Slow-Cooker Five-Alarm Three-Bean Chili

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Makes: 10 servings
Cook: 4 to 5 hours (High)
  • 2 pounds beef stew meat, cut into small pieces

  • 2 (14.5-ounce) cans diced tomatoes with zesty green chiles, drained, Del Monte®

  • 1 (15-ounce) can pinto beans, rinsed and drained, Bush’s®

  • 1 (15-ounce) can cannellini beans, rinsed and drained, Progresso®

  • 1 (15-ounce) can dark red kidney beans, rinsed and drained, Bush’s®

  • 1 (12-ounce) bottle ale-style beer

  • 1 medium onion, diced

  • 1 (6-ounce) can tomato paste, Hunt’s®

  • 2 (1.25-ounce) packets hot chili seasoning mix, McCormick®

  • 2 jalapeño chile peppers, diced*

  • Red pepper flakes, McCormick®

  • Sliced jalapeño chile peppers* (optional)


In a 5-quart slow cooker, stir together beef stew meat, tomatoes, pinto beans, cannellini beans, kidney beans, beer, onion, tomato paste, chili seasoning mix, diced jalapeño chile peppers, and 2 teaspoons of the red pepper flakes until combined.

Cover and cook on high-heat setting for 4 to 5 hours. Spoon into soup bowls. If desired, top with red pepper flakes and sliced jalapeños.

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