Cleve'S Chili Beans
A hearty and flavorful chili featuring tender pinto beans, seasoned ground beef, tomatoes, and spices, perfect for comforting gatherings or weeknight dinners.
Ingredients
Instructions
- Cook pinto beans until tender.
- Salt to taste.
- Brown ground beef, chopped onion, chopped bell pepper, salt, and chorizo in a skillet.
- Add tomato sauce, El Pato tomato sauce, dried pepper seeds, and chili powder to the skillet.
- Simmer the mixture for 5 minutes.
- Add the beef mixture to the cooked beans.
- Simmer the combined mixture for an additional 10 minutes.
Tips & Substitutions
To enhance flavor, soak the dry pinto beans overnight before cooking. If you prefer a vegetarian version, substitute the ground beef and chorizo with textured vegetable protein or mushrooms. Adjust the heat level by adding more or fewer dried pepper seeds. For a smoky flavor, consider incorporating a touch of smoked paprika. This dish pairs beautifully with Lyle'S Chili Con Carne for a hearty meal.
Serving Suggestions
Serve the chili beans hot, garnished with chopped green onions or cilantro. Pair with cornbread, rice, or tortilla chips for a satisfying meal. You can also use the chili beans as a filling for Beef 'N Bean Chimichangas or serve alongside Taco Sundaes for a fun twist at your next gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water if it thickens too much. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cleve'S Chili Beans contains roughly 223 calories, with 8g protein, 30g carbohydrates, and 11g fat. It is an excellent source of vitamin C (259% of the Daily Value), vitamin A (57% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2355mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pinto beans instead of dry ones?
Yes, you can use canned pinto beans for convenience. If you do, skip the cooking step and simply rinse and drain the beans before adding them to the skillet. Reduce the simmering time to allow the flavors to meld without overcooking the beans.
What can I do if the chili is too spicy?
If your chili turns out too spicy, you can balance the heat by adding a dollop of sour cream or yogurt on top when serving. Additionally, stir in a bit of sugar or honey to help mellow the flavors. Adding more beans or diced tomatoes can also help dilute the heat.
How can I make this recipe in a slow cooker?
To adapt this recipe for a slow cooker, cook the pinto beans as directed, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. This method allows the flavors to develop beautifully over time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).