Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Beef and Pinto Bean Chili

This post may contain affiliate links. Please read the disclosure policy.

This hearty Beef and Pinto Bean Chili is loaded with pinto beans, tomatoes, jalapeños, onions and lots of seasoning! If you want a really hot three-alarm chili, leave the seeds and membranes in the jalapeños. If you prefer a milder chili, seed the jalapeños or use less of them.

I love chili, in fact this is my third recipe that I have posted! I also have a Three Bean Vegetarian Chili and a Chili Con Carne on this blog. Serve with cornbread for a perfect cold weather meal.

Pin this recipe now to remember it later

Pin Recipe

Beef and Pinto Bean Chili

No ratings yet


  • Cooking spray
  • 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
  • 3/4 teaspoon salt, divided
  • 2 tablespoons canola oil
  • 4 cups chopped onion, about 2 medium
  • 1/4 cup minced jalapeño peppers, about 2 large
  • 10 garlic cloves, minced
  • 1 12-ounce bottle beer
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 2 tablespoons tomato paste
  • 3 cups fat-free, less-sodium beef broth
  • 1 28-ounce can whole peeled tomatoes, drained and chopped
  • 2 15-ounce can pinto beans, rinsed and drained
  • 1/2 cup thinly sliced radish
  • 1 avocado, peeled, seeded, and chopped
  • 6 tablespoons small cilantro leaves
  • 6 tablespoons sour cream
  • 6 lime wedges

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.


  • Heat a Dutch oven over high heat. Coat Dutch oven with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to Dutch oven; sauté 5 minutes, turning to brown on all sides. Remove beef and set aside.
  • Add oil to Dutch oven; swirl to coat. Add onion and jalapeño and sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic and sauté 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates, about 10 minutes, stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans and beef; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.
  • Serve each bowl of chili topped with radishes, avocado, 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: Cooking Light, January 2010

Get new recipes weekly plus our FREE ebook!