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
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
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.
PINTO BEAN/HAM SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
Provided by Taste of Home
Categories Lunch
Total Time 03 hours 20 minutes
Prep Time 20 minutes
Cook Time 03 hours 00 minutes
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 482 calories, FatContent 25g fat (9g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 35g protein.
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