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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 369.7
  • Total Fat: 10.4 g
  • Cholesterol: 39.1 mg
  • Sodium: 1,430.1 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 14.4 g
  • Protein: 22.1 g

View full nutritional breakdown of Homemade chili w/ pinto beans calories by ingredient
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Homemade chili w/ pinto beans

Submitted by: BECKS150


Number of Servings: 8

Ingredients

    Ingredients:

    2 lbs Beans, pinto
    2 cans Tomato products, Hunts Diced Tomatoes
    1 lb Ground beef, extra lean
    1sml Green Peppers
    1/2c Onions, raw
    1/2 tsp Pepper, black
    1 pkt Chili Seasoning
    1 can Beans, red kidney

Directions

makes 8 + 2 cup servings
Once beans are sorted and washed, itís time to begin the cooking process. It is very important to note that beans expand at least double when cooked with liquid. Make sure that you use a pan that has plenty of room for this expansion. There is a fast method and a slower method for cooking pinto beans. The fast method takes about four hours. The slower method takes overnight for soaking and about four hours for cooking.

The fast method is to put the pinto beans in a pan. Cover with water at least three inches above the beans. Bring to a boil. Reduce heat, cover with lid, and simmer for 10 to 15 minutes. Turn off the heat and let the beans sit for one hour with the lid on. The beans will then be plump and ready to cook. Remove the lid after the hour and pour out water. You can put the beans in a colander again if you prefer. Refill beans in pan with clean tap water, covering beans at least one inch above the beans. Bring beans to boil. Reduce heat to simmer. Simmer beans with lid on for about four hours, checking every hour to make sure beans continue to have enough water.

Add tomatoes and 1/2 the seasonings. Brown hamburger w/ bell pepper and onion and the remainder of the seasoning packet plus the black pepper cook until crumbly and to beans and simmer on low temp for 40 minutes.

The slower method involves covering the pan of beans with water at least three inches above the beans. Soak overnight. The next morning the beans will be plump and ready to cook. Pour out the water and fill with clean tap water, covering beans at least one inch above the beans. Bring beans to boil. Reduce heat and simmer with lid on for about four hours, checking every hour to make sure beans continue to have enough water.

If you have a slow cooker (commonly called a crock-pot), you can cook the pinto beans all day on low. Just make sure that the water level is filled as high as it can be so it wonít go dry.


Number of Servings: 8

Recipe submitted by SparkPeople user BECKS150.






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