Classic Beef & Pinto Bean Chili
Pull up a chair, have a seat at the table, and make memories that will last generations.
Arkansas weather is so unpredictable we never know from one day to the next what the temperature outside will be. A good bowl of chili satisfies and warms your soul, no matter the temperature.
A hearty bowl of chili is great for a Sunday Supper, and you can freeze those leftovers when you need a quick hearty meal for those busy weeknights.
When serving up a batch of chili for guests, I give them options. Some might want a bowl of chili with some warm southern sweet yellow cornbread or throw some crackers into their bowl, while others might wish to have a Frito chili pie. Southern chili is also suitable for making a taco salad or loaded nachos.
Ingredients
Directions
If you like spicier chili, use regular Rotel or add additional red pepper flakes to taste. Adding a little more milk we help “cool” down the batch.
FOR CROCKPOT:
Pull up a chair, have a seat at the table, and make memories that will last generations.
Arkansas weather is so unpredictable we never know from one day to the next what the temperature outside will be. A good bowl of chili satisfies and warms your soul, no matter the temperature.
A hearty bowl of chili is great for a Sunday Supper, and you can freeze those leftovers when you need a quick hearty meal for those busy weeknights.
When serving up a batch of chili for guests, I give them options. Some might want a bowl of chili with some warm southern sweet yellow cornbread or throw some crackers into their bowl, while others might wish to have a Frito chili pie. Southern chili is also suitable for making a taco salad or loaded nachos.
Ingredients
- 2 tablespoons olive oil
- 1 small chopped yellow or white onion
- 2 tablespoons garlic powder
- 2 pounds ground chuck
- 1 pkg McCormick Chili Mix (mild)
- 1 pkg McCormick Taco Seasoning (mild)
- 1 tablespoon kosher salt
- ½ teaspoon smoked paprika
- 2 teaspoons of sugar
- 2 teaspoons black pepper
- 1 can mild Rotel
- ½ teaspoon red pepper flakes
- 2 (15-oz.) cans Bushes pinto beans (rinse and drain well)
- 1 (14.5-oz.) can Hunts stewed tomatoes
- 1 (14.5 oz) can Hunts tomato sauce
- 1 ½ cups water
- 1 cup milk (I use 2%)
Directions
- Heat oil in a large Dutch oven over medium-high. Add onions and garlic powder, and cook, often stirring, until onions are tender, about 5 minutes. Add ground chuck, and cook, stirring, until beef crumbles and is no longer pink, 8 to 10 minutes. Drain the beef mixture well and return to the Dutch oven.
- Add Rotel, red pepper flakes, and cook, often stirring, for 2 minutes.
- Increase heat to high. Stir in beans, tomatoes, and water, and boil. Reduce heat to medium-low, and simmer for about 30-40 minutes, occasionally stirring.
If you like spicier chili, use regular Rotel or add additional red pepper flakes to taste. Adding a little more milk we help “cool” down the batch.
FOR CROCKPOT:
- Place a large skillet over medium-high heat and brown beef until cooked (4-5 minutes), breaking it up with a spatula.
- Add onion to the skillet and sauté until tender (4-5 minutes). Add garlic powder and seasonings: taco, chili, paprika, sugar, salt, and pepper. Cook for 2-3 minutes
- Transfer to a 6 quart (minimal) slow cooker
- Add remaining ingredients into the slow cooker: rinsed and drained beans, diced and stewed tomatoes in juice, tomato sauce, Rotel, water, and milk.
- Stir to combine
- Cook on medium for 2-3 hours or low for 6-8 hours.