Dried Pinto beans slow cooked until soft in a mixture of sautéed ground beef, anaheim peppers, onions tomatoes and garlic, then seasoned with fresh cilantro, cumin, chili powder,cayenne pepper, salt and brown sugar. A touch of sweetness to complement the spice. Top with fresh cilantro, cheese and sour cream.
Pinto Chili Con Carne
- 16 Ounces Dried Pinto Beans 2.5 Dry Cups
- 12 Ounces Water
- 1/4 Cup Oil Avocado or Neutral Oil
- 16 Ounces Ground Beef 1 Pound
- 1 Whole Anaheim Pepper Chopped With Seeds & Stem Removed
- 10 Ounces Chopped Onion 1 Large Onion
- 8 Whole Cloves Garlic
- 1 Tablespoon Chili Powder
- 3 Tablespoons Cumin
- 2 Tablespoons Ground Coriander
- 1/2 Teaspoon Cayenne Pepper
- 1.5 Tablespoons Salt
- 8 Ounces Diced Tomatoes
- 3 Ounces Tomato Paste
- 1/4 Cup Packed Brown Sugar
- Soak the beans in 4 Cups of warm water until absorbed. Soak beans overnight, minimum 12 hours.
- Pour 1/4 cup oil into a large pot to sautee the anaheim pepper, onion, and ground beef. Season the mixture with The salt, cumin, chili powder, cayenne pepper while it is cooking. Just before fully browned, add in the garlic, as it easily burns and doesn't need cooked as long as the rest.
- Once the meat is browned, add in 2 additional cups water, the tomatoes, and tomato paste. Simmer for a minute or two before adding the brown sugar, and remaining 6 cups of water.
- Pour the soaked beans into the pot with the meat mixture. Including any un-absorbed liquid the beans were resting in.
- Cover with a lid and bring to a slow boil stirring occasionally to prevent beans from sticking to the bottom of the pan. Cook until beans are soft, the water is absorbed by the beans, and the chili sauce thickens.
- Serve with fresh cilantro, cheese and sour cream.