No household can have too many bean chili recipes.
While we usually reserve our favorites for the colder months and frosty days spent bundled up inside, we also think chili makes a perfect dinner time pick me up for the start of Spring. This is a one-of-a-kind bean chili that’s sure to bring the entire family around the dinner table.
A good, hearty bean chili starts with the finest of bases. Using Randall’s Pinto Beans gives this dish a deep irony flavor. The chili sauce itself is sweetened up with the inclusion of sauteed onions, fresh tomatoes and plenty of sweet salsa. The cumin and chili powder add a topical layer of zest and zing to this decidedly Southwestern chili. If you’re really adventurous, we suggest spicing it up with a dash of hot sauce or adding a garnish of jalapenos.
Don’t forget to add your favorite toppings! Try shredded cheese, scallions, tortilla chips and sliced black olives to lend a the chili an exciting Tex-Mex flare. You can even substitute chicken or ground turkey for beef if you’re looking for a lower fat option to the traditional chili protein.
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 1/2 pounds lean ground beef
- 2 14.5-oz. cans diced tomatoes (with juice)
- 1 cup tomato salsa
- 1 1/2 teaspoon salt (or to taste)
- 1 48-oz. jar Randall Pinto Beans, drained and rinsed
Heat oil in large pot or dutch oven. Sauté onion, stirring for 3 minutes. Add chili powder, cumin and sauté, stirring for 2 minutes. Stir in ground beef, tomatoes, salsa and salt. Cook uncovered 15 minutes, stirring often. Add Randall Pinto Beans. Cover and cook 10 minutes longer.
Ready to start planning your picnic? Just don’t forget the Randall Beans! Check your local grocery store or if you can’t find them you can always have these delicious beans in a jar shipped straight to you from our online store.