Texas Beef and Pinto Bean Chili

Method

1. Prepare the vegetables and beans

   Wash the fresh produce under cool running water. Drain and rinse 510 g of canned pinto beans in a colander. Chop 200 g of yellow onion, 120 g of poblano pepper, and 20 g of jalapeno pepper into small pieces. Mince 12 g of garlic cloves. Keep the prepared vegetables and beans away from the raw beef work area, and wash the knife, board, and hands after any contact with raw meat packaging.

2. Brown the beef safely

   

   Heat a heavy Dutch oven over medium-high heat, then add 15 ml of olive oil. Add 680 g of 90% lean ground beef and spread it into an even layer. Let it sear briefly, then break it into small crumbles and cook for 8 to 10 minutes, stirring as needed. At the 8-minute first check, look for even browning with no pink patches. Check several crumbles with a food thermometer; the beef must reach 71°C/160°F. Wash or replace any utensil that touched the beef while raw, then transfer the cooked beef to a clean bowl.

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3. Soften the onion and chiles

   Reduce the heat to medium. Add 200 g of yellow onion, 120 g of poblano pepper, and 20 g of jalapeno pepper to the Dutch oven. Cook for 8 to 10 minutes, stirring and scraping up the browned bits. At the 8-minute first check, look for translucent onion and supple peppers with lightly browned edges. Lower the heat and scrape more frequently if the fond begins to darken too quickly.

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4. Build the chile-tomato base

   

   Add 12 g of garlic cloves, 18 g of ancho chile powder, 4 g of ground cumin, 4 g of smoked paprika, 1.5 g of dried oregano, and 30 g of tomato paste. Cook for about 2 minutes, stirring constantly, until the garlic loses its raw edge, the tomato paste turns a shade darker, and the spices smell toasted rather than dusty. Pour in 360 ml of water and scrape the bottom thoroughly. Return the cooked beef to the pot, then stir in 800 g of crushed tomatoes, 510 g of canned pinto beans, 3 g of fine sea salt, and 1 g of black pepper.

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5. Simmer until thick and cohesive

   

   Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low so only small bubbles break the surface. Partially cover and simmer for 35 to 45 minutes, stirring every 8 to 10 minutes and scraping the corners of the pot. At the 35-minute first check, press a small scoop of pinto beans against the side of the pot and stir them back in. Continue cooking until the broth is thick enough to coat a spoon, the beef is tender, and whole beans remain visible throughout.

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6. Brighten and serve

   Remove the pot from the heat and stir in 30 ml of lime juice. Taste and adjust the seasoning only after the lime is mixed through. Ladle the chili into bowls while hot, then top with sharp cheddar cheese (optional) and scallions (optional).

Smart Substitutions

• No poblano pepper? Use an equal weight of green bell pepper for a milder, sweeter base.
• No ancho chile powder? Use a salt-free mild chili powder, then taste before adding extra heat.
• Prefer a leaner chili? Use 93% lean ground beef and watch the pot closely while browning so the fond does not scorch.
• No lime juice? Use a small splash of apple cider vinegar to sharpen the finished chili.

Tips and Variations

• Give the beef enough room to brown; if the pot is narrow, brown it in two batches instead of steaming it.
• Stir the ground spices into the tomato paste before adding liquid so their flavor blooms evenly through the pot.
• Mash only a small scoop of beans. The chili should thicken while still showing plenty of whole pinto beans.

What Went Wrong?

• Chili is too thin Simmer it uncovered for another 10 minutes, stirring often, or mash a few more beans against the pot.
• Chili is too thick Stir in a splash of hot water until the broth loosens but still coats a spoon.
• Flavor tastes dusty The spices likely needed more time in the fat. Simmer gently a little longer and finish with the lime juice to round the edges.
• Beef feels firm Keep the simmer gentle and avoid prolonged hard boiling after the beef returns to the pot.

Nutrition Estimate

• Fiber: 12 g per serving
• Sodium: 720 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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