Ingredients
- 5 ounces dry pinto beans (picked over and washed, soak overnight)
- 1 pound ground beef (I used an 80/20 blend)
- 3/4 cup finely chopped sweet onion
- 1 can (14.5 ounce) tomatoes (chili ready tomatoes, undrained)
- 7 ounces beef broth
- HEARTY CHILI SEASONING
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt, optional
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground Coriander
- 1/8 teaspoon ground black pepper
- 1 tablespoon all purpose flour
How to Make
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Step 1: Mix all Chili Seasoning ingredients and set aside.
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Step 2: After draining and rinsing beans,add to a large Dutch oven cover bean with about 5 cups of water.
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Step 3: Over high heat bring to a boil,reduce heat to medium low.
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Step 4: Cover and cook beans for 1 1/2 to 2 hours or until beans are tender,stirring occasionally.
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Step 5: After beans are done,drain.
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Step 6: While bean are draining, in the same pan cook beef and onions,until meat is browned and onion is soft(drain meat if needed).
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Step 7: Add 1 1/2 Tablespoons of seasoning to browned beef,stir well and cook for 1 minute.
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Step 8: Add beans,tomatoes,and beef broth to beef.
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Step 9: Bring to a boil over medium high heat,reduce to medium low and let simmer for 30 minutes.
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Step 10: Note: If desired serve with shredded Cheddar cheese
Tips & Variations
- Dutch Oven
We hope you enjoy this recipe!
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