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Pinto Bean Chili

User Rating 5 Star Rating (1 Review)

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

Ingredients:

  • 8 ounces dried pinto beans
  • 3 cans (14.5 ounces each) diced tomatoes
  • 2 large green bell peppers, seeded and chopped
  • 2 tablespoons vegetable oil
  • 4 cups chopped onions, about 4 large onions
  • 3 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 3 tablespoons butter or margarine
  • 3 pounds lean ground beef
  • 1/4 cup chili powder
  • 4 to 5 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin

Preparation:

Pick over pinto beans; rinse. Place beans in a large bowl; cover with water and let stand overnight in refrigerator. Drain before cooking. Place drained beans in a large Dutch oven or pot; add water to cover. Bring to a boil; reduce heat, cover and simmer for about 45 minutes, or until beans are tender. Bean skins should burst when you blow on a few in a spoon. Add tomatoes and simmer for 5 minutes. Set beans aside. In a skillet in 2 tablespoons of vegetable oil, sauté chopped onions and bell pepper until soft, stirring frequently. Add garlic and chopped parsley. In a large skillet melt 3 tablespoons butter; or margarine and brown ground beef lightly. With slotted spoon, transfer beef to the onion mixture; stir in chili powder and cook for 10 minutes. Add beef mixture to beans and stir in pepper, ground cumin, and salt to taste. Cover and simmer for 1 hour. Remove cover and continue cooking for about 30 minutes. Skim off excess fat before serving pinto bean recipe. This pinto bean recipe serves 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Pinto Bean Chile Is A Big Hit, Member Cornbreadknights

This recipe is absolutely delicious. Everyone simply loves the flavor and the taste. I use light red beans in place of Pinto beans, just my preference, but it is just as good with the pinto. My sister and I live quite close so our families share meals and I have become the official ""Chili Man"". She refuses to make Chili anymore. I normally use 16 ozs. of beans instead of 8. I've even made some of it without meat for my daughter who doesn't eat meat (except for seafood) and it was really good. overfall a good chili. I hadn't eaten chili in a long time when I first made this recipe because I hate all canned chilis. Now I eat it about once a month.

33 out of 34 people found this helpful.

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