If you’ve ever stood in front of the fridge at 5 p.m. wondering how to feed everyone without spending a fortune or hovering over the stove all night, this Beef And Pinto Bean Chilli is the fix. It’s one pot, mostly pantry staples, and it makes a big batch that actually tastes better the next day. For busy weeks, that’s hard to beat.
I lean on this chilli when I need something that feels like proper comfort food but still fits a budget and doesn’t need fancy ingredients. Ground beef, pinto beans, canned tomatoes, and basic spices do most of the heavy lifting. Once everything’s in the pot, the chilli just simmers away while you tidy up, make rice, or set out toppings like grated cheese, yogurt, or tortilla chips.
This recipe is especially useful if you’re trying to cook more from scratch but get overwhelmed by long ingredient lists. The steps are simple, forgiving, and easy to follow, even if you’re not confident in the kitchen yet. You’ll sauté your veggies, brown the beef, stir in spices, then let time and gentle heat build all the flavor. By the end, you’ll have a thick, rich Beef And Pinto Bean Chilli that works for weeknights, freezer meals, or feeding a crowd without breaking the bank.
Letting the Ingredients Shine: Beef And Pinto Bean Chilli
Click here to get printable version
Things to Grab
- 1 large onion, finely diced
- 2 stalks of celery, diced
- 1 large carrot, diced
- 455g (1lb) of 5% fat ground beef (beef mince)
- 3 cloves of garlic, minced
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ tablespoon dried oregano
- ½ tablespoon chipotle chilli powder (do not use Indian chilli powder)
- ½ tablespoon brown sugar
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 8 tablespoons tomato puree (tomato paste)
- 1 red bell pepper, finely diced
- 1 yellow or orange bell pepper, finely diced
- 2 jalapeños, deseeded and diced
- 2 x 400g (14oz) cans chopped tomatoes
- 1 cup (240ml) chicken stock
- 1 x 400g (14oz) can pinto beans, drained
- Cooking oil spray
- Salt and black pepper, to taste
- 2 spring onions (green onions), diced, for garnish
How It’s Done
- Set a large saucepan or soup pot over medium heat and give the base a light, even coating of cooking oil spray. You just want a thin layer to stop sticking, not a pool of oil.
- Add the diced onion, celery, carrot, and a pinch of sea salt. Cook for about 5 minutes, stirring now and then, until the vegetables start to soften. If the pan looks dry or anything begins to catch, add a tablespoon of water and keep cooking. The veggies should be soft around the edges, not browned.
- Tip in the ground beef, minced garlic, red pepper, and yellow or orange pepper. Break the meat up with a spoon and cook until it’s browned all over and no pink remains. Take a minute here to really crumble the beef finely so the chilli has an even texture.
- Stir in the tomato puree (paste), brown sugar, paprika, cumin, oregano, chipotle chilli powder, onion powder, and cayenne. Mix well so the beef and vegetables are completely coated and the tomato paste darkens slightly. Cook for 1–2 minutes; this step wakes up the spices and deepens the flavor.
- Pour in the chopped tomatoes, drained pinto beans, diced jalapeños, and chicken stock. Give everything a good stir, scraping the bottom of the pot to loosen any browned bits. Bring the mixture up to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for about 45 minutes. Stir occasionally. You’re aiming for a thick, hearty chilli; if it gets too thick, add a splash of stock or water. If it’s too thin, simmer with the lid off for the last 10–15 minutes.
- When the chilli has reduced and the sauce clings to the meat and beans, turn off the heat. Taste and season with salt and plenty of black pepper. Don’t skip this – proper seasoning at the end makes a big difference. Sprinkle the chopped spring onions over the top and serve.
Getting the Seasoning Right
Chilli relies heavily on balance, so it helps to season in layers. The pinch of salt with the vegetables starts pulling out moisture and sweetness, which builds flavor early on. The brown sugar isn’t there to make the chilli sweet; it’s there to round out the acidity from the tomato puree and canned tomatoes. If the chilli tastes a bit sharp or “tomato-heavy” at the end, a tiny extra pinch of sugar and salt can fix it. Always taste before adding more – you can put it in, but you can’t take it out. Also remember that toppings like cheese or salty tortilla chips will add extra salt, so keep that in mind when adjusting.
Adjusting Heat Levels
The beauty of this Beef And Pinto Bean Chilli is that you control how spicy it is. The chipotle chilli powder and cayenne bring heat, while the jalapeños add a fresher bite. For a mild chilli, cut the cayenne in half, use only one jalapeño, and make sure all seeds and membranes are removed. For medium heat, follow the recipe as written. To make it hotter, add extra jalapeños or a pinch more cayenne at the end of cooking, then simmer for 5 minutes so the flavors meld. Always add extra heat gradually and taste as you go so you don’t overshoot your comfort level, especially if you’re cooking for kids or mixed preferences.
