Description
Pinto bean chili brings southwestern comfort to your dinner table with hearty spices and rich flavors. Robust ingredients meld together, creating a soul-warming dish that connects passionate cooks with rustic culinary traditions you’ll savor down to the last delicious spoonful.
Ingredients
Scale
Protein:
- 2 pounds ground beef
- 1 pound dried pinto beans
Vegetables and Aromatics:
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 can (28 ounces) crushed tomatoes
Spices, Seasonings, and Additional Ingredients:
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1/2 teaspoon sugar
- 2 teaspoons cider vinegar
- 1 1/2 teaspoons salt
- 4 cups water
Quesadilla Ingredients:
- 12 flour tortillas (6 inches)
- 3 cups shredded cheddar cheese
- 3 teaspoons canola oil
Instructions
- Soak pinto beans in a large pot, covering with water by 2 inches, then bring to a rapid boil for 2 minutes.
- Remove from heat, cover, and allow beans to rest for 1 hour at room temperature.
- Drain and rinse beans, discarding the soaking liquid.
- In a Dutch oven, brown ground beef with onions and celery over medium-high heat until meat is completely cooked and vegetables are softened.
- Drain excess fat from the meat mixture, then sprinkle flour over the surface and mix thoroughly.
- Gradually pour water into the meat mixture, stirring continuously to prevent lumps.
- Add soaked beans, chili powder, cumin, and sugar to the pot, bringing the mixture to a full boil.
- Reduce heat to low, cover, and simmer for 90 minutes or until beans reach a tender consistency.
- Incorporate diced tomatoes, vinegar, and salt into the chili, stirring and heating for an additional 10 minutes.
- Prepare quesadillas by spreading green chiles on half of each tortilla and sprinkling with cheddar cheese.
- Fold tortillas and cook in a lightly oiled skillet over medium heat until golden brown on both sides.
- Slice quesadillas diagonally and serve alongside the hot chili.
Notes
- Soak beans overnight to reduce cooking time and improve digestibility, making the chili more tender and easier to digest.
- Use lean ground beef or swap with turkey for a lower-fat alternative that doesn’t compromise on flavor and protein content.
- Customize heat levels by adjusting chili powder and adding fresh jalapeños or hot sauce for spice lovers who want an extra kick.
- Prep quesadillas ahead of time and keep warm in the oven, allowing you to serve a hot, crispy side alongside steaming chili without last-minute stress.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 491 kcal
- Sugar: 3 g
- Sodium: 742 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 87 mg