How to Make Chili with Dried Beans
This chili with dried beans is made from scratch by soaking and fully cooking the beans before adding them to the chili for the best texture and flavor. Slow-simmered, hearty, and deeply satisfying—no canned beans needed.
Servings: 16 bowls
Calories: 370kcal
Equipment
- large pot or crock pot
Ingredients
- 1 lb kidney beans dry
- 1 lb ground sausage
- 1 lb ground beef
- 1 lb bacon
- 1 large onion
- 1 green pepper
- 6 celery stalks
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 3 tablespoons salt
- 1 tablespoon pepper
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon cocoa powder
- ¼ cup brown sugar
- 2 quarts broth beef or chicken
- 48 oz. pasta sauce two 24 oz. jars, or 6 cups
Instructions
- Soak the beans (overnight or 24 hours). Rinse the dry kidney beans, then cover with plenty of water in a large bowl or pot. Soak overnight or up to 24 hours, then drain.
- Cook the beans (don’t season). Transfer soaked beans to a large pot and cover with fresh water. Bring to a boil, then reduce to a simmer and cook until tender (time varies—start checking around 45–60 minutes).
- Drain and rinse the beans. Drain the cooked beans in a colander and rinse well with warm water. Set aside. (Do not season the beans—seasoning happens in the chili.)
- Dice and Chop. Dice the bacon and chop the onion, celery, and green pepper.
- Fry the bacon. In a large 6.5-quart pot or Dutch oven over medium heat, cook the bacon until browned and the fat is rendered. Remove bacon to a plate, leaving the grease in the pot.
- Brown the beef and sausage. Add ground beef and ground sausage to the same pot and cook until browned, breaking it up as it cooks. Don't drain any of the grease, leave it in the pot.
- Add the vegetables. Add the diced onion, celery, and green pepper to the browned meat. Cook for 3–5 minutes, stirring, until the onion is soft and translucent.
- Return the bacon. Add the cooked bacon back into the pot.
- Add seasonings. Sprinkle in the chili powder, cumin, salt, pepper, garlic powder, Italian seasoning, smoked paprika, brown sugar, onion powder, and cocoa powder. Stir well and cook for 30–60 seconds to bloom the spices.
- Add liquids and beans. Pour in the broth and pasta sauce, then add the cooked, drained beans. Stir to combine.
- Simmer covered. Bring to a gentle simmer, then reduce heat to low, cover, and simmer until thick and flavorful (at least 45–60 minutes, longer if you have time). Stir occasionally.
- Serve. Serve hot with your favorite toppings. For the best flavor, cool and refrigerate overnight—this chili is even better the next day!
Notes
- Mild Chili option: Cut the chili powder down to 1 tablespoon for super mild chili (for kids).
- Super Spicy Chili option: Add an extra tablespoon of chili powder, 1 teaspoon of cracked red pepper, 1 teaspoon of cayenne pepper, and a few diced jalapenos to the chili for a super spicy version.
- Option 1: Add dry beans directly to the chili — Dry beans go straight into the pot with the chili. Increase liquid to 10 extra cups of broth and plan on a long simmer (3–4 hours or longer), stirring often. Beans may cook unevenly and require close monitoring.
- Option 2: Soak beans, then add to the chili — Soak beans overnight, drain, then add directly to the chili. Use 8 extra cups of broth and simmer 2–3 hours, until beans are fully tender.
- Option 3 (Recommended): Soak and cook beans first — Soak beans overnight or 24 hours, cook separately in fresh water until tender, then drain and rinse before adding to the chili. This method gives the most consistent texture, better digestion, and a predictable simmer time.
Nutrition
Serving: 1.5cup | Calories: 370kcal | Carbohydrates: 20g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 2593mg | Potassium: 672mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1216IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 4mg
