Red Chile Beans

Red Chile Beans is a comforting and flavorful dish that combines tender ground beef, fire-roasted tomatoes, and hearty pinto beans with the rich, earthy flavors of red chili powder. This recipe offers a satisfying meal that’s perfect for cooler days or when you’re craving something with a bit of a kick.

Whether served on its own or as a topping for rice, it’s a versatile dish that can be easily adjusted to suit your taste.

Red Chile Beans

Ingredients:

½ pound Lean grass fed ground beef

¼ cup Onion Diced

2 tbsp. Flour

2 tbsp. Red chili powder

1 cup Water

2 cups Pinto beans Cooked

1 cup Tomatoes Fire roasted

Instructions:

Heat a medium size pot on medium to high and brown ground beef.

Once the beef is cooked through, add onion and cook for one minute.

Add flour and cook for another minute, then add red chili powder and mix thoroughly.

Now add water and bring to a boil.

Once chile is boiling, add beans, tomatoes and salt.

Bring to a boil, stirring constantly.

Now turn the heat to low and simmer for 20 minutes.

To cook pinto beans:

Prepare 2 cups of cleaned pinto beans with 1 ½ quarts of water, 2 strips of bacon (cut in large pieces), one garlic clove smashed, and 1 ½ teaspoons salt.

Cook for 2 hours in an instant pot or in a crock-pot for 6 to 8 hours.

Notes:

Versatility: This dish can be served as a main course or a side dish. It pairs well with rice, cornbread, or tortillas, making it a versatile option for any meal.

Adjusting Spice Level: If you prefer a milder version, reduce the amount of red chili powder, or use a milder variety. For extra heat, you can add a pinch of cayenne pepper or some diced fresh chili.

Beans: While pinto beans are traditional, you can substitute them with black beans, kidney beans, or a mix of different beans for a unique twist.

Cooking Methods: If you’re short on time, the recipe can be adapted for an Instant Pot, significantly reducing the cooking time for the beans.

Smoky Flavor: Adding smoked paprika or chipotle powder can enhance the smoky flavor of the dish, complementing the fire-roasted tomatoes.

Make-Ahead: The flavors of this dish develop even more if made ahead of time. It can be stored in the refrigerator for up to 3 days and reheated before serving.

Garnishing: Consider garnishing with fresh cilantro, a squeeze of lime, or a dollop of sour cream to add a fresh and tangy contrast to the rich, savory beans.

Dietary Adjustments: For a vegetarian version, omit the ground beef and bacon, and use vegetable broth instead of water to cook the beans.

Texture: If you prefer a thicker consistency, simmer the beans longer to reduce the liquid, or mash some of the beans to create a creamier texture.

Serving Suggestions: These Red Chile Beans make an excellent filling for burritos or as a topping for nachos, adding a hearty, flavorful component to your favorite Mexican-inspired dishes.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of beans instead of pinto beans?

Yes, you can substitute pinto beans with black beans, kidney beans, or even white beans.

However, pinto beans are traditionally used for their creamy texture and flavor.

Can I make this recipe vegetarian?

Absolutely! You can omit the ground beef and bacon.

To maintain flavor, consider adding extra spices, a vegetable broth base, or even a plant-based meat substitute.

How spicy is this recipe?

The spiciness depends on the type and amount of red chili powder used.

If you prefer a milder dish, use less chili powder or choose a mild chili powder.

For more heat, add extra chili powder or a pinch of cayenne pepper.

Can I use canned pinto beans instead of cooking them from scratch?

Yes, you can use canned pinto beans. If you do, rinse and drain them before adding them to the recipe.

Adjust the cooking time since canned beans are already cooked.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, you can simmer it uncovered for a few extra minutes to reduce the liquid.

Alternatively, you can mix a little cornstarch with water and stir it into the beans to thicken the sauce.

Can I make this recipe in advance?

Yes, Red Chile Beans can be made in advance.

The flavors often improve after sitting for a day. Store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze leftovers?

Yes, you can freeze the Red Chile Beans.

Allow the dish to cool completely, then transfer it to a freezer-safe container.

It can be frozen for up to 3 months.

Thaw in the refrigerator overnight before reheating.

What can I serve with Red Chile Beans?

Red Chile Beans can be served with rice, cornbread, tortillas, or even over nachos.

It’s a versatile dish that pairs well with various sides.

Can I use fresh tomatoes instead of fire-roasted canned tomatoes?

Yes, you can use fresh tomatoes.

For added flavor, you might want to roast them in the oven before adding them to the dish to mimic the smoky taste of fire-roasted tomatoes.

How can I make this recipe in a slow cooker?

To make this recipe in a slow cooker, brown the ground beef and sauté the onions first.

Then, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.