Step-by-step instructions
Let’s get cooking! Here’s how to prepare your beef and pinto bean chili:
- Spray a large saucepan with cooking oil and set it over medium heat.
- Toss in the diced onion, celery, and carrot, sprinkle with a pinch of sea salt, and let them soften for about 5 minutes. Feel free to add a splash of water if they start sticking.
- Add the ground beef, minced garlic, and diced peppers. Cook until the beef is nicely browned.
- Stir in the tomato puree, brown sugar, and all the spices until the meat and veggies are well coated.
- Pour in the chopped tomatoes, drained pinto beans, diced jalapeños, and chicken stock.
- Bring the mixture to a boil. Then, cover and allow it to simmer for about 45 minutes, adjusting with more stock or water if it gets too thick.
- Once it’s done, taste and season with salt and black pepper as desired. Top it off with diced spring onions for extra freshness.
Best ways to enjoy it
Now that your chili is ready, how do you serve it up stylishly? Here are some suggestions:
- Side It with Bread: Serve your chili with a warm, crusty bread or soft rolls for dipping. It’s an unbeatable combo.
- Top with Goodies: Consider topping with shredded cheese, sour cream, diced avocado, or fresh cilantro to elevate the flavors.
- Pair with Salad: A simple side salad can provide a refreshing contrast to the rich chili.
- Make it a Feast: Set up a chili bar with toppings so everyone can customize their bowl to their liking.
Keeping leftovers fresh
If you happen to have any chili left, here’s how to store and reheat it:
- Refrigeration: Place your cooled chili in an airtight container and store it in the refrigerator. It will stay fresh for up to 4-5 days.
- Freezing: Chili freezes beautifully! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: When ready to enjoy again, reheat on the stovetop or microwave, adding a splash of water or stock if it’s become too thick.
Helpful cooking tips
To make your chili even better, consider these expert cooking tips:
- Customize Spice Levels: Adjust the amount of cayenne and chipotle powder to meet your heat preferences. Start low, and you can always add more later!
- Add Extra Veggies: Sneak in additional vegetables such as zucchini or corn for added nutrition and texture.
- Use Quality Beef: Opting for lean ground beef (like 5%) gives you that depth of flavor without excess fat.
- Chill Out: The chili actually tastes better the next day when the flavors have had time to meld, so don’t hesitate to make it in advance!
Creative twists
Looking for a way to mix things up? Try these variations:
- Smoky Flavor: Add a couple of dashes of liquid smoke for a delicious, smoky depth.
- Beans Galore: Mix and match with different beans—black beans, kidney beans—whatever floats your boat!
- Vegetarian Version: Swap out the beef for lentils or textured vegetable protein for a hearty vegetarian variant.
- Tex-Mex Style: Incorporate corn and a squeeze of lime juice for a fresh twist on the traditional recipe.
Your questions answered
How long does it take to make beef and pinto bean chili?
From start to finish, expect about an hour. The majority of the time is just letting it simmer to develop flavor.
Can I make this chili ahead of time?
Absolutely! In fact, it’s even better the next day. Prepare it a day in advance and store it in the refrigerator or freezer.
What if I’m out of pinto beans?
No problem! You can substitute with any other type of beans you have on hand, like black beans or even kidney beans.
How spicy is this chili?
This recipe is mildly spicy but can be adjusted to taste. If needed, you can skip the jalapeños or reduce the cayenne for a milder flavor.
Give this hearty recipe a try, and I’m sure it will become a cherished part of your cooking repertoire! Enjoy the warmth and comfort it brings to your table.
