Beef Chili With Stewed Pinto Beans Recipe

Name: Beef Chili With Stewed Pinto Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pinto beans; 1 medium onion, chopped; Bouquet garni (thyme and pars- ley sprigs and bay leaf tied in a cheesecloth bag); 4 to 6 dried California or ancho chilies; Coarse salt and freshly ground pepper to taste; 2 1/2 pounds stewing beef, cut in 1-inch cubes and trimmed of fat; 2 tablespoons olive oil; 3 cloves garlic, peeled; 2 bay leaves; 1 1/2 tablespoons browned toasted cumin seeds; 1 tablespoon fresh oregano; 2 to 3 tablespoons Hungarian paprika; 1 tablespoon sugar

Servings: persons

1 pound pinto beans
1 medium onion, chopped
Bouquet garni (thyme and pars- ley sprigs and bay leaf tied in a cheesecloth bag)
4 to 6 dried California or ancho chilies
Coarse salt and freshly ground pepper to taste
2 1/2 pounds stewing beef, cut in 1-inch cubes and trimmed of fat
2 tablespoons olive oil
3 cloves garlic, peeled
2 bay leaves
1 1/2 tablespoons browned toasted cumin seeds
1 tablespoon fresh oregano
2 to 3 tablespoons Hungarian paprika
1 tablespoon sugar

1
Cover beans with water, bring to boil and drain.
2
Add fresh water to cover.
3
Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
4
Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies.
5
Tear them into strips and place in large bowl.
6
Add three cups boiling water and let the chilies soak for 30 minutes.
7
Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary.
8
Discard bouquet garni.
9
Meanwhile, pat the meat cubes dry with paper towels.
10
Heat oil in large, enameled cast-iron casserole.
11
Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides.
12
When all meat has been browned, return it to casserole.
13
Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic.
14
Blend until smooth (as two batches if you prefer).
15
Add chili-garlic liquid to meat along with remaining ingredients and three cups of water.
16
Simmer for one hour, adding more water as necessary to keep chili from drying out.
17
Taste and correct seasoning.
18
(If chili isn't hot enough, add more paprika).
19
Simmer for another 30 minutes.
20
Serve the beans separately.

1117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound pinto beans, 1 medium onion, chopped, Bouquet garni (thyme and pars- ley sprigs and bay leaf tied in a cheesecloth bag), 4 to 6 dried California or ancho chilies, and more.

Yes, Beef Chili With Stewed Pinto Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Chili With Stewed Pinto Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions