Pinto Bean and Beef Chili | Make-ahead meal | Get well soon

Homemade Chili from Scratch

Coming down with a cold right before the holiday season definitely put a damper on everything at our house. Thankfully this big pot of homemade chili lasted all week. We happily ate it up and I enjoyed resting rather than spending more time in the kitchen at the end of each day. When I make a big batch of chili like this again, I'll stash some in the freezer to have on hand the next time we're under the weather (or just extra busy).

Make-ahead get-well-soon Homemade Chili.png

Ingredients

In the crock pot:

  • 2 lbs dried Pinto beans, soaked overnight in 3 quarts cold water with 2 Tablespoons salt
  • 1 quart water for cooking
  • 1 teaspoon salt
  • 1 quart stock or broth (I used homemade smokey turkey broth)
  • 1.5 lbs ground beef

On the stovetop:

  • 2 Tablespoons cooking oil (I used grapeseed oil)
  • 2 onions, minced
  • 2 green bell peppers, chopped
  • 1 Tablespoon garlic powder (1 T = 3 teaspoons, which is equivalent to about 12 garlic cloves)
  • 1/2 cup chili powder
  • 2 Tablespoons ground cumin
  • 1 Tablespoon ground coriander
  • 1 Tablespoon dried oregano
  • 1/2 teaspoon ground cayenne pepper (optional)
  • 56 oz (2 large cans) diced tomatoes
  • 6 oz tomato paste
  • additional water as needed (I added 2 cups)
  • the beans, beef, and cooking liquid from the crock pot
  • additional salt to taste (I used another 1 teaspoon)

How to:

  1. Soak the pinto beans overnight (8 or more hours) in about 3 quarts of water mixed with 2 Tablespoons of salt. After soaking, drain the soaking water and rinse the beans. Put the rinsed beans in the crock pot with 1 quart water, 1 quart stock, 1 teaspoon salt, and 1.5 lbs ground beef. Let cook until beans are tender - about 5 hours.
  2. In a very large pot on the stovetop, sauté the onions and bell peppers in cooking oil. Add the garlic powder, chili powder, ground cumin, ground coriander, dried oregano, and cayenne pepper (if using). Stir the seasonings into the veggies so that the heat will begin to release their flavors - about 30 seconds.
  3. Add the diced tomatoes, tomato paste, additional water, and cooked beans & beef to the pot. Stir to combine and bring to a simmer. Taste and add additional salt or other seasonings if desired.
  4. Continue to simmer, stirring occasionally, to allow the flavors to meld for about 30 minutes.
  5. Serve and enjoy!
Copyright 2017 Amanda Hansen, all rights reserved