Pinto Bean Chili

Hearty, rustic, and loaded with comfort, this Pinto Bean Chili is a soul-warming dish that brings together the earthy richness of slow-simmered beans and the bold seasoning of ground beef, cumin, and chili powder.

It’s not just a meal—it’s a celebration of depth and texture, made complete with golden, melty Chili Cheese Quesadillas on the side. The chili simmers to a velvety consistency, punctuated by tangy tomatoes and a splash of cider vinegar for brightness.

Paired with crispy quesadillas oozing with cheese and green chiles, every bite balances heat, heartiness, and that unmistakable Southwestern flavor. This dish feeds a crowd, comforts the soul, and satisfies on every level.

Why People Will Love This Pinto Bean Chili:

Robust, slow-cooked flavor: The pinto beans are simmered gently with seasoned beef, creating a deeply satisfying, stew-like consistency full of savory warmth and layered spices.

Protein-packed and filling: Combining beans and ground beef makes this chili hearty, nourishing, and ideal for feeding hungry families or guests.

Homestyle comfort with a twist: The addition of cider vinegar and a hint of sugar balances the richness, offering a subtle tang that brightens each bite.

Perfectly paired with melty quesadillas: The crispy, cheesy green chile quesadillas add texture and indulgence, elevating the meal beyond a basic bowl of chili.

Highly customizable: Whether you add jalapeños for extra heat, a dollop of sour cream for creaminess, or fresh corn and onions for crunch, the dish adapts beautifully to personal tastes.

Key Ingredients:

Dried Pinto Beans: The heart of the dish—these beans are slow-simmered from scratch, delivering a creamy texture and earthy depth you simply can’t get from canned.

Ground Beef: Rich and savory, it forms the base of the chili, providing a meaty, comforting foundation that soaks up all the aromatic spices.

Aromatics (Onion & Celery): These humble vegetables sauté into sweetness, creating a flavorful backbone and subtle crunch throughout the chili.

Chili Powder & Cumin: Essential spices that infuse warmth, smokiness, and bold southwestern character into every spoonful.

Crushed Tomatoes: They add tang and richness, bringing balance and body to the chili while enhancing its color and heartiness.

Green Chiles: Folded into quesadillas, they add a mild kick and tangy bite that pairs perfectly with melted cheese.

Sharp Cheddar Cheese: Melts to perfection in the quesadillas, offering gooey richness that contrasts beautifully with the chili’s spice.

Expert Tips:

Soak the Beans Overnight for Creamier Texture

While the quick boil method works, an overnight soak (8–12 hours) softens the beans more evenly, shortens cooking time, and yields a silkier texture.

Layer Your Seasoning

Season the beef while browning, season again when the beans are added, and adjust once tomatoes go in. This builds complexity rather than dumping all the spice at once.

Bloom Your Spices in Fat

After browning the meat, briefly toast the chili powder and cumin in the rendered fat before adding water—this enhances the aroma and depth of flavor.

Use Homemade or High-Quality Stock

Replacing water with rich chicken or beef stock adds savory depth and enhances every ingredient, especially when simmered over time.

Add Tomatoes at the End

Tomatoes are acidic and can toughen beans if added too early. Stir them in after beans are nearly tender to preserve a tender, creamy bean texture.

Pinto Bean Chili

Ingredients

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

Chili Cheese Quesadillas

2 cans (4 ounces each) chopped green chiles

12 flour tortillas (6 inches)

3 cups shredded cheddar cheese

3 teaspoons canola oil

Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream

Instructions:

Step 1:

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.

Step 2:

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.

Step 3:

Meanwhile, for quesadillas, spread about 1 tablespoon of chiles on half of each tortilla.

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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 and serve with chili.

Top with desired toppings.

Important Notes for Pinto Bean Chili

Bean Cooking Time Varies

Dried beans can vary in age and density, which affects how long they take to soften. Always taste for doneness—even if simmered for 90 minutes, some batches may need up to 2 hours.

Don’t Add Salt Too Early

Adding salt while beans are still hard can slow down softening. Wait until they’re nearly tender, then season to taste with salt and vinegar.

Use the Right Pot

A heavy-bottomed Dutch oven or enameled cast iron pot distributes heat evenly and minimizes scorching during long simmering times.

Vinegar Balances and Brightens

The cider vinegar at the end isn’t just for tang—it balances the richness and deepens the chili flavor. Don’t skip it.

