Pinto Bean Chili Recipes

SLOW COOKER 3-BEAN CHILI

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

AWARD WINNING CHILI RECIPE WITH GROUND BEEF & PINTO BEANS

Steps:

• In a large stockpot, sauté your minced garlic and onion with vegetable oil, over a medium heat.
• Add your ground beef and break it up until it's browned off.
• Add beef broth and let it simmer for a few minutes over medium heat.
• Throw all of your spices, except for chili powder, into the chili and occasionally stir the mixture. I keep my bay leaves whole and just pull them out at the end. You can crush bay leaves though.
• Add your can of crushed tomato and stir.
• Add your diced jalapeño, chili bean and chili powder. If you want it spicy, add the jalapeño seeds into your chili. If you want to keep it mild, only add half of the jalapeño (no seeds) or omit all together.
• Lastly, add your cornmeal. This acts a thickening agent. Stir it into your chili and keep your chili simmering for another 10 minutes. If you want even thicker chili, bring it to a boil and then reduce to a simmer, after adding your cornmeal.

PINTO BEAN CHILI

Steps:

• 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. , 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., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies 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. Serve with chili.

5-BEAN CHILI

Steps:

• In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
• Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

CLASSIC CHILI WITH PINTO BEANS

Steps:

• Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
• Stir in Seasoning Mix and remaining ingredients, except RedHot Sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Serve with shredded cheese, sour cream and chopped onion, and drizzle with RedHot Sauce, if desired.

PORK AND PINTO BEAN CHILI

Steps:

• Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
• Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
• Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
• Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
• Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
• Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

BEEF CHILI WITH STEWED PINTO BEANS

Steps:

• Cover beans with water, bring to boil and drain. Add fresh water to cover. Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
• Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies. Tear them into strips and place in large bowl. Add three cups boiling water and let the chilies soak for 30 minutes.
• Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary. Discard bouquet garni.
• Meanwhile, pat the meat cubes dry with paper towels. Heat oil in large, enameled cast-iron casserole. Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides. When all meat has been browned, return it to casserole.
• Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic. Blend until smooth (as two batches if you prefer).
• Add chili-garlic liquid to meat along with remaining ingredients and three cups of water. Simmer for one hour, adding more water as necessary to keep chili from drying out. Taste and correct seasoning. (If chili isn't hot enough, add more paprika). Simmer for another 30 minutes.
• Serve the beans separately.

SLOW COOKER PINTO BEAN CHILI WITH GROUND BEEF

Steps:

• Gather the ingredients.
• Rinse and sort the pinto beans, picking out any malformed beans or small stones.
• Combine the pinto beans and water in crock pot.
• Cover and cook on high for 3 hours or until beans are tender (this step can be done quickly on the stovetop as well).
• Heat the vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, and hot pepper and cook until softened.
• Transfer to the slow cooker.
• Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently.
• Drain thoroughly and transfer to the slow cooker.
• Add the tomatoes and chili powder to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
• Reduce the slow cooker heat setting to low; cover and cook for 3 to 4 hours longer.
• Top chili servings with your favorite optional garnishes.