This comforting Portuguese Chili Beans dish is a rustic favorite that blends tender kidney beans with savory ground meat or spicy linguiça sausage. The base is built on sautéed onions and garlic, creating a fragrant foundation for the rich tomato sauce. Spices like chili powder and a whole hot red pepper add a gentle warmth that deepens as the stew simmers. The result is a thick, satisfying texture with robust, home-style flavors. It is perfect for cold evenings, casual family dinners, or potlucks. Serve it hot with crusty Portuguese bread to soak up the delicious sauce. Simple ingredients come together to create a meal that feels both nostalgic and deeply satisfying.
Portuguese Chili Beans
Description
This comforting Portuguese Chili Beans dish is a rustic favorite that blends tender kidney beans with savory ground meat or spicy linguiça sausage. The base is built on sautéed onions and garlic, creating a fragrant foundation for the rich tomato sauce. Spices like chili powder and a whole hot red pepper add a gentle warmth that deepens as the stew simmers. The result is a thick, satisfying texture with robust, home-style flavors. It is perfect for cold evenings, casual family dinners, or potlucks. Serve it hot with crusty Portuguese bread to soak up the delicious sauce. Simple ingredients come together to create a meal that feels both nostalgic and deeply satisfying.Ingredients
Directions
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Rinse dried kidney beans and soak overnight in cold water, or use the quick-soak method by boiling for 2 minutes then letting stand for an hour.
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Drain and rinse the soaked beans, then place them in a large pot and cover with fresh water by about 2 inches.
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Bring the beans to a boil, then reduce heat and simmer until tender, about 45-60 minutes. Drain and set aside.
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In a large skillet or Dutch oven, heat cooking oil or render bacon over medium heat.
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Add chopped onion and mashed garlic to the skillet and sauté until softened and translucent, about 5 minutes.
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Add ground chuck or chopped linguiça sausage to the skillet and cook until browned, breaking up the meat with a spoon.
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Stir in tomato sauce or paste, chili powder, salt, black pepper, and the whole hot red pepper.
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Simmer the meat mixture for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
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Add the cooked kidney beans to the skillet and stir gently to combine with the sauce.
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Reduce heat to low and let the chili simmer for another 25-30 minutes, stirring occasionally, until thickened.
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Taste and adjust seasoning with more salt, pepper, or chili powder as desired.
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Serve hot in bowls, garnished with fresh chopped parsley or bell pepper if desired, alongside crusty Portuguese bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 159.2kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.6mg1%
- Sodium 23.9mg1%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 7.7g31%
- Sugars 2.5g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
