Smokey Pinto Bean Chili

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Prep Time25

Cook Time2

Total Time2 25

Servings:

Calories: 206kcal

Author: Terri @ that's some good cookin'

Ingredients

1 pound ground beef
1 large onion, medium dice
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon salt
½ teaspoon ground black pepper, or to taste
3 (15 ounce) cans prepared pinto beans, rinsed and drained or 6 cups prepared pinto beans - see notes
1 (28 ounce) can tomato puree or crushed tomatoes
2 (10 ounce) cans red enchilada sauce
1-2 pork hocks

Instructions

In a large frying pan, cook hamburger, onions, and garlic until hamburger is cooked through and onions are translucent.
Stir in the chili powder, chipotle chili powder, salt, and pepper. Add the beans, tomato puree or crushed tomatoes, enchilada sauce, and pork hocks. Stir to combine.
Simmer over low heat on stove for 2 hours, stirring occasionally. Or, cook in a slow cooker on low for 5-6 hours. Cooking times are approximate...it's chili, it's flexible, it's ready when you say it's ready. Remove ham hocks from chili; cool, remove meat, and chop into small pieces to add back to chili if desired.

Notes

If using 1 pound of dry pinto beans, wash and pick-over beans. Soak over-night in a large container with enough water to cover the beans by at least 2-inches. Next day: pour off soaking water and rinse beans. Place beans in a large pot with enough water to cover the beans by 2-inches. Bring beans to a boil and then reduce heat to medium-low and simmer beans until tender, about 2 hours (longer if beans are old). Pour off cooking water. Use 6 cups of beans in recipe in place of the 3 (15 ounce) cans of pinto beans.

Nutrition