Chili With Beans

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Servings: 25 Difficulty: Intermediate
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A hearty, slow-simmered American classic loaded with lean beef, pinto beans, and a medley of peppers for deep, comforting flavor.
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This robust chili is a true comfort food staple, blending lean ground beef with hearty pinto beans and a vibrant mix of peppers including Anaheim, yellow, jalape&# 195;±o, and serrano varieties. The dish is enriched with crushed tomatoes and a warm spice blend of cumin, paprika, and chili powders, creating a complex, savory profile that is both aromatic and satisfying. Perfect for feeding a crowd or freezing for future meals, this recipe delivers a thick, textured consistency that improves as the flavors meld during the long simmer. ItâÂÂs an ideal choice for family dinners, potlucks, or chilly evenings when you crave something substantial and home-style.

Chili With Beans recipe image
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Chili With Beans

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 25 Calories: 1862.1

Description

This robust chili is a true comfort food staple, blending lean ground beef with hearty pinto beans and a vibrant mix of peppers including Anaheim, yellow, jalape&# 195;±o, and serrano varieties. The dish is enriched with crushed tomatoes and a warm spice blend of cumin, paprika, and chili powders, creating a complex, savory profile that is both aromatic and satisfying. Perfect for feeding a crowd or freezing for future meals, this recipe delivers a thick, textured consistency that improves as the flavors meld during the long simmer. ItâÂÂs an ideal choice for family dinners, potlucks, or chilly evenings when you crave something substantial and home-style.

Ingredients

Directions

  1. Drain and rinse the pinto beans, then combine them with the diced onions, bell peppers, Anaheim chilies, yellow chilies, jalapeños, serranos, and crushed tomatoes in a large stockpot or kettle.
  2. In a separate large skillet, cook the lean ground beef over medium-high heat, breaking it into small crumbles as it browns.
  3. Once the beef is fully cooked, drain any excess fat from the skillet.
  4. Add the salt, black pepper, chopped garlic, cumin, paprika, New Mexico chili powder, California chili powder, and oregano to the cooked beef.
  5. Stir in 1 cup of water and gently heat the meat mixture for a minute to toast the spices and combine flavors.
  6. Pour the seasoned meat mixture into the stockpot with the beans and vegetables.
  7. Stir well to combine all ingredients. If the mixture appears too thick, add an additional cup of water to reach your desired consistency.
  8. Bring the chili to a simmer over medium-low heat, stirring occasionally to prevent sticking.
  9. Reduce heat to low and let the chili simmer gently for about 1.5 hours, allowing the peppers and onions to become tender and the flavors to meld.
  10. Stir periodically during cooking to ensure even heating and to prevent scorching at the bottom of the pot.
  11. Taste and adjust seasoning if necessary before serving.

Nutrition Facts

Servings 25

Amount Per Serving
Calories 1862.1kcal
% Daily Value *
Total Fat 78.6g121%
Saturated Fat 24.6g123%
Cholesterol 431.3mg144%
Sodium 1635.2mg69%
Total Carbohydrate 109.7g37%
Dietary Fiber 49.0g196%
Sugars 48.0g
Protein 186.1g373%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beans, beef, pinto, spicy, hearty, comfort food, american, cumin, peppers, simmered, crowd pleaser, make ahead, protein, vegetables, tomato, slow cook, dinner
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