Chili with Pinto Beans

This chili doesn’t take shortcuts. Five pounds of coarsely ground beef chuck, dried pinto beans cooked from scratch in their own seasoned broth, and a sauce made by blending raw vegetables with tomato paste, tomato sauce, and tomato juice into a smooth base that simmers for three hours.

Blending the garlic, sweet pepper, onion, celery, and tomato together before adding them to the meat is what gives this chili its thick, velvety texture. No chunky vegetable pieces floating around. Instead, they melt into the sauce and create a smooth, concentrated backdrop for the beef and beans.

The beans cook separately with their own tomato paste, chili powder, onion, and a touch of honey. That means they develop their own flavor profile before joining the main pot, and every bean is seasoned through, not just sitting in a spicy broth.

Pro Tips

• Use coarsely ground chuck, not fine ground beef. The larger grind gives you meaty bites with real texture instead of a mushy, uniform paste.
• Add the paprika and cumin near the end as directed. Adding them early dulls their flavor over the long simmer. Late addition keeps those spices punchy.
• This chili gets better overnight. Make it a day ahead if you can, and reheat slowly.

Variations

• Add a bottle of dark beer with the water and broth for a deeper, more complex base.
• Stir in a square of dark chocolate during the last 30 minutes for a subtle, earthy richness.
• Top with diced raw onion, shredded cheddar, and a dollop of sour cream for a classic bowl.