Southwestern Pinto Bean Chili

Flavorful and hearty pinto bean chili Submitted by Patti Scroggins

A flavorful and hearty pinto bean chili. I came up with this recipe after trying different recipes I found. I decided to make my own version because none of them were quite what I wanted. Result is a family favorite. Serve with homemade quick rolls.....mmm-mmm good.

Yields

8 - 10

Ingredients

1 lb. dried pinto beans 2 lbs. ground beef 1 large onion, chopped 2 large green peppers, chopped 3 cloves garlic, minced ¼ Cup parsley 3 Tbs. flour ¼ Cup chili powder 2 Tbs. cumin 1 teaspoon. black pepper 5 teaspoon. salt 3 14.5 oz. cans diced tomatoes 2 teaspoon. cider vinegar 1 teaspoon. sugar

Nutritional information

No nutrition information available

Instructions

Soak beans overnight or quick soak, drain and rinse. Place drained beans in pot and add water to cover. Bring to a boil; reduce heat, cover and simmer for about 45 minutes. Cook the beef, onion, garlic, and green pepper over medium heat, drain. Blend in flour; stir in chili powder, cumin and sugar. Add the mixture to the pot of beans. Add tomatoes, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1½ hours or until beans are tender.

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