PINTO BEANS SEASONING MIX RECIPES

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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

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

SOUTH YOUR MOUTH: SLOW COOKER PINTO BEANS



South Your Mouth: Slow Cooker Pinto Beans image

Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread. Recipe includes instructions for crock pot and stove top preparation.

Provided by Mandy Rivers | South Your Mouth

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Number Of Ingredients 8

1 20-oz. bag Hurst’s Pinto Beans with Ham Flavor Packet
6 cups chicken both
2 cups water
2-3 ham hocks (see notes)
1 large onion, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper

Steps:

  • Add beans WITHOUT seasoning packet, chicken broth and water to a slow cooker then stir to combine. Add ham hocks and onion pieces to cooker, cover and cook on high for 4 hours. Set seasoning packet aside.
  • Add seasoning packet and remaining spices to cooker, stir to combine, then cover and continue cooking for 2-4 hours or until beans are very tender.
  • Remove ham hocks to cool. Remove onion pieces then discard if desired.
  • Ladle out 2-3 cups of beans and broth then mash until smooth either with the back of a fork, a potato masher or whatever else gets ‘er done. Add mashed beans back to cooker and stir well.
  • Turn off cooker and let beans rest, uncovered, for one hour. Don’t worry, they will still be plenty hot when it’s time to eat. Doing this just allows the broth to thicken up and things to get extra creamy.
  • Meanwhile, remove meat from ham hocks, shred or cut into small pieces then stir into beans.
  • Serve with fresh diced onions (and cornbread if you have it!)

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