Nothing warms up a meal during the winter like a bowl of savory chili. This updated, lighter version of an old stand-by does not sacrifice flavor and is easy to make. If you don’t like your pinto bean chili too hot, make this chili mild to your own taste and pass the hot sauce for the others- we won’t tell!
Choice ground beef really makes this dish filling and helps add the savory flavor to the dish. Randall’s Pinto Beans soak up all of the tasty and smoky chili flavor as your pot cooks down, and adds even more healthy protein. You can use any sort of tomatoes you choose, but we like plum tomatoes as they add a wonderfully deep red color and just enough acidity to the dish.
- 2 pounds lean ground beef
- 3 tablespoons vegetable oil
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt, (or to taste)
- 1 28-ounce can plum tomatoes, un-drained and coarsely chopped
- 2 cups water
- 4 1/2 cups of Randall Pinto Beans, drained
- Hot pepper sauce, to taste
In a heavy pot, brown the meat over medium heat, stirring, until all red is gone. Using a slotted spoon, remove the meat to a paper towel lined dish. Pour the meat fat from the pan; wipe with a paper towel and return to the heat. Heat the oil in the pan. Add the chili powder and cumin. Cook over medium heat, stirring, for 3 minutes. Add the onion and return the beef. Cook, stirring, for 5 minutes.
Add the oregano, salt, tomatoes and water. Simmer, uncovered, for 30 minutes. Add the beans and cook 10 minutes longer. Season to taste with hot sauce. Taste and correct the salt, if necessary.
Delicious served with hot corn bread. If desired, pass chopped fresh cilantro and shredded colby cheese to sprinkle over the top.
Makes 8 generous servings.
Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Pinto Beans.
Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans.