minutes until it is deeply browned on all sides. Transfer it to a plate, then brown the remaining beef the same way. Set it aside.
- Pour out all but 2 tablespoons of fat from the pot. Add the diced onion and cook over medium-high heat for 4 to 5 minutes, stirring often, until it is golden and soft. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chili powder, ground cumin, and dried oregano to the hot fat. Stir for 30 seconds until the spices darken and smell toasted.
- Return all the browned beef to the pot. Pour in the tomato sauce, diced tomatoes with their juice, and beef broth. Stir to combine and bring to a simmer over medium heat.
- Once simmering, reduce the heat to low and let the chili bubble gently for 45 minutes, stirring occasionally. The surface should show just a few small bubbles at a time.
- Add the drained kidney beans and black beans, and stir to combine. Simmer for another 30 to 45 minutes over low heat until the chili is thick and the flavors have melded. It should be thick enough to hold a spoon upright, but still pour smoothly from a ladle.
- Taste the chili. Add salt and black pepper as needed, starting with 1 teaspoon of salt and 1/2 teaspoon of pepper, then tasting and adjusting until it is balanced and flavorful.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef and cook the onion and spices on the stovetop first, then transfer everything to a slow cooker with the tomato sauce, diced tomatoes, broth, and beans. Cook on low for 6 to 8 hours. Taste and season at the end.
Does Three Point Chili freeze well?
Yes, it freezes for up to three months in an airtight container or freezer bag. Thaw it in the refrigerator overnight and reheat it over low heat on the stovetop, stirring often. It may be thicker after freezing, so add a splash of broth or water if needed.
What if my chili is too thin?
Let it simmer uncovered over low heat for an extra 15 to 30 minutes to reduce and thicken. If it is too thick, stir in beef broth or water a splash at a time until it reaches the texture you want.
Serving Ideas for Three Point Chili
Serve the chili in bowls topped with shredded cheddar cheese, sour cream, and sliced green onions for brightness. Offer cornbread or warm flour tortillas on the side to soak up the sauce. A simple green salad cuts through the richness. This chili also makes an excellent topping for hot dogs or baked potatoes.
