Every Body Eat® Three-Bean Chili


1 T olive oil
1 medium onion, chopped into small pieces
1-2 chile peppers of your choice, finely chopped
3 cloves garlic, minced
2 T chili powder
2 t ground cumin
1 t dried oregano
11⁄2 t table salt or 21⁄2 t kosher or coarse salt
1 12-oz bottle beer
1 28-oz can crushed tomatoes (fire-roasted if you can find them) 11⁄2 c mixed dried beans
31⁄2+ c water


Heat oil in the bottom of a medium-sized heavy pot or Dutch oven (if finishing on the stove), in the pot of your pressure-cooker (if using one), or in a large skillet (if finishing in a slow-cooker).

Once warm, add onion and cook for 5 minutes, until translucent. Add the fresh peppers and cook for 3 more minutes.

Add garlic, chili powder, cumin, oregano, and salt and cook for 2 minutes, until browned and deeply fragrant.

Add beer and scrape up any bits stuck to the pot. Boil until reduced by half, or, if you’re nervous about alcohol content, until it has all but disappeared.

If finishing on the stove: Add tomatoes, dried beans, chile peppers, and the water. Bring mixture to a full boil and boil for one minute, then reduce heat to a very low, gentle simmer. Place a lid on your pot and cook for 21⁄2-3 hours, until the beans are tender, stirring occasionally. Add an additional 1⁄2 cup water if the mixture seems to be getting dry, though we didn’t need it in most of our test batches. If you prefer a slightly sloshier chili, add the extra water from the get-go.

If finishing in a pressure-cooker: Follow the directions from your pressure-cooker manufacturer. Es- timated 20-22 minutes on high; small black and red beans can finish in 22-25 minutes, but pinto, kidney, and most others can take 35-40 minutes from dried in the InstantPot.

If finishing in a slow-cooker: Scrape onion, spice, and beer mixture into a slow-cooker and add toma- toes, dried beans, chile peppers, and the water. Cook on HIGH for 6-7 hours, until beans are tender. Add an additional 1⁄2 cup water if needed, but you probably will not find it necessary.

Crumble Every Body Eat Fiery Chile Lime® thins on top (or use as scoops), diced onions, cilantro, or your favorite chili toppings!

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