Description
Hearty Pinto Bean Chili brings Mexican-inspired warmth to comfort food lovers with rich, spicy layers of flavor. Robust beans, smoky spices, and deep aromatics create a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Proteins:
- 2 pounds ground beef
- 1 pound dried pinto beans
Vegetables and Aromatics:
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 1 can (28 ounces / 794 grams) crushed tomatoes
Seasonings and Liquids:
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 3 tablespoons all-purpose flour
- 4 cups water
- 2 teaspoons cider vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
Instructions
- Submerge pinto beans in a large pot with water extending 2 inches above the beans.
- Rapidly boil beans for 2 minutes, then remove from heat and let rest, covered, for 1 hour.
- Discard soaking liquid, drain and rinse beans thoroughly.
- In the same pot, brown ground beef with onions and celery over medium heat until meat loses pink color, draining excess fat.
- Sprinkle flour over meat mixture, stirring to incorporate, then gradually pour in water while mixing.
- Combine soaked beans, chili powder, cumin, and sugar into the meat mixture, bringing to a rolling boil.
- Reduce heat, cover, and simmer for 90 minutes or until beans reach tender consistency.
- Integrate crushed tomatoes, cider vinegar, and salt, warming through while stirring periodically.
- Prepare quesadillas by spreading green chiles on tortilla halves and topping with shredded cheddar cheese.
- Fold tortillas and cook in canola oil over medium heat until golden brown on both sides, adding oil as necessary.
- Slice quesadillas diagonally and serve alongside hot chili.
Notes
- Soak beans overnight to reduce cooking time and improve digestibility, making the beans easier on your stomach.
- Customize heat levels by adjusting chili powder and adding cayenne pepper for spice lovers who want an extra kick.
- Replace ground beef with plant-based crumbles or chopped mushrooms to create a vegetarian version that maintains rich, hearty flavors.
- Pat tortillas dry before cooking to ensure crispy, golden-brown quesadillas with perfect texture and minimal oil absorption.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 32 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 80 mg