Pinto Bean Chili

This spicy southwest flavored chili has long been a favorite of mine.  I got the recipe out of Great Good Food by Julee Rosso.  I changed up the recipe a bit to make this, I will put a note on the bottom about how I did it.  Lots of good flavors and veggies in this for a healthy chili.

Pinto Bean Chili

1 Tsp canola oil

2 cups diced onion

6 garlic cloves, minced

2 pounds lean boneless chuck, cut into 1/2 inch cubes

2 Tsp paprika

2 Tsp ground cumin

2 Tbsp minced fresh oregano

2 Tbsp chili powder

2 cans (28 ounces each) plum tomatoes, coarsely chopped, with their juice

1 cup coarsely chopped red bell pepper

1 cup coarsely chopped yellow bell pepper

1 cup coarsely chopped orange bell pepper

3 cups beef broth

3 cups pinto beans, soaked overnight and drained

1/2 cup minced fresh basil

1/2 cup minced fresh cilantro

1. In a large stockpot, heat the oil over low heat.   Add the onion and garlic and saute' for 5 minutes.  Add the meat and cook over medium heat, stirring constantly, until browned.  Sprinkle with the paprika, cumin, oregano, and chili powder, and cook for 5 minutes, stirring frequently.  Stir in the tomatoes, peppers, broth, and beans.  Bring to a boil, partially cover, and simmer for 2 1/2 hours, or until the beans are tender.
2. Taste  and adjust the seasoning; stir in the basil and cilantro.

Serves: 12

Note* I used cannellini beans in this.  They were what I had on hand, canned from the supermarket.  I also used left over chuck roast from a pot roast instead of starting from scratch.  It wasn't 2 pounds of beef.  This made the recipe easier.  I just threw it all in the crock pot and heated it up about 4-5 hours on low.   I also only used a single green pepper to save on cost.

Enjoy!

Sherry

I will link this to: 

Wow Us Wednesday at Savvy Southern Style

This Chick Cooked at This Chick Cooks
Friday Food at Mom Trends

Foodie Friday at Designs by Gollum 
What's It Wednesday   at Ivy and Elephants  
Thriving on Thursdays  at Domesblissity