Beef & Pinto Bean Chili

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If you’re looking for an authentic Beef & Pinto Bean chili recipe, here it is! This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings. You’ll be amazed at how much flavor the different spices add to this comforting dish. It’s the Best Chili on the Planet, and no one has to know how easy it was to make!

A simmering pot of chili warms up any occasion, from Game Day and tailgate parties to cozy family meals. This well seasoned Beef & Pinto Bean Chili is made with tomatoes, peppers, onions, garlic, chili powder, beef, and cumin. Serve this delicious chili with a side of cornbread or over a bed of rice. Top with shredded cheese, diced onions, and a dollop of sour cream. For an extra kick, add a dash of hot sauce. Enjoy!

If you’re looking for a spicy chili recipe that will warm you right up, try our Beef & Pinto Bean Chili, this is the recipe for you! Serve this chili with a side of cornbread. Also, the left overs go great on chili dogs!

Not quite what you are looking for? Trying these other great bean recipes:


Beef & Pinto Bean Chili

beef pinto bean chili

The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

  • Author: Julianna Grimes
  • Prep Time: :20
  • Cook Time: 1:20
  • Total Time: 1:40
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop


  • 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
  • 3/8 teaspoon salt, divided
  • 2 tablespoons canola oil
  • 4 cups chopped onion (about 2 medium)
  • 1/4 cup minced jalapeño peppers (about 2 large)
  • 10 garlic cloves, minced
  • 1 (12-ounce) bottle beer
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 2 tablespoons tomato paste
  • 3 cups fat-free, lower-sodium beef broth
  • 1 (28-ounce) can whole peeled tomatoes, drained and chopped
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup thinly sliced radish
  • 1 avocado, peeled, seeded, and chopped
  • 6 tablespoons small cilantro leaves
  • 6 tablespoons sour cream
  • 6 lime wedges


  1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil.
  2. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans and beef; bring to a boil. Reduce heat, and simmer 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt.
  3. Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.


  • For a three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the peppers or use less for a milder result. Left overs rock plus you can freeze some for another meal.


  • Serving Size: 6
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