You will be pining for more Pinto chili after you've finished with this concoction. This recipe freezes really well; just double it and keep the extra amount for your lazy days.
At a glance
- Wash beans and soak overnight in 2 inches water above beans. Simmer, covered, in same water until tender. Add tomatoes and simmer 5 minutes. Saut green pepper in salad oil for 5 minutes. Add onion, cook until tender, stirring often. Add garlic and parsley. Melt butter in large skillet and saut meat for 15 minutes. Add meat to onion mixture, stir in chili powder and cook 10 minutes. Add this to beans and spices. Simmer covered for 1 hour. Cook uncovered for 30 minutes. Skim off fat.
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