Easy Beef and Pinto Bean Chili Recipes
This chili is everything I want on a crummy weeknight: cozy, a little smoky, full of tender beef and pinto beans, and forgiving enough to rescue whatever’s left in the fridge. It’s not trying to be gourmet—just honest, hearty, and perfect for soaking up beer or holding a mountain of cheddar and scallions. If you want a recipe that feeds a crowd, packs well for lunches, and gets better the next day, this is it.
My husband practically has a corner of the fridge reserved for “my chili.” He’ll sneak bowls straight from the pot, napkin stuck in his shirt, and pretend he isn’t hoarding the leftovers. Our kid calls it “the red dinner” and insists on putting sour cream on everything, including the cornbread. Once I made it on a Monday and by Wednesday a neighbor had already texted asking if I could make a double batch next time. It’s become one of those household staples that makes everyone feel like home.
Why You’ll Love This Easy Beef and Pinto Bean Chili Recipes
– It’s a one-pot kind of hug—brown beef, simmer, and you’re pretty much there.
– Pinto beans add creaminess without being fussy, so you get texture and comfort without extra work.
– Flexible spice levels mean you control whether it cuddles you or punches your face (in the best way).
– It stretches beautifully for leftovers or impromptu dinners for friends.
Kitchen Talk
This recipe loves a big heavy pot. I learned that the hard way with a thin saucepan that scorched the bottom and made me sulk into a bag of tortilla chips. Also, brown the beef until it gets little crispy bits—those bits are the soul of the chili. Once I swapped ground beef for a mix of pork and beef on a whim and honestly? It was a sexy little upgrade. But do not undercook the onions; soft and sweet beats raw and crunchy every time.
This chili is exactly the cozy, no-fuss meal I wanted — rich beefy flavor, hearty pinto beans, and simple seasoning that sings without fussing. I appreciated how forgiving the recipe is (great for weeknight cooking) and it made excellent leftovers the next day.
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Shopping Tips
– Protein: Go for 80/20 ground beef for flavor and enough fat to coat the pan; leaner will be drier unless you add oil.
– Canned Goods: Pick low-sodium diced tomatoes and unsalted or low-sodium pinto beans so you can control the salt as it simmers.
– Vegetables: Yellow onion and a couple of cloves of garlic are non-negotiable; bell pepper is optional but adds a lovely sweetness.
– Spices: Chili powder, cumin, and a smoked paprika make the base—buy fresh jars if your shelf spices are sad.
– Fats & Oils: A splash of neutral oil (canola/vegetable) helps with browning; butter can be used at the end for silky finish if you’re feeling decadent.
Prep Ahead Ideas
– Chop the onions, pepper, and mince the garlic a day ahead and store in an airtight container in the fridge to shave 10–15 minutes off dinner time.
– Brown the beef and cool it, then refrigerate for up to 48 hours; reheat and finish the chili when you’re ready.
– Make the whole pot the night before—flavors meld beautifully overnight and reheating is easy for rushed weeknights. Use a shallow airtight container to cool it faster and keep everything tidy.
Time-Saving Tricks
– Use canned pinto beans to skip soaking and overnight planning—rinse them and toss them in.
– Swap fresh peppers for a handful of frozen diced peppers in a pinch; they go in straight from the bag.
– Brown the meat in batches to avoid steaming; it takes a touch longer but saves you from a watery chili.
– Make it in a pressure cooker or Instant Pot if you want to be extra quick—use the sauté function then pressure cook briefly.
Common Mistakes
– Overcrowding the pan when browning beef, which leads to gray, steamed meat—brown in smaller batches.
– Adding beans too early in a slow-simmer without checking liquid, which can leave the chili too thick; thin with broth or water.
– Not tasting and adjusting salt at the end—acidity and salt balance makes or breaks the bowl.
– I once dumped the seasoning in all at once and it tasted flat; letting spices bloom in the fat for a minute makes a huge difference.
What to Serve It With
– Cornbread (buttered and crumbled on top is a controversial but delicious move).
– A crisp green salad with a lemony vinaigrette to cut the richness.
– Rice or simple steamed quinoa for a gentle starch to soak up saucy goodness.
– Tortilla chips and lime wedges for scooping.
Tips & Mistakes
– Start with less chili powder than you think—you can always add heat, you can’t take it out.
– Use a wide pot so liquids reduce faster and flavors concentrate.
– If your chili is too thin, simmer uncovered; if too thick, add splashes of stock or water.
– Forgot salt? A squeeze of lime or a splash of vinegar brightens flat chili.
Storage Tips
Store leftover chili in airtight containers in the fridge for up to 4 days, or freeze in portions for 3 months. It reheats beautifully on the stove or in the microwave—leftovers cold are fine if you’re brave (I’ve eaten it with a spoon straight from the container at 7 a.m.). For breakfasts: fold a scoop over scrambled eggs for a messy, amazing start.
Variations and Substitutions
Use ground turkey for a lighter version, but add an extra tablespoon of oil to keep it from drying. Swap pinto beans for black beans for a deeper flavor, or skip beans entirely if you want a chunky meat chili. Add a square of dark chocolate or a teaspoon of cocoa powder for a subtle richness—don’t panic, it works. If you’re dairy-free, leave off the cheese and use avocado and chopped cilantro instead.
Frequently Asked Questions
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Easy Beef and Pinto Bean Chili Recipes
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.5 cup diced yellow onion
- 0.25 cup seeded minced jalapeño adjust to taste
- 1.5 tbsp minced garlic
- 2 tbsp tomato paste
- 2.5 tbsp chili powder
- 2 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tsp dried oregano
- 1.25 lb lean ground beef
- 1.5 cup beef broth
- 28 oz canned diced tomatoes with juices
- 30 oz canned pinto beans, drained and rinsed
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp brown sugar balances acidity
- 1 tbsp apple cider vinegar for a bright finish
Instructions
Preparation Steps
- Warm the olive oil in a heavy pot over medium heat.
- Soften the onion and jalapeño until translucent, about 5 to 6 minutes.
- Stir in the garlic, tomato paste, chili powder, cumin, paprika, and oregano. Cook 1 minute until fragrant.
- Add the ground beef and break it into crumbles. Cook until browned, 6 to 8 minutes.
- Spoon off any excess fat if needed.
- Pour in the broth and scrape up any browned bits from the pot.
- Stir in diced tomatoes, pinto beans, salt, pepper, and brown sugar. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.
- Turn off the heat. Stir in the vinegar, rest 5 minutes, and adjust seasoning to taste.
Notes
Featured Comments
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If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
