Tomato & Pinto Bean Chili

Instructions

1. Prepare the Vegetables

   10 min hands-on

   • Finely chop the onions and yellow peppers.
   • Mince the garlic and set aside separately.

2. Cook the Ground Beef

   10 min hands-on

   • Heat half of the olive oil in a large saucepan over medium-high heat.
   • Add the ground beef in batches, cooking until browned and crumbled. Remove and set aside.

3. Sauté the Aromatics

   9 min hands-on

   • Reduce heat to medium and add the remaining olive oil to the pan.
   • Cook the onions and peppers for about 7 minutes until softened.
   • Stir in the garlic and cook for 1–2 minutes until fragrant.

4. Toast the Spices

   2 min hands-on

   • Add chili powder, paprika, and cumin seeds to the vegetables.
   • Stir continuously for 1–2 minutes to toast the spices.

5. Incorporate the Tomato Base

   3 min hands-on

   • Stir in the tomato sauce to coat the vegetables and spices.
   • Add sun-dried tomatoes and cook for 2–3 minutes.

6. Combine the Ingredients

   2 min hands-on

   • Return the beef to the pan.
   • Add pinto beans and beef stock, stirring to combine. Ensure the mixture is covered by liquid, adding water if necessary.

7. Season and Simmer

   3 min hands-on60 min waiting

   • Season with salt and black pepper, adjusting to taste.
   • Bring to a gentle boil, then simmer on low heat, covered, for 60–90 minutes, stirring occasionally.

8. Add the Sweetcorn

   1 min hands-on10 min waiting

   • Stir in the sweetcorn 10 minutes before the chili is done.
   • Cook until the corn is tender.

9. Serve

   2 min hands-on

   • Remove from heat once desired consistency is reached.
   • Serve hot with toppings like cheese, sour cream, or herbs.
   • Cooking tips:
   • For a smoky depth of flavor, add a small chipotle pepper in adobo sauce with the tomato base.
   • For a thicker chili, simmer uncovered for the last 15–20 minutes to evaporate excess liquid.
   • This chili tastes better the next day as flavors develop. Store in an airtight container in the refrigerator for up to 4 days or freeze for later.