Homemade Mexican Beef Chili

Ingredients:

3 cups dry pinto beans

1.5 lb ground beef

15 oz can of diced tomatoes

15 oz can tomato sauce

32 oz chicken broth

1 large bell pepper chopped

1 medium sized onion chopped

3 cloves of garlic chopped

3 – 4 ribs of celery

1 tbsp salt free seasoning or 1 1/2 tsp seasoning salt OR plain salt

1/2 tsp ground black pepper

1 tsp garlic powder

1 tsp onion powder

2 1/2 tsp chili powder

Instructions:

Toss everything into the slow cooker.

Set the slow cooker on high for 4 hours.

Stir periodically.

Once done serve and enjoy

Notes:

Efficient Slow Cooker Recipe: This homemade Mexican beef chili offers a convenient slow cooker method, making it a perfect choice for busy days or weeknight dinners. Simply toss all ingredients into the slow cooker and let it do the work.

Versatile Bean Option: While the recipe calls for dry pinto beans, it provides flexibility by suggesting that canned beans can be used as a time-saving alternative. This allows for adaptation based on convenience or pantry availability.

Adaptable Cooking Methods: The FAQ section addresses various cooking methods beyond the slow cooker, including the Instant Pot and stovetop options, catering to different kitchen setups and preferences.

Customizable Spiciness: The chili’s spiciness can be adjusted to suit individual tastes by varying the amount of chili powder and jalapeños used, offering versatility for those who prefer milder or spicier flavors.

Make-Ahead and Freezing Options: Homemade chili can be made in advance and frozen for later consumption, providing a convenient meal prep option for busy schedules or for stocking up on freezer-friendly meals.

Bean Preparation Tips: The recipe offers guidance on soaking dry pinto beans before cooking, explaining its benefits in reducing cooking time and improving digestibility. It also suggests alternatives for those short on time.

Ingredient Substitutions: The recipe encourages experimentation by suggesting alternative beans or vegan-friendly options for those with dietary preferences or restrictions.

Comprehensive Topping Suggestions: The FAQ section includes a variety of topping ideas to enhance the chili’s flavor and texture, allowing for personalization based on taste preferences.

Side Dish Pairings: The notes provide insights into suitable side dishes that complement the chili, offering a well-rounded meal experience with additional textures and flavors.

Convenience and Flexibility: Overall, this recipe offers convenience, flexibility, and versatility, making it suitable for a wide range of dietary needs, cooking preferences, and occasions.

Nutrition Information:

Frequently Asked Questions:

Can I use canned pinto beans instead of dry beans?

Yes, you can substitute canned pinto beans for dry beans to save time.

If you do this, reduce the cooking time in the slow cooker since the beans are already cooked.

Add them later in the cooking process, so they don’t become too mushy.

Can I make this chili in an Instant Pot or on the stovetop instead of a slow cooker?

Absolutely! For the Instant Pot, you can sauté the beef and vegetables, then add the remaining ingredients and pressure cook on high for about 15-20 minutes.

On the stovetop, brown the beef and veggies in a large pot, add the remaining ingredients, and simmer for 1-2 hours until the beans are tender.

What toppings go well with Mexican beef chili?

Popular toppings include shredded cheese, sour cream, chopped green onions, fresh cilantro, sliced jalapeños, and a squeeze of lime juice.

You can customize your chili with your favorite toppings.

Can I adjust the spiciness of the chili?

Yes, you can control the spiciness by adjusting the amount of chili powder and jalapeños used.

For a milder chili, reduce the chili powder and use fewer jalapeños.

For a spicier kick, increase these ingredients to suit your taste.

Can I make this chili in advance and freeze it?

Yes, homemade chili can be frozen for later use.

Allow it to cool completely, then store it in airtight containers or freezer bags.

It can be kept in the freezer for up to three months.

To reheat, simply thaw in the refrigerator and heat on the stovetop or in the microwave.

Do I need to soak the dry pinto beans before using them in the chili?

It’s a good practice to soak dry beans before using them in chili as it can help reduce cooking time and make the beans more digestible.

You can do a quick soak by covering the beans with water and boiling them for a few minutes, then letting them sit for an hour, or you can soak them overnight for even better results.

However, if you’re short on time, you can skip the soaking step and cook the beans longer in the slow cooker.

Can I use other types of beans instead of pinto beans?

Yes, you can certainly use other beans like kidney beans, black beans, or navy beans if you prefer or if that’s what you have on hand.

Different beans will give your chili a slightly different flavor and texture.

What can I use if I don’t have a slow cooker?

If you don’t have a slow cooker, you can make this chili on the stovetop or in an Instant Pot.

On the stovetop, simmer the ingredients in a large pot on low heat for 2-3 hours or until the beans are tender.

In an Instant Pot, follow the instructions for pressure cooking for about 15-20 minutes.

Can I make this chili vegetarian or vegan?

Absolutely! You can omit the ground beef and use plant-based alternatives like crumbled tofu, tempeh, or a meatless ground substitute.

Also, ensure that the broth and other seasonings are vegan-friendly.

What side dishes pair well with Mexican beef chili?

Common side dishes to serve with chili include cornbread, tortilla chips, rice, avocado slices, and a variety of toppings like shredded cheese, sour cream (or dairy-free alternatives for vegans), and fresh cilantro.