Homemade Three-Bean Beef & Venison Chili | Budget-Friendly & Freezer-Friendly

Homemade Three-Bean Beef & Venison Chili Recipe

Prep Time: Approximately 15–20 minutes, plus bean preparation

Bean Cooking Time: Approximately 1½ hours, or until fully cooked

Chili Simmer Time: Approximately 30–60 minutes

Total Time: Approximately 2½–3 hours

Yield: 12 cups

Servings: 12 one-cup servings or 6 two-cup servings

Cooking Method: Stovetop

Ingredients

Meat & Beans

• 1 lb ground venison

• 1 lb ground beef

• ½ cup dried red beans

• ½ cup dried kidney beans

• ½ cup dried black beans

Vegetables & Tomatoes

• 1 quart home-canned salsa

• 1 quart canned diced tomatoes, undrained

• 1 green bell pepper, diced

• 1 onion, diced

• 3 garlic cloves, minced

Homemade Chili Seasoning

• 3 tablespoons chili powder

• 1 tablespoon paprika

• 1 tablespoon dried basil

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• ¼ teaspoon cayenne pepper

• Salt and black pepper to taste

Optional: Water or beef broth, if needed to adjust the chili's consistency.

Step-by-Step Instructions

Step 1: Prepare the Dried Beans

Sort and thoroughly rinse the dried red beans, kidney beans, and black beans.

Place the beans in a large pot and cover generously with fresh water.

Because this mixture contains kidney beans, bring the beans to a vigorous boil for at least 30 minutes before reducing the heat to a simmer. Kidney beans must be thoroughly cooked for food safety.

Continue cooking until the beans are fully cooked but still hold their shape. Our beans took approximately 1½ hours.

We prefer our beans a little al dente, meaning tender and fully cooked but still firm rather than mushy.

Drain the beans and set aside.

Step 2: Sauté the Onions and Brown the Meat

In a large Dutch oven over medium heat, sauté the diced onion until it begins to soften.

Add 1 pound of ground beef and 1 pound of ground venison. Cook, breaking the meat apart as it browns, until fully cooked.

Drain any excess grease if necessary.

Step 3: Add the Vegetables

Add the diced green pepper and onion to the browned meat.

Cook for approximately 5–7 minutes, until the vegetables begin to soften.

Add the minced garlic and cook for another 30–60 seconds, stirring frequently.

Step 4: Add the Seasonings

Stir in the chili powder, paprika, basil, oregano, crushed red pepper flakes, cayenne pepper, salt, and black pepper.

Mix thoroughly to distribute the seasonings throughout the meat and vegetables.

Step 5: Add the Tomatoes and Salsa

Pour in the quart of diced tomatoes, including all the juices.

Add the quart of home-canned salsa.

Our homemade salsa already contains peppers and onions, so it adds another layer of flavor without requiring a lot of extra ingredients.

Step 6: Add the Cooked Beans

Stir the cooked and drained beans into the chili mixture.

If the chili is thicker than you prefer, add a little water or beef broth until you reach your desired consistency.

Step 7: Simmer

Reduce the heat to low and let the chili gently simmer for approximately 30–60 minutes, stirring occasionally.

Taste and adjust the salt, pepper, or other seasonings as desired.

Serve hot with your favorite toppings or sides!

One Pot of Chili, Multiple Budget-Friendly Meals!

One of the things I love most about making homemade chili is how many different meals we can get out of one batch!

We made 12 cups of this hearty chili using ingredients we already had at home. That meant we didn't need to make a big grocery run to put together several delicious meals.

Saturday College Football Chili Dogs

For Saturday gameday lunch, we enjoyed homemade chili dogs! Chili is one of those recipes that's perfect for football weekends, especially when you can make a big batch and enjoy the leftovers throughout the week.

Homemade Chili & Grilled Cheese

We also enjoyed warm bowls of chili alongside grilled cheese sandwiches.

And here's my favorite budget-saving part: I found a loaf of bread on the clearance rack at Schnucks!

A good grocery-store bargain, a little cheese, and a bowl of homemade chili made for an easy, comforting meal without spending much extra money.

Lunch Meal Prep & Freezer Meals

After enjoying our chili, we divided the remaining batch into portions:

• 4 cups went into the freezer for future meals.

• 2 cups were set aside for lunch meal prep.

• 4 cups went into the refrigerator for easy work-from-home lunches or a quick dinner.

The remaining 2 cups were used for our Saturday chili dogs.

Having homemade meals ready to heat up makes busy days so much easier!

My Favorite Kitchen Tools for Homemade Chili

Making homemade chili is even easier when you have a few dependable kitchen tools!

Here are some of my favorite types of kitchen essentials for preparing big batches of chili, organizing homemade seasonings, and storing leftovers.

• Cast-Iron Dutch Oven: Great for browning meat and simmering a big batch of homemade chili.

• Wide-Mouth Mason Jars: Perfect for storing properly home-canned salsa and tomatoes.

