Wild Bill'S Pinto Bean Chili
A hearty, smoky chili featuring tender pinto beans, ground beef, and vibrant spices, perfect for comforting gatherings and flavorful family dinners.
Ingredients
- 2 lb dried pinto beans ⓘ
- 16 oz chopped tomatoes or 2 medium tomatoes, chopped ⓘ
- 1/3 cup chili powder ⓘ
- 3 large cloves garlic, minced ⓘ
- 1 large red onion, chopped fine ⓘ
- salt to taste ⓘ
- 1 1/2 Tbsp cumin ⓘ
- 1 Tbsp coriander ⓘ
- 1 red pepper (optional) ⓘ
- 1 green pepper, chopped fine ⓘ
- 1 1/2 lb lean ground beef ⓘ
Instructions
- Place dried pinto beans in a large heavy saucepan or Dutch oven and cover with water. Bring to a boil.
- Turn heat down and simmer for 15 minutes.
- Drain the beans.
- Return beans to the pan and cover with water by 2 inches.
- Add chopped or canned tomatoes, chili powder, minced garlic, chopped red onion, cumin, coriander, chopped green pepper, and optional red pepper.
- Bring mixture back to a boil.
- Reduce heat to simmer.
- Saute ground beef until browned.
- Add browned beef to the bean mixture.
- Cook until beans are soft, stirring occasionally and ensuring enough water is present to prevent drying out, about 3 to 4 hours.
- Uncover if the beans become too soupy.
- Add salt to taste.
- Garnish with shredded Jack or Cheddar cheese and cilantro.
- Serve with fresh flour tortillas and your favorite salsa.
Tips & Substitutions
To enhance the flavor, consider adding a dash of smoked paprika or a splash of Worcestershire sauce. If you're short on time, canned beans can be used instead. Just reduce the cooking time to 30-45 minutes. For a vegetarian version, substitute the beef with lentils or extra beans. This chili also pairs well with recipes like Easy Taco Soup.
Serving Suggestions
Serve the chili hot, garnished with shredded Jack or Cheddar cheese and fresh cilantro. It pairs wonderfully with fresh flour tortillas or cornbread. A side of your favorite salsa can enhance the flavors. For a complete meal, consider serving alongside a simple green salad.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat on the stovetop over medium heat, adding a small amount of water if needed to restore consistency. Stir occasionally to heat evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Bill'S Pinto Bean Chili contains roughly 515 calories, with 25g protein, 61g carbohydrates, and 29g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (93% of the Daily Value), and calcium (84% of the Daily Value). Note that it is relatively high in sodium, at 1340mg per serving (58% 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 make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After boiling the beans, add all ingredients to the slow cooker and cook on low for 6-8 hours or until the beans are tender. This method infuses flavors beautifully while requiring less attention.
Is it necessary to soak the beans overnight?
Soaking beans overnight is not mandatory, but it can help reduce cooking time and improve digestibility. If you're short on time, you can use the quick soak method by boiling the beans for 2 minutes, then letting them sit for an hour before proceeding with the recipe.
What can I do if the chili is too thick?
If your chili turns out too thick, simply add a little water or broth to reach your desired consistency. Stir well and let it simmer for a few more minutes. This will not only adjust the thickness but also help meld the flavors together.
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).