A big pot of Pinto Bean Chili is the kind of meal that makes a kitchen smell incredible long before dinner is ready. Tender pinto beans and seasoned ground beef simmer together in a rich, tomato-based chili until the flavors deepen and the broth becomes thick, savory, and deeply satisfying. It’s hearty enough to stand on its own and simple enough to become a weeknight staple.
The pinto beans are the star of this chili, bringing a creamy texture and subtle sweetness that pairs beautifully with the rich beef. A blend of chili powder, cumin, garlic, and oregano gives the broth layers of warm Southwestern flavor, while a slow simmer allows everything to meld into one comforting pot.
What makes this chili especially versatile is how easily it can be customized. Keep it mild for the whole family, add jalapeños or extra chili powder for heat, or pile on your favorite toppings for a loaded bowl. A little shredded cheese, sour cream, fresh cilantro, or diced onion turns each serving into something completely irresistible.
Perfect for cold evenings, game days, family dinners, or make-ahead meals, this Pinto Bean Chili is filling, flavorful, and even better the next day. Serve it with warm cornbread or flour tortillas and let everyone build their own perfect bowl.
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 (15-ounce) cans pinto beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1½ cups beef broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar
- Salt and black pepper, to taste
- 1–2 cups water or additional beef broth, as needed
Optional Toppings
- Shredded Cheddar cheese
- Sour cream
- Diced white onion
- Chopped fresh cilantro
- Sliced jalapeños
- Diced avocado
- Crushed tortilla chips
- Lime wedges
