Beef & Pinto Chili

Hey there, fellow food lover! We’re diving into cozy comfort food territory today with a bowl of Beef & Pinto Chili that will warm up your soul. It’s hearty enough for a snowstorm, simple enough for a weekday, and, let’s be honest, it’s the kind of recipe that’ll have your friends lifting the pot to their nose saying, “Yup, that’s the stuff.”

My little family can hardly wait for chili night, and you know what? It’s become our little tradition. Whenever the weather even hints at a chill — or sometimes just when the week’s been a doozy — the whole “what’s for dinner?” debate gets solved with this deliciously meaty and bean-packed wonder. Once, I remember letting my husband taste-test a “quick version” with canned beans, and he actually noticed (read: complained), which is a big testament around here. This recipe’s just become the real deal for us.

Why You’ll Love This Beef & Pinto Chili

– Because it’s like a hug in a bowl, if hugs came in flavors.
– Who doesn’t love a “throw everything in a pot” kind of meal?
– Perfect for those “everything’s gone wrong, I need chili” days.
– It’s just as good on day two. Or three. If it lasts that long.

How to Make It

Alright, here’s the deal. Once you’ve scraped together your ingredients, throw that skillet over medium heat and get your ground beef sizzling. We’re talking browned beautifully, with little crispy bits. Toss in onions and garlic — the dynamic duo, am I right? Cook ’til they’re soft and begging for some seasoning.

Next, we got beans — and I mean, lots of ‘em. Pinto beans, of course! Mix those in with your tomato paste and see everything start to come together, almost like they’re old pals reconnecting. Don’t forget the chili powder! Let it simmer and do its thing. Drink a glass of wine, stir lazily, and soon the magic happens. Bam, dinners sorted!

Ingredient Notes

– **Ground Beef:** Get the good stuff here, the meaty foundation. If you mess this up, you’ll be stuck with that sad, oil-slick situation. No one wants that.
– **Pinto Beans:** Essential beans for this chili — leaving ’em out might make you question everything.
– **Chili Powder:** Seriously, don’t hold back. If you have a heavy hand, I’m convinced you’ll like it even more.

Recipe Steps:

1. Brown ground beef in a pot.
2. Add onions and garlic; cook until soft.
3. Stir in pinto beans and tomato paste.
4. Sprinkle in chili powder and mix.
5. Let simmer to meld flavors.

What to Serve It With

Tips & Mistakes

Storage Tips

Right, so say you have leftovers (lucky you!), throw ’em in a sealed container and they’ll be best buddies with your fridge for up to 3 days. Eating it cold is a personal choice—some days there’s no waiting, and trust me, it still works for breakfast.

Variations and Substitutions

Let’s be real, sometimes creativity is driven by an empty pantry. If you’re out of ground beef, ground turkey or even a veggie mix can step in. No tomato paste? I’ve played the dice and used canned tomatoes. Worked like a charm. Honey instead of sugar? Sweet, sweet success, my friend.

Frequently Asked Questions

Beef & Pinto Chili

This hearty beef and pinto bean chili is packed with bold spices and perfect for a cozy dinner.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground beef
• ▢ 2 cups pinto beans cooked
• ▢ 1 cup diced onions
• ▢ 2 cloves garlic minced
• ▢ 14.5 oz diced tomatoes canned
• ▢ 2 tbsp chili powder
• ▢ 1 tsp ground cumin
• ▢ 0.5 tsp smoked paprika
• ▢ 1 cup beef broth low sodium
• ▢ 1 tbsp olive oil
• ▢ to taste salt
• ▢ to taste black pepper

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat.
• Add diced onions and cook until translucent, about 5 minutes.
• Add minced garlic and cook for 1 minute until fragrant.
• Add ground beef, breaking it up with a spoon, and cook until browned.
• Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper.
• Pour in beef broth and diced tomatoes; bring to a simmer.
• Add cooked pinto beans and simmer for 60 minutes, stirring occasionally.
• Adjust seasoning with salt and pepper as needed and serve hot.

Notes

Leftovers taste even better the next day. Top with shredded cheese or sour cream if desired.