Pinto Bean Chili

Name: Pinto Bean Chili
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
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; Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream

Total Time Prep: 20 min. + soaking Cook: 1-3/4 hours

Yield 8 servings

Test Kitchen Approved

This hearty pinto bean chili features creamy pinto beans and ground beef simmered with crushed tomatoes, ground cumin and chili powder. Top it with your favorite chili toppings to create a comforting winter meal.

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
Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream

Directions

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. If desired, serve with optional toppings.

Nutrition Facts

1-1/2 cups: 465 calories, 15g fat (5g saturated fat), 70mg cholesterol, 769mg sodium, 48g carbohydrate (7g sugars, 12g fiber), 35g protein.

Cumin and chili powder season this traditional pinto bean chili recipe. Serve with quesadillas to make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado

Recipe Creator