• Glass Meal-Prep Containers: Make it easy to portion leftover chili for lunches and quick dinners.

• Glass Spice Jars: Keep homemade seasonings organized and ready to use.

• Stainless Steel Measuring Spoons: Helpful for measuring the spices that give this chili its flavor.

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Dinner with Durf Tips & Tricks

1. Use What You Already Have

Before heading to the grocery store, check your freezer, pantry, and refrigerator.

We already had the ground venison, ground beef, dried beans, canned tomatoes, salsa, onion, and green pepper.

Using what you have on hand is one of the easiest ways to reduce food waste and make your grocery budget go further.

2. Add Homemade Salsa for Extra Flavor

One of my favorite tricks is adding home-canned salsa to chili.

The salsa already contains tomatoes, peppers, onions, and seasonings, making it a great shortcut for building flavor.

You can also use a quart of your favorite store-bought salsa if you don't can your own.

For home-canned salsa, always use a properly processed, research-tested canning recipe and check that the jar is safely sealed and shows no signs of spoilage.

3. Cook Your Dried Beans Separately

We like our beans fully cooked but still a little firm, so we cook them separately before adding them to the chili.

Cooking the beans separately also allows us to control their texture before combining them with the acidic tomatoes and salsa.

Remember that kidney beans must be boiled thoroughly before simmering. Never use undercooked kidney beans.

4. Stock Your Freezer When Meat Is on Sale

We used ground beef and ground venison that we already had in our freezer.

Keeping meat stocked in the freezer makes it easier to prepare homemade meals without having to purchase everything at once.

5. Don't Overlook Grocery Store Clearance Racks

That clearance loaf of bread from Schnucks was perfect for grilled cheese sandwiches!

Check the bakery clearance section for bread that can be used right away or frozen for later.

6. Make Enough for Another Day

If you're already taking the time to make a big pot of chili, why not prepare enough for another meal?

We made 12 cups, which gave us meals to enjoy now and portions to save for later.

How to Store & Freeze Homemade Chili

Refrigerator: Allow the chili to cool quickly by dividing it into shallow containers. Refrigerate within 2 hours of cooking and use within 3–4 days.

Freezer: Divide cooled chili into freezer-safe containers or bags, leaving room for expansion. Label each portion with the recipe name and date.

For best quality, enjoy frozen chili within approximately 3–4 months. Properly frozen chili kept continuously at 0°F remains safe longer, although quality may decline.

Reheating: Thaw frozen chili in the refrigerator or reheat directly from frozen using an appropriate method. Heat leftovers thoroughly to 165°F.

Dinner with Durf Tip: Freeze chili in smaller portions so you only need to thaw what you're going to eat. It's perfect for quick lunches, easy dinners, or another gameday meal!

Is Homemade Three-Bean Chili Budget-Friendly?

Absolutely! One of the biggest advantages of this recipe is that it uses affordable pantry staples, dried beans, and ingredients you may already have in your freezer.

Our batch made 12 cups of chili.

That equals:

• 12 one-cup servings

• 6 hearty two-cup servings

We used meat from our freezer, home-canned salsa, canned tomatoes, and vegetables already in the kitchen.

Your exact cost will depend on the price of the ingredients you use, particularly the ground beef and venison. We'll add a detailed cost-per-serving breakdown once the ingredient costs are calculated.

Frequently Asked Questions

Can I make this chili with only ground beef?

Yes! If you don't have venison, substitute another pound of ground beef. Ground turkey is another option.

Can I use canned beans instead of dried beans?

Absolutely! Canned beans make this recipe faster. Drain and rinse them before adding them to the chili. The texture and final yield may vary slightly.

Can I use store-bought salsa?

Yes! Use your favorite store-bought salsa in place of the home-canned salsa.

Is this chili spicy?

With crushed red pepper flakes, cayenne, and salsa, this chili has some heat. The spice level will also depend on the salsa you use.

For a milder version, reduce or omit the crushed red pepper and cayenne.

Can I freeze homemade chili?

Yes! Chili freezes well and is a great option for meal prepping. We froze 4 cups of our batch for future meals.

What can I serve with homemade chili?

We love serving ours with grilled cheese sandwiches or using it to make chili dogs. It's also delicious with cornbread, crackers, shredded cheese, or a dollop of sour cream.

Final Thoughts from Dinner with Durf

Homemade cooking doesn't have to be complicated or expensive.

Sometimes the best meals come from opening your pantry, checking your freezer, and getting creative with ingredients you already have.

Our Homemade Three-Bean Beef & Venison Chili gave us comforting bowls of chili, Saturday football chili dogs, easy work-from-home lunches, and freezer meals for another day.

And finding that clearance loaf of bread for grilled cheese? Just another little win for the grocery budget!

Good food, smart grocery shopping, and making the most of what we already have. That's what Dinner with Durf is all about!

If you try this recipe, I'd love to hear how you make your homemade chili. Do you have a favorite ingredient or secret trick?

Happy cooking!

Dinner with Durf