If you like pinto beans, you’re definitely going to enjoy this easy chili recipe. There are lots of people who don’t think beans belong in a chili while others don’t feel it’s complete without them. If you fall into the latter camp or you just want to try something new, give this pinto bean chili a whirl.
You’re going to love this highly flavorful dish. As well as the beef and beans, there are vegetables in there, a splash of vinegar and south of the border seasonings to add all that wonderful flavor you’ve been dreaming of.
This pinto bean chili is delicious served with spicy cheese quesadillas, although you can omit that if you prefer a different side dish such as rice, tortillas or cornbread with your homemade chili. You can also add any garnishes to like to the dish.
Why You’ll Love the Recipe:
Homemade chili is always a wonderful flavor experience, especially when it’s full of meat and beans too. This pinto beans version adds a different taste and texture to your chili.
How to Serve It:
Pair it with quesadillas or plain tortillas if you prefer. Avocado slices or guacamole, shredded cheese, sour cream, and cilantro are good garnishes.
Want to save this recipe?
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat if you like.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze them.
Variations and Substitutions:
If pinto beans aren’t to your taste, you can sub kidney beans in their place. Feel free to adjust the spice level too.
If you like beans in your homemade chili, you’re going to love the taste and texture this recipe delivers. It’s easy to make and offers a cozy, warming meal.
Pinto Bean Chili
Ingredients
For the chili:
- 2 Tbsp. Chili powder
- 1 lb. Dried pinto beans
- 2 Tbsp. Cumin
- 2 lbs. Ground beef
- ½ tsp. Sugar
- 1 Onion chopped
- 28 oz. Crushed tomatoes
- ½ C. Celery chopped
- 3 tsp. Apple cider vinegar
- 3 Tbsp. Flour
- 1 ½ tsp. Salt
- 4 C. Water
For the quesadillas:
- 3 C. Shredded cheddar cheese
- 8 oz. Canned chopped green chiles
- 3 tsp. Oil
- 12 Flour tortillas 6 inch size
Instructions
- Place the dried beans into a large pot, and cover them with a few inches of water.
- Bring the water to a boil for 2 minutes, remove the beans from the heat and cover to keep warm for 1 hour. Rinse and drain the beans.
- Add the ground beef onions and celery to a pot over medium high heat, and saute until the meat is completely browned and the vegetables have softened. Drain the excess grease.
- Mix in the flour, and saute for 1 minute.
- Slowly whisk in the water.
- Stir in the beans, cumin, chili powder and sugar.
- Bring the mixture to a boil, reduce the heat to medium low, and simmer covered for 1 ½ hours.
- Add in the tomatoes, salt and vinegar, and stir to combine.
- Layer some of the green chiles on one half of each flour tortilla.
- Sprinkle the cheese evenly on the tortillas over the green chiles.
- Fold each tortilla in half.
- Heat the oil in a skillet over medium heat, and sear the quesadillas until they are crispy and the cheese has melted.
- Serve the quesadillas sliced in half.
- Top with the chili.
- Enjoy!
