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Beef and Pinto Bean Chilli

This hearty beef and pinto bean chilli combines lean ground beef, tender vegetables, smoky spices, and creamy beans for a comforting, family-friendly meal. Simmered until thick and flavorful, it’s perfect topped with spring onions and served with rice or crusty bread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

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.