Ground Beef and Pinto Bean Chili

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/23/23
Prep: 20 mins
Cook: 2 hrs 30 mins
Soak Time: 8 hrs
Total: 10 hrs 50 mins
Servings: 8 servings

This pinto bean chili starts with dried pinto beans, giving it a fabulous homemade flavor. The beans are cooked and then combined with tomatoes, ground beef, and vegetables. Use a good quality chili powder to season this delicious bowl of red. 

Serve this tasty chili with cornbread or corn muffins for an excellent everyday meal.

Ground Beef and Pinto Bean Chili

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Ingredients

  • 8 ounces dried pinto beans

  • 3 (14.5-ounce) cans diced tomatoes

  • 2 medium green bell peppers, coarsely chopped

  • 2 tablespoons vegetable oil

  • 4 cups coarsely chopped onions, from about 4 large onions

  • 3 cloves garlic, minced

  • 1/4 cup coarsely chopped fresh parsley

  • 3 tablespoons butter, or margarine

  • 3 pounds ground beef

  • 1/4 cup chili powder

  • Salt, to taste

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon ground cumin

Steps to Make It

  1. Gather ingredients.

    Ground Beef and Pinto Bean Chili ingredients
    The Spruce 

  2. Pick over pinto beans; rinse. Place beans in a large bowl; cover with water and let stand overnight in the refrigerator. Drain before cooking.

    Dried pinto beans
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  3. Place drained beans in a large Dutch oven or pot; add water to cover. Bring to a boil; reduce heat, and cover the pan. Simmer the beans for about 45 minutes, or until they are tender. Bean skins should burst when you blow on a few in a spoon. Add the tomatoes and simmer for 5 minutes. Set beans aside. 

    Beans in dutch oven
     The Spruce

  4. In a large skillet or saute pan in 2 tablespoons of vegetable oil, sauté chopped onions and bell pepper until softened, stirring frequently. Add the garlic and chopped parsley and cook for 2 more minutes.

    Vegetables for chili
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  5. In a large skillet melt 3 tablespoons butter or margarine over medium heat. Add the ground beef and cook, stirring and breaking up, until no longer pink. Add the onion and bell pepper mixture to the beef; stir in chili powder and cook for 10 minutes. Add beef mixture to beans and stir in the ground black pepper, ground cumin, and salt to taste.

    Chili in a dutch oven
    The Spruce

  6. Cover the pan, reduce the heat to low, and simmer for 1 hour. Remove cover and continue cooking for about 30 minutes. 

    Simmering beef and pinto bean chili in Dutch oven
    The Spruce

  7. Skim off excess fat before serving.

    Beef and pinto bean chili in bowls
    The Spruce

  8. Enjoy.

Recipe Variations

  • Use a combination of red and green bell peppers in the chili.
  • If you like heat, add a finely chopped seeded jalapeno pepper or a can of mild chopped green chiles.

Should I Drain Beans After Cooking?

  • Once your beans have reached the desired tenderness, it is important to drain them right away as that stops the cooking process, and your beans don't overcook.

Helpful Links

Nutrition Facts (per serving)
727 Calories
39g Fat
39g Carbs
56g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 727
% Daily Value*
Total Fat 39g 50%
Saturated Fat 14g 72%
Cholesterol 163mg 54%
Sodium 557mg 24%
Total Carbohydrate 39g 14%
Dietary Fiber 11g 39%
Total Sugars 11g
Protein 56g
Vitamin C 51mg 256%
Calcium 181mg 14%
Iron 8mg 47%
Potassium 1672mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)