Beef and Pinto Bean Chili

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.

Beef and Pinto Bean Chili

Beef and Pinto Bean Chili


  • 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


  1. 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.
  2. 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.
  3. Serve each bowl of chili topped with radishes, avocado, 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

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Source: Cooking Light, January 2010


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