Pinto Bean and Beef Chili Recipe

Name: Pinto Bean and Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pinto beanspicked over, rinsed and soaked overnight in water to cover, or speed-soaked (see Note); 3 tablespoons vegetable oil; 1 pound trimmed boneless beef chuck or shoulder, cut into 1-inch cubes; 2 cups coarsely chopped onion; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 1/2 tablespoons minced garlic; 2 jalapeno chiles, seeded and minced; 2 1/2 teaspoons whole cumin seeds; 2 tablespoons mild chili powder; 2 teaspoons dried oregano; 1/8 teaspoon cinnamon; 2 large bay leaves; 2 cups boiling water; 3 tablespoons tomato paste; Salt and freshly ground black pepper; 1/4 cup finely chopped fresh cilantro

Servings: persons

2 cups pinto beanspicked over, rinsed and soaked overnight in water to cover, or speed-soaked (see Note)
3 tablespoons vegetable oil
1 pound trimmed boneless beef chuck or shoulder, cut into 1-inch cubes
2 cups coarsely chopped onion
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 tablespoons minced garlic
2 jalapeno chiles, seeded and minced
2 1/2 teaspoons whole cumin seeds
2 tablespoons mild chili powder
2 teaspoons dried oregano
1/8 teaspoon cinnamon
2 large bay leaves
2 cups boiling water
3 tablespoons tomato paste
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro

1
Drain the pinto beans.
2
Heat 1 tablespoon of the oil in the pressure cooker.
3
Add half of the cubed meat and cook over moderately high heat until well browned all over; transfer to a plate.
4
Repeat with the remaining meat and another tablespoon of the oil.
5
Set the meat aside.
6
Add the remaining 1 tablespoon oil to the cooker, along with the onion, red and green bell peppers, garlic, jalapenos and cumin seeds.
7
Cook over moderately high heat, stirring frequently, until the vegetables soften, about 2 minutes; scrape up any browned bits sticking to the bottom of the cooker.
8
Stir in the chili powder, oregano, cinnamon and bay leaves, then add the drained pinto beans, the reserved browned meat and the boiling water.
9
Lock the lid in place and bring to high pressure over high heat.
10
Lower the heat just enough to maintain high pressure and cook for 15 minutes.
11
Turn off the heat and allow the pressure to come down naturally; do not quick-release, or the meat will toughen.
12
Remove the lid, tilting it away from you to allow any excess steam to escape.
13
Remove and discard the bay leaves.
14
Stir the tomato paste into the chili and season with salt and black pepper, then simmer for a few minutes to blend the flavors.
15
If the chili seems too soupy, set it aside for a few hours at room temperature.
16
Alternatively, puree about a cupful of the beans and stir them back in.
17
Stir in the cilantro just before serving.

1692

kcal

Calories

153

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 2 cups pinto beanspicked over, rinsed and soaked overnight in water to cover, or speed-soaked (see Note), 3 tablespoons vegetable oil, 1 pound trimmed boneless beef chuck or shoulder, cut into 1-inch cubes, 2 cups coarsely chopped onion, and more.

Yes, Pinto Bean and Beef Chili 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!

Pinto Bean and Beef Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions