(A beef and pinto bean chili recipe.
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.
More Pinto Bean Recipes
Pinto Bean Stew Recipe
Pinto Bean Pie Recipe
Texas Pinto Bean Recipe
Kamara's Pinto Bean Recipe
Pinto Bean Recipe with Ham
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