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Mexican Pinto Bean Chili

A cozy, hearty chili made with ground beef, pinto beans, and a blend of spices that warms you from the inside out.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Beans
  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 3 cups cooked pinto beans (or 2 cans, drained & rinsed) Canned works well for weeknights; drained and rinsed for cleaner flavor.
Vegetables
  • 1 small onion, diced
  • 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 jalapeño, diced (optional) Adds a bright kick.
Spices
  • 1–2 tbsp chili powder Start with 1 and add more if you like heat.
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2–1 tsp salt Adjust to taste.
Liquids
  • 1 can (8 oz) tomato sauce
  • 3 cups beef broth or water Broth adds depth, while water keeps it light.
Optional Toppings
  • cilantro, shredded cheese, diced onion, crema Add as desired for serving.

Method
 

Preparation
  1. Heat a large pot over medium and add the ground beef. Brown it until it’s nicely caramelized, then drain any excess grease.
  2. Add the diced onion, minced garlic, and jalapeño if using. Cook for 3–4 minutes until the onion turns translucent and fragrant.
Cooking
  1. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Toast the spices for about 1 minute so they bloom and smell nutty.
  2. Pour in the tomato sauce, add the pinto beans, and then pour in the beef broth. Stir well.
  3. Bring to a gentle simmer, reduce heat, and let it cook uncovered for 30–35 minutes until the chili thickens and the flavors meld.
  4. Taste and adjust seasoning — add more salt or broth if necessary.
  5. Serve hot with your favorite toppings and a warm tortilla or crusty bread.

Notes

For a lighter bean texture, try a similar bean mix. This chili tastes better when reheated and can be stored in the fridge for up to 4 days or frozen for 3 months.