34 lines
1.4 KiB
Markdown
34 lines
1.4 KiB
Markdown
### Pinto Bean Chili:
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#### Ingredients:
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- 1 lb pinto beans, rinsed and soaked overnight
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- 1 lb ground beef or turkey
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- 1 white onion, chopped
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- 4 cloves garlic, minced
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- 2 cans (14 oz each) diced tomatoes
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- 2-3 tablespoons chili powder (adjust to taste)
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- 1 tablespoon ground cumin
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- 1 teaspoon dried oregano
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- Salt and pepper to taste
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- 6 cups water or beef/chicken broth
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- 1/4 cup fresh cilantro, chopped (optional)
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#### Instructions:
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1. **Preparation**: Drain and rinse the soaked beans.
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2. In a large pot, **brown the meat** over medium heat.
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3. Add the **onion** and sauté until translucent.
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4. Add **garlic**, followed by **tomatoes**, **chili powder**, **cumin**, and **oregano**.
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5. Stir in the **beans** and the **water** or **broth**.
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6. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender.
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7. Season with **salt** and **pepper**. Stir in **cilantro** just before serving if desired.
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#### Variations:
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1. **Beer-infused Chili**: Add a 12 oz bottle of dark beer for a richer flavor.
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2. **Vegetarian Chili**: Omit the meat and add an assortment of vegetables such as bell peppers, zucchini, and corn.
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3. **Spicy Chili**: Incorporate 1-2 chopped jalapeños or serrano chilies during cooking, or stir in some hot sauce to taste.
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4. **Chunky Chili**: Add diced bell peppers and corn for added texture and flavor.
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5. **Cheesy Chili**: Top individual bowls with shredded cheddar or Monterey Jack cheese before serving.
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