Every once in a while I get a craving for something I don’t find here. Lately it has been a bowl of chili. Pinto Bean Chili.
As prominent as beans are in local diets, with an entire grocery store aisle of dried legumes, red kidney beans are nowhere to be found. Even the canned varieties.
The owner of a local “Mex-Tex” bar confessed to me that he used pinto beans. A Google search led me to this recipe from Taste of Home. It was perfect!
- 1 pound dried pinto beans
- 2 pounds ground beef
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 tablespoons all-purpose flour
- 4 cups water
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1/2 teaspoon sugar
- 1 can (28 ounces) crushed tomatoes
- 2 teaspoons cider vinegar
- 1-1/2 teaspoons salt
- 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.