Pinto bean chili recipe

Category: lynda > Casseroles > Chili

A beef and pinto bean chili recipe. INGREDIENTS: * 8 ounces dried pinto beans * 3 cans (14.5 ounces each) diced tomatoes * 2 large green bell peppers, seeded and chopped * 2 tablespoons vegetable oil * 4 cups chopped onions, about 4 large onions * 3 cloves garlic, minced * 1/4 cup chopped parsley * 3 tablespoons butter or margarine * 3 pounds lean ground beef * 1/4 cup chili powder * 4 to 5 teaspoons salt, or to taste * 1 teaspoon ground black pepper * 1 teaspoon ground cumin PREPARATION: Pick over pinto beans; rinse. Place beans in a large bowl; cover with water and let stand overnight in refrigerator. Drain before cooking. Place drained beans in a large Dutch oven or pot; add water to cover. Sponsored Links Bring to a boil; reduce heat, cover and simmer for about 45 minutes, or until beans are tender. Bean skins should burst when you blow on a few in a spoon. Add tomatoes and simmer for 5 minutes. Set beans aside. In a skillet in 2 tablespoons of vegetable oil, sauté chopped onions and bell pepper until soft, stirring frequently. Add garlic and chopped parsley. In a large skillet melt 3 tablespoons butter; or margarine and brown ground beef lightly. With slotted spoon, transfer beef to the onion mixture; stir in chili powder and cook for 10 minutes. Add beef mixture to beans and stir in pepper, ground cumin, and salt to taste. Cover and simmer for 1 hour. Remove cover and continue cooking for about 30 minutes. Skim off excess fat before serving pinto bean recipe. This pinto bean recipe serves 8.

Servings: 8
Preparation Time: 1 hr and a half
Cooking Time: same
Author Rating: 1/10
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