Chili with Ground Beef and Pinto Beans

Name: Chili with Ground Beef and Pinto Beans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) ground beef (80/20 blend); 1 (250 g) yellow onion, large, diced (about ¾ inch / 2 cm pieces); 5 garlic cloves, minced; 3 tbsp (45 g) tomato paste; 2 tsp (4 g) ground cumin; 2 tbsp (18 g) chili powder; 1 tsp (1 g) dried oregano; 1 can (794 g) canned crushed tomatoes (28 oz / 794 g can); 1 can (411 g) canned diced tomatoes with juice (14.5 oz / 411 g can); 2 can (850 g) canned pinto beans (15 oz / 425 g can), drained and rinsed; 1½ cup (360 ml) beef broth or stock; kosher salt, to taste; ground black pepper, to taste

From the MyKitchenBank Kitchen

A hearty, aromatic chili built on browned ground beef and tender pinto beans simmered with tomatoes, onions, garlic, and warm spices. Cumin, chili powder, and a touch of oregano create depth, while tomato paste intensifies the savory backbone. This is a weeknight-friendly chili that develops better flavor as it sits, making it ideal for batch cooking.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: About 9 cups (2.1 L)

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Steps

Before you start

Gather all spices and ingredients before starting—this recipe moves quickly once you begin browning the beef
Use a 5- to 6-quart pot or Dutch oven; the chili needs room to simmer without boiling over
Drain and rinse the canned pinto beans unless you prefer extra starch for a thicker texture

1
Brown the beef
- Heat the 5- to 6-quart pot over medium-high heat (no oil needed).
- Add the ground beef in an even layer and let it cook undisturbed for 2–3 minutes until the bottom browns.
- Break it into smaller pieces with a wooden spoon, stirring occasionally, and cook for another 3–4 minutes until the beef is no longer pink and excess fat has rendered.
- You should see browning on the meat, not just a gray, steamed appearance.
- Drain off excess fat if needed, leaving about 1 tablespoon in the pot.
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Ready when: Beef is browned and broken into pieces, rendered fat visible, and has reached an internal temperature of 160°F (71°C)
Tip: Don't stir too early; letting the meat sit creates flavorful browning rather than steaming it.
2
Sauté aromatics
- Add the diced onion to the browned beef and cook over medium heat for about 4 minutes, stirring occasionally, until the onion begins to soften and turn translucent at the edges.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
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Ready when: Onion is soft and starting to turn translucent; garlic is fragrant
Tip: Keep heat at medium to prevent the garlic from burning, which would make it bitter.
3
Bloom the spices
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to caramelize it slightly in the beef fat.
- Add the ground cumin, chili powder, and dried oregano.
- Stir well to coat everything in the spices, cooking for another minute until the spices are fragrant and bloomed.
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Ready when: Spices are fragrant and no raw spice smell remains
Tip: Blooming spices in fat releases their essential oils and deepens flavor—don't skip this step.
4
Add tomatoes and liquid
- Pour in the crushed tomatoes with their juice and the diced tomatoes with their juice.
- Add the beef broth.
- Stir well to combine, scraping up any browned bits from the bottom of the pot (these add flavor).
- The mixture should look like a thick, saucy sauce.
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Ready when: All tomatoes and broth are incorporated, liquid is visible
Tip: Scraping browned bits from the pot (called deglazing) adds savory depth to the final chili.
5
Add beans and bring to a simmer
- Stir in the drained and rinsed pinto beans.
- Increase the heat to medium-high and bring the chili to a gentle boil, then reduce the heat to maintain a steady, gentle simmer.
- The surface should show small, steady bubbles but not a rolling boil.
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Ready when: Small steady bubbles break the surface (gentle simmer)
Tip: Don't let it boil hard, or the liquid will reduce too quickly and the chili may scorch on the bottom.
6
Simmer and meld flavors
- Cover the pot with the lid slightly ajar (or partially covered) and simmer for 25–30 minutes, stirring occasionally.
- The chili should reduce slightly and thicken as the tomatoes break down.
- The flavors will meld and deepen.
- Taste at the end of this time.
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Ready when: Chili has reduced slightly, is thickened, and smells rich and aromatic
Tip: Stir every 5–10 minutes to prevent sticking and ensure even cooking.
7
Season to taste
- Taste the chili and add salt and black pepper as needed.
- Start with ½ teaspoon of salt, stir, taste, and add more if necessary.
- Add a few grinds of fresh black pepper.
- Adjust to your preference.
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Ready when: Seasoning is balanced and pleasing to your taste
Tip: Taste after seasoning and wait a moment for flavors to settle before deciding if more is needed.

Good to know

Tips

For a thicker chili, simmer uncovered for the last 10 minutes to evaporate more liquid. For a brothier chili, add another ½ cup (120 ml) of beef broth before simmering.
Don't skip rinsing the canned beans—this removes excess starch and sodium for a cleaner-tasting chili.
Serve with classic toppings: sharp cheddar cheese, sour cream, sliced jalapeños, diced red onion, fresh cilantro, and cornbread or crackers.
If the chili tastes flat or one-dimensional at the end, stir in 1 teaspoon of cumin or a pinch of cayenne to punch up the flavor.

Make ahead

Yes. The chili can be made up to 2 days ahead and stored in the refrigerator. In fact, flavors improve after a day, as the spices and ingredients continue to meld. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through (about 10–15 minutes). You can also freeze it in portions for up to 3 months.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or zip-top bag (leave ½ inch / 1 cm headspace). Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring frequently, until heated through (10–15 minutes). Add a splash of broth or water if the chili is too thick after reheating.

Substitutions

canned pinto beans (15 oz / 425 g can) → Kidney beans or black beans. Both work well in chili; use the same quantity. Kidney beans are slightly earthier, black beans a touch more assertive.
beef broth or stock → Chicken broth or water. Chicken broth is milder and won't compete with the spices; water works but the chili will be less rich. Use the same volume.
chili powder → A mix of 1 tablespoon paprika plus 1 teaspoon cayenne pepper. This gives you more control over heat level. Adjust cayenne up or down depending on how spicy you like it.
ground beef (80/20 blend) → Ground turkey or ground lamb. Turkey gives a leaner result; lamb adds a deeper, more savory note. Use the same weight.