Ground Beef Pinto Bean Chili
A thick stovetop chili with ground beef, kidney and pinto beans, tomatoes, and chili powder, simmered for an hour.
Equipment
- Large pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef a slightly fatty blend, most grease drained
- 1 onion chopped, yellow or sweet
- 1 green bell pepper chopped
- 1 celery stalk chopped
- 1 can diced tomatoes 15 ounces, drained of excess liquid
- 1 can tomato sauce 8 ounces
- 1 can diced tomatoes with green chilies 10 ounces
- 1 can kidney beans 15 ounces, drained
- 1 can pinto beans 15 ounces, not rinsed, with some liquid kept
- 1 cup beef broth plus up to 1 cup more as needed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 pinch cayenne pepper optional
Instructions
Cooking
- Brown. Brown the beef in a large pot, breaking it up, then drain most of the grease.
- Soften. Add the onion, bell pepper, and celery and cook until tender.
- Stir. Add the tomatoes, tomato sauce, tomatoes with green chilies, beans, broth, and spices.
- Simmer. Simmer uncovered at least 1 hour, stirring now and then and adding broth if needed.
- Serve. Adjust the seasoning, rest a few minutes, and serve hot.
Notes
Substitutions: Use black beans or white beans for part of the beans.
Tips: Keep some bean liquid for body and simmer a full hour.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months.
Nutrition does not include the optional cayenne pepper.