Best 5 Spicy Pinto Bean Chili Recipes

PINTO BEAN CHILI

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

SPICY 3-BEAN CHILI SALAD

Steps:

• Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
• Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
• Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
• Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.

SPICY SLOW COOKER PINTO BEANS

Steps:

• Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
• Combine jalapeno peppers and garlic in a food processor; puree into a paste.
• Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
• Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
• Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

SPICY CROCK POT PINTO BEAN CHILI

Steps:

• Place all items into crock pot. More broth can be added if desired.
• Cook on low for 6-8 hours or high for 3-4 hours.

SPICY PINTO BEAN CHILI

Steps:

• Rinse and sort beans. Soak overnight or use quick-soak method. Discard liquid. Add the water; bring to a boil. Cover and simmer until the beans are almost tender, about 1 hour. , Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender and flavors have blended, stirring occasionally. Top with cheese if desired.