Tex-Mex Chili with Pinto Beans and Ground Beef
A hearty chili featuring ground beef and pinto beans simmered with smoky chili powder and cumin, perfect for a comforting regional meal. This latin american-inspired soups ready in about 60 minutes pairs ground beef, cooked pinto beans, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 2 cups cooked pinto beans
- 1 medium yellow onion
- 3 garlic cloves
- 14 oz can diced tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Dice 1 medium yellow onion and mince 3 garlic cloves. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 4 minutes until translucent and fragrant.
- Step 2: Add 1 lb ground beef to the pot, breaking it up with a spoon. Cook for 6-8 minutes until browned and no longer pink.
- Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are fragrant.
- Step 4: Add 14 oz canned diced tomatoes with juices, 2 cups beef broth, and 2 cups cooked pinto beans. Stir to combine, then bring to a simmer.
- Step 5: Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Chili with Pinto Beans and Ground Beef take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Chili with Pinto Beans and Ground Beef?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Tex-Mex Chili with Pinto Beans and Ground Beef?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Chili with Pinto Beans and Ground Beef for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Chili with Pinto Beans and Ground Beef?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
