Chili Recipe with Pinto Beans And Ground Beef - Hearty Food Ideas
Before diving into the wonderful world of chili, let’s chat about what you can pair with this savory dish. Pairing is an art form, and chili doesn’t shy away from the spotlight. Think crunchy cornbread muffins that soak up that flavorful goodness.
Or how about fresh, tangy guacamole that dances with your taste buds? If you want to keep it classic, a dollop of sour cream and a sprinkle of shredded cheese work wonders.
Perhaps you’re in the mood for something a bit unusual? Try tortilla chips for a satisfying crunch with each spicy bite. Now, let’s get cooking!
Servings 6
Calories 263kcal
Cost $
Ingredients
- 455 g of lean ground beef 1lb, minced beef
- 3 cloves of garlic, finely minced
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground cumin
- 1/2 tablespoon of dried oregano
- 1/2 tablespoon of chipotle chili powder avoid Indian chili powder
- 1/2 tablespoon of brown sugar
- 1 teaspoon of dehydrated onion flakes
- 1/2 teaspoon of cayenne pepper
- 8 tablespoons of tomato paste
- 14 oz cans of diced tomatoes 2 x 400g
- 1 cup of chicken broth 240ml
- 14 oz can of drained pinto beans 1 x 400g
- 1 large onion, finely chopped
- 2 stalks of celery, chopped
- 1 large carrot, chopped
- 1 red bell pepper, finely chopped
- 1 yellow or orange bell pepper, finely chopped
- 2 jalapeños, deseeded and chopped
- Cooking oil spray
- Sea salt and freshly cracked black pepper
- 2 spring onions green onions
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of smoked salt
Instructions
Step 1: Prepare Ingredients
- First, assemble all your ingredients. Chop the onions, celery, carrots, and bell peppers. Mince that garlic and pop open the cans. It’ll make your cooking process smoother.
Step 2: Sauté the Vegetables
- In a large pot, use a splash of cooking oil spray. Over medium heat, add the chopped onion, celery, carrot, and bell peppers. Sauté for about 5-7 minutes until they start to soften. Their sweetness will add a lovely base for your chili.
Step 3: Add the Garlic and Spices
- Once your veggies are tender, toss in the minced garlic. Sauté for an additional minute until fragrant but be careful not to brown it. Next, add the cumin, smoked paprika, oregano, and cayenne pepper. Stir everything together for about a minute, allowing the spices to bloom.
Step 4: Brown the Beef
- Now, push the vegetable mixture to the side and add the ground beef. Break it up with a spoon as it cooks. You want it to brown nicely, which should take around 5-6 minutes. Be sure to season it with salt and pepper.
Step 5: Mix in the Remaining Ingredients
- Once the beef is browned, add the tomato paste, diced tomatoes, chicken broth, and brown sugar. Then fold in the pinto beans, jalapeños, dehydrated onion flakes, and smoked salt. Stir it all together—this is where the magic starts to happen.
Step 6: Simmer
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 30-40 minutes. Check occasionally and give it a stir. The longer it simmers, the better it will taste!
Step 7: Final Touches
- After the simmering time, taste your chili. Adjust with more salt, pepper, or apple cider vinegar if needed. Serve it hot, garnished with fresh spring onions.
Notes
- Add More Heat: If you're a spice lover, include more jalapeños or a sprinkle of red pepper flakes to amp the heat.
- Herbs: Fresh cilantro or parsley can brighten the dish when served.
- Slow Cooker: For a set-it-and-forget-it option, simply transfer everything to a slow cooker on low for 6-8 hours.
- Thickening It Up: If you’d like a thicker consistency, let it simmer longer with the lid off.
- Freezing: This chili freezes beautifully. Store it in airtight containers for up to three months.