Easy Swap-Ins and Add-Ons
This recipe is flexible, which is ideal when you’re working with what you already have. You can swap pinto beans for kidney beans, black beans, or a mix of whatever is in your cupboard. Ground turkey or a mix of beef and turkey also works if you want to lighten it up. If you only have vegetable stock or beef stock, use that instead of chicken stock. To bulk it out cheaply for more servings, stir in an extra can of beans or a handful of frozen corn in the last 10 minutes. If the chilli thickens too much after adding extras, loosen it with a splash of water or stock until it’s spoonable, not soupy. Toppings like grated cheese, yogurt, or sliced avocado turn it into an easy “build-your-own” bowl for guests.
What People Usually Ask
Can I make this Beef And Pinto Bean Chilli ahead of time?
Yes, this is one of those dishes that actually improves if you make it ahead. The flavors have more time to blend as it sits. Cook the chilli completely, cool it to room temperature, then refrigerate in a covered container for up to 3–4 days. When reheating, warm it gently on the stove over low to medium heat, adding a splash of water or stock if it has thickened too much. Stir occasionally so it heats evenly and doesn’t stick to the bottom. This makes it perfect for meal prep or cooking the night before a busy day.
Is it okay to freeze this chilli, and how should I do it?
Chilli freezes very well, which is great for budget cooking and reducing food waste. Let the cooked chilli cool completely, then portion it into freezer-safe containers or zip-top bags. Smaller portions are handy for quick lunches. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the fridge or defrost in the microwave, then warm on the stove until piping hot. If the texture seems a bit thick after freezing, add a little water or stock to loosen it while it reheats.
What should I serve with Beef And Pinto Bean Chilli to make it a full meal?
This chilli is filling on its own, but simple sides can stretch it further and keep costs down. Serve it over plain rice, baked potatoes, or even pasta for a budget-friendly twist. You can also add tortilla chips or crusty bread for dipping. For freshness, top each bowl with chopped coriander (cilantro), extra spring onions, or a squeeze of lime. If you’re feeding a crowd, set up a small topping bar with grated cheese, yogurt or sour cream, and jalapeño slices so everyone can customize their own bowl.
How do I stop the bottom from burning when it simmers for 45 minutes?
Long simmering can cause sticking if the heat is too high or the pot is too thin. Keep the heat on low so the chilli is just gently bubbling, not rapidly boiling. Use a heavy-based pot if you have one, as it spreads the heat more evenly. Stir the chilli every 10–15 minutes, scraping the bottom of the pan with your spoon to release any bits that might start to catch. If it ever looks too dry, add a small splash of water or stock and reduce the heat slightly. This will keep the flavour deep without scorching.
Beef and Pinto Bean Chilli
Equipment
- large saucepan
Ingredients
- 1 large onion finely diced
- 2 stalks celery diced
- 1 large carrot diced
- 455 g (1 lb) ground beef (5% fat)
- 3 cloves garlic minced
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 1/2 tablespoon chipotle chilli powder use chipotle chilli powder, not Indian chilli powder
- 1/2 tablespoon brown sugar
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 8 tablespoons tomato puree (paste)
- 1 red bell pepper finely diced
- 1 yellow or orange bell pepper finely diced
- 2 jalapeños deseeded and diced
- 2 400 g (14 oz) cans chopped tomatoes canned
- 1 cup (240 ml) chicken stock
- 1 400 g (14 oz) can pinto beans drained
- cooking oil spray
- salt to taste
- black pepper to taste
- 2 spring onions (green onions) diced, for garnish
Instructions
- Lightly coat a large saucepan with cooking spray and place it over medium heat.
- Add the diced onion, celery and carrot with a pinch of sea salt and sauté until the vegetables are softened, about 4–6 minutes; if they start to stick, add a tablespoon of water.
- Stir in the ground beef, minced garlic and the diced red and yellow/orange peppers, breaking up the meat and cooking until it is browned and no longer pink.
- Mix in the tomato paste, brown sugar and all the spices, tossing everything so the seasonings evenly coat the meat and vegetables.
- Pour in the chopped tomatoes, drained pinto beans, diced jalapeños and chicken stock. Bring the mixture to a boil, then reduce the heat, cover and simmer gently for about 45 minutes until the sauce has thickened, adding a splash more stock or water if it becomes too dry.
- Adjust seasoning with salt and black pepper to your taste, then sprinkle with the chopped spring onions and serve.