Consistency Matters

If your chili looks too thick near the end, thin it with a bit of warm water or broth. If too watery, simmer uncovered to reduce.

How To Enjoy Pinto Bean Chili After Cooking:

Right After Cooking

Let the Chili Rest (5–10 minutes)
Once cooked, let the chili sit covered off the heat. This allows the flavors to meld, thickens the texture slightly, and gives the beans time to absorb more depth.

Crisp the Quesadillas Just Before Serving
Make the quesadillas last or reheat them in a hot skillet for 1–2 minutes per side to restore their crispy texture if they sat out.

How to Plate for Maximum Enjoyment

Serve the Chili Hot in a Wide Bowl
Ladle chili into a wide, shallow bowl to cool slightly and make it easy to scoop. This also shows off the hearty texture and color.

Add Fresh Toppings for Contrast

Try a combination of toppings for texture and brightness:

Corn kernels (off the cob)
Chopped red onions or green onions
Sliced fresh jalapeños
Sour cream or Greek yogurt
Chopped fresh cilantro or a squeeze of lime

Cut the Quesadillas Into Triangles
Serve 2–3 quesadilla wedges alongside or resting on the edge of the bowl. The cheese-pull effect is visually inviting and delicious with chili.

If You Have Leftovers

Reheat the Chili Gently
Warm on the stovetop over low heat, stirring occasionally. Add a splash of water or broth to restore the texture.

Recrisp Quesadillas
Use a dry skillet over medium heat to revive the crispness. Avoid the microwave—it softens the tortilla and makes it chewy.

Creative Ways to Enjoy Leftovers

Make Chili Nachos
Spoon leftover chili over tortilla chips, top with shredded cheese, and broil until melted. Add jalapeños and sour cream.

Stuffed Baked Potatoes
Scoop chili into split baked potatoes, top with cheese and chives.

Chili Breakfast Bowl
Reheat chili with a fried egg on top and some avocado slices for a hearty breakfast.

Nutrition Information:

Based on 8 servings, including both chili and one quesadilla per person

Note: Nutritional values are estimates and can vary depending on ingredient brands, added toppings, and tortilla size.

Frequently Asked Questions:

Can I use canned pinto beans instead of dried ones?

While using dried pinto beans offers a deeper flavor and texture, you can substitute canned pinto beans to save time.

Just remember to adjust the cooking time and skip the step of soaking and boiling the beans.

Can I use ground turkey or chicken instead of ground beef?

Absolutely, you can use ground turkey or chicken instead of ground beef for a leaner option.

The choice of protein can alter the flavor profile slightly, but it’s a great way to personalize the dish.

How can I make the chili less spicy?

If you prefer a milder chili, you can reduce the amount of chili powder and ground cumin.

Additionally, you can omit or reduce the amount of chopped green chiles in the quesadillas to lessen the heat.

Can I use different types of cheese for the quesadillas?

Certainly! While cheddar cheese is a popular choice for its melting properties, you can get creative with different cheeses like Monterey Jack, pepper jack, or a blend of cheeses for unique flavor combinations.

What are some good toppings for the chili and quesadillas?

You can customize your Pinto Bean Chili and Quesadillas with toppings like corn off the cob, chopped red onions, sliced jalapeno peppers, sour cream, diced avocado, chopped cilantro, or even a squeeze of lime for a burst of freshness.

Do I need to soak the dried pinto beans before using them?

Yes, the recipe calls for soaking the dried pinto beans to help soften them.

After boiling for 2 minutes, you’re instructed to let them stand for 1 hour.

This step helps reduce the cooking time and ensures the beans cook evenly.

What can I use as a replacement for ground cumin?

If you don’t have ground cumin on hand, you can use ground coriander or a combination of other spices like paprika, chili powder, and a touch of cinnamon for a similar depth of flavor.

Can I make this chili in a slow cooker instead of a Dutch oven?

Yes, you can adapt the recipe for a slow cooker.

After browning the beef and onions, transfer everything to a slow cooker along with the remaining ingredients (except the toppings).

Cook on low for 6-8 hours or until the beans are tender and the flavors meld together.

Can I prepare the chili in advance?

Absolutely! In fact, chili often tastes even better the next day as the flavors have more time to develop.

You can prepare the chili, refrigerate it, and then reheat it when ready to serve.

Quesadillas can be assembled and cooked right before serving for optimal crispiness.