Pinto Bean Chili

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the diced onion and cook for 3–4 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
5. Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
6. Add the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Stir well to combine.
7. Add the drained pinto beans and bring the chili to a gentle boil.
8. Reduce the heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally.
9. Add a little water or additional broth if the chili becomes thicker than desired.
10. Taste and adjust the seasoning with additional salt, pepper, chili powder, or cumin as needed.
11. Let the chili simmer uncovered for another 5 minutes to reach your preferred consistency.
12. Ladle into bowls and top with shredded cheese, sour cream, onions, cilantro, jalapeños, or your favorite toppings.

Variations

• Replace some of the ground beef with spicy breakfast sausage or chorizo for a richer, bolder chili.
• Add diced green chiles, jalapeños, or chipotle peppers in adobo for smoky heat.
• Stir in black beans or kidney beans alongside the pinto beans for a three-bean chili.
• Add diced bell peppers or corn for extra vegetables, sweetness, and texture.

Tips

• Let the chili simmer slowly rather than boiling aggressively to give the beans and beef time to develop deeper flavor.
• For a thicker chili, mash a small portion of the pinto beans against the side of the pot and stir them back into the broth.
• Chili tastes even better the next day, making it an excellent make-ahead meal.
• Serve with warm cornbread, tortilla chips, or flour tortillas to soak up every bit of the rich chili broth.