Beefy Chili With Pinto Beans

Beefy Chili with Pinto Beans
Beefy Chili with Pinto Beans.

The Spruce / Diana Rattray

  • Total: 5 hrs 20 mins
  • Prep: 20 mins
  • Cook: 5 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
544 Calories
17g Fat
54g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 544
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 29%
Cholesterol 98mg 33%
Sodium 494mg 21%
Total Carbohydrate 54g 20%
Dietary Fiber 15g 53%
Protein 46g
Calcium 186mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty chili gets extra heat and flavor from jalapeno peppers and garlic. Top this chili with a little shredded Cheddar cheese or sliced green onions and serve it along with your favorite cornbread. 

This chili can be cooked in the slow cooker or on the stovetop. The recipe is easily doubled for a crowd.


  • 2 pounds ground beef (85% lean, or use part ground pork)
  • 1 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 1 (4 ounces) can green chili peppers (chopped)
  • 3 tablespoons jalapeno peppers (minced)
  • 1 large (28 ounces) can crushed tomatoes
  • 1 (14.5 ounces) can diced tomatoes
  • 3 tablespoons tomato paste (about half of a 6-ounce can)
  • 1 (15 ounces) can pinto beans (drained)
  • 3 tablespoons chili powder
  • Optional: 1 teaspoon granulated sugar
  • 3/4 teaspoon ground cumin
  • Dash cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt (or to taste)

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet, brown the ground beef with the onion until no longer pink and the onion is tender.

  3. Add the bell pepper and garlic and continue cooking, stirring, for 2 minutes.

  4. Add the canned chili peppers and jalapeno peppers and cook for 1 minute more. 

  5. Transfer to the slow cooker* and add the crushed tomatoes, diced tomatoes, tomato paste, pinto beans, chili powder, sugar, cumin, cayenne and black pepper, and salt, to taste.

  6. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 4 hours.

  7. Serve with freshly baked buttermilk cornbread or Tex-Mex cornbread.

  8. Enjoy!

Recipe Variations

This can also be cooked on the stovetop. Use a Dutch oven to brown the meat and vegetables as above. Add the remaining ingredients, cover, and simmer over low heat for about 1 1/2 hours.

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