We’re turning up the heat and embracing the cozy warmth of a classic Pinto Bean Chili. Picture this: a hearty blend of pinto beans, savory spices, and a touch of Tex-Mex flair, all simmering together in one glorious pot.
Whether you’re a chili aficionado or a newcomer to the world of comforting bowls, this recipe is your ticket to a flavor-packed journey that’ll have your taste buds doing the salsa. So, let’s grab our aprons and dive into the aromatic delight that is Pinto Bean Chili!
Get ready for a chili experience that’s bold, delicious, and oh-so-satisfying.
Ingredients
- 1 pound dried pinto beans
- 2 pounds ground beef
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 tablespoons all-purpose flour
- 4 cups water
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1/2 teaspoon sugar
- 1 can (28 ounces) crushed tomatoes
- 2 teaspoons cider vinegar
- 1-1/2 teaspoons salt
- Chili Cheese Quesadillas
- 2 cans (4 ounces each) chopped green chiles
- 12 flour tortillas (6 inches)
- 3 cups shredded cheddar cheese
- 3 teaspoons canola oil
- Optional:Â Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream
Instructions:
Step 1: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Step 2: In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Step 3: Meanwhile, for quesadillas, spread about 1 tablespoon of chiles on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.
Frequently Asked Questions:
Can I use canned pinto beans instead of dried ones?
While using dried pinto beans offers a deeper flavor and texture, you can substitute canned pinto beans to save time.
Just remember to adjust the cooking time and skip the step of soaking and boiling the beans.
Can I use ground turkey or chicken instead of ground beef?
Absolutely, you can use ground turkey or chicken instead of ground beef for a leaner option.
The choice of protein can alter the flavor profile slightly, but it’s a great way to personalize the dish.
How can I make the chili less spicy?
If you prefer a milder chili, you can reduce the amount of chili powder and ground cumin.
Additionally, you can omit or reduce the amount of chopped green chiles in the quesadillas to lessen the heat.
Can I use different types of cheese for the quesadillas?
Certainly! While cheddar cheese is a popular choice for its melting properties, you can get creative with different cheeses like Monterey Jack, pepper jack, or a blend of cheeses for unique flavor combinations.
What are some good toppings for the chili and quesadillas?
You can customize your Pinto Bean Chili and Quesadillas with toppings like corn off the cob, chopped red onions, sliced jalapeno peppers, sour cream, diced avocado, chopped cilantro, or even a squeeze of lime for a burst of freshness.
Do I need to soak the dried pinto beans before using them?
Yes, the recipe calls for soaking the dried pinto beans to help soften them.
After boiling for 2 minutes, you’re instructed to let them stand for 1 hour.
This step helps reduce the cooking time and ensures the beans cook evenly.
What can I use as a replacement for ground cumin?
If you don’t have ground cumin on hand, you can use ground coriander or a combination of other spices like paprika, chili powder, and a touch of cinnamon for a similar depth of flavor.
Can I make this chili in a slow cooker instead of a Dutch oven?
Yes, you can adapt the recipe for a slow cooker.
After browning the beef and onions, transfer everything to a slow cooker along with the remaining ingredients (except the toppings).
Cook on low for 6-8 hours or until the beans are tender and the flavors meld together.
Can I prepare the chili in advance?
Absolutely! In fact, chili often tastes even better the next day as the flavors have more time to develop.
Pinto Bean Chili
Ingredients
- 1 pound dried pinto beans
- 2 pounds ground beef
- 1 medium onion chopped
- 3 celery ribs chopped
- 3 tablespoons all-purpose flour
- 4 cups water
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1/2 teaspoon sugar
- 1 can 28 ounces crushed tomatoes
- 2 teaspoons cider vinegar
- 1-1/2 teaspoons salt
- Chili Cheese Quesadillas
- 2 cans 4 ounces each chopped green chiles
- 12 flour tortillas 6 inches
- 3 cups shredded cheddar cheese
- 3 teaspoons canola oil
- Optional: Corn off the cob chopped red onion, sliced jalapeno pepper and sour cream
Instructions
- Step 1: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
- Step 2: In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
- Step 3: Meanwhile, for quesadillas, spread about 1 tablespoon of chiles on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.
