Description
Mexican chili beans with rice deliver a hearty, spicy embrace of comfort and flavor. Savory beans simmered with rich spices over fluffy rice create a satisfying meal that brings warmth to your table.
Ingredients
Scale
Proteins:
- 1 pound ground beef or ground turkey
- 2 cups (1 pound) dry pinto beans OR 4 (15-ounce / 425 grams) cans pinto beans, drained
Starches and Vegetables:
- 2 cups uncooked white rice
- 1 yellow onion, chopped (about 1 ½ cups)
- 1 jalapeño pepper (cooked, canned), sliced (or substitute with 1 cup of Pace brand salsa)
- 2 cloves garlic, chopped (about 1 teaspoon)
Seasonings and Liquids:
- 1 to 2 tablespoons chili powder
- 1 tablespoon chopped parsley
- 1 (14-ounce / 400 grams) can crushed or whole peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup fresh cilantro leaves
Instructions
- Prepare dried beans by soaking overnight or using a rapid pressure cooker method, ensuring beans become tender and soft. Drain thoroughly and reserve for later incorporation.
- Create perfectly fluffy rice by combining grains with water (water to rice), unsalted butter, and salt in a medium saucepan. Bring liquid to a vigorous boil, then reduce heat to minimal setting, covering pot tightly. Simmer for 15-18 minutes until liquid absorbs completely.
- In a large cast-iron skillet, heat extra virgin olive oil over medium temperature. Sauté diced yellow onions until translucent and slightly golden, approximately 3-4 minutes. Introduce minced garlic and ground chili powder, stirring constantly for an additional 45-60 seconds to release aromatic flavors.
- Increase skillet heat to medium-high and introduce ground beef or turkey. Allow protein to develop rich caramelized edges without excessive stirring, cooking 2-3 minutes until uniformly browned.
- Reintegrate sautéed onion mixture into skillet with browned protein. Incorporate diced tomatoes, finely chopped jalapeño peppers, fresh chopped parsley, and kosher salt. Adjust chili powder concentration for desired heat level.
- Gently fold reserved cooked beans into meat mixture, allowing ingredients to meld together. Simmer for 6-8 minutes, periodically stirring to prevent scorching. Taste and fine-tune seasoning as needed.
- Finish dish by sprinkling fresh chopped cilantro leaves immediately before serving. Present over steamed rice or accompany with warm corn tortillas for a complete meal.
Notes
- Prep beans ahead by soaking overnight to cut down cooking time and ensure tender, creamy texture.
- Timing matters when sautéing onions and garlic, releasing maximum flavor without burning delicate ingredients.
- Choose high-quality ground meat with some fat content for richer, more satisfying chili bean results.
- Customize heat levels by adjusting chili powder and jalapeño quantities based on personal spice preferences.
- Fresh herbs like cilantro and parsley add bright, fresh notes that elevate the entire dish’s complexity.
- Leftover chili beans taste even better the next day as flavors continue to develop and meld together.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 50mg