CHILI PINTO BEANS RECIPES

Name: Classic Chili with Pinto Beans
Prep time: 5 min
Cook time: 20 min
Yield: 5
Cuisine: American,
Ingredients: 1; 1 pound lean ground beef; 1 cup chopped onion; 1 package McCormick® Chili Seasoning Mix, Original; 1 can (16 oz) BUSH’S® Mild Pinto Chili Beans undrained; 1 can (14 1/2 oz) diced tomatoes undrained; 1 can (8 ounces) tomato sauce; Frank’s RedHot® Original Cayenne Pepper Sauce optional

CLASSIC CHILI WITH PINTO BEANS | MCCORMICK

Classic Chili with Pinto Beans | McCormick image

Win or lose, it’s always a good game when there’s a bowl of homemade chili involved. For game day or any day, you can’t go wrong with a hearty cup of this classic chili starring McCormick® Chili Seasoning Mix, Bush’s® Mild Pinto Chili Beans, and Frank’s® RedHot Original.

Provided by McCormick

Prep Time 5 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 8

Ingredients

1
1 pound lean ground beef
1 cup chopped onion
1 package McCormick® Chili Seasoning Mix, Original
1 can (16 oz) BUSH’S® Mild Pinto Chili Beans undrained
1 can (14 1/2 oz) diced tomatoes undrained
1 can (8 ounces) tomato sauce
Frank’s RedHot® Original Cayenne Pepper Sauce optional

Steps:

Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
Stir in Seasoning Mix and remaining ingredients, except RedHot Sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, and drizzle with RedHot Sauce, if desired.

Nutrition Facts : Calories 289 Calories

PINTO BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pinto Bean Chili Recipe: How to Make It - Taste of Home image

Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil
Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.

Nutrition Facts : Calories 787 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 1373mg sodium, CarbohydrateContent 72g carbohydrate (4g sugars, FiberContent 18g fiber), ProteinContent 51g protein.

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PINTO BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Lunch
Cuisine North America, Mexican
Calories 787 calories per serving

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.

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