Mexican-style chili beans, known for their bold and savory flavors, are a classic comfort food often served as a side dish or a main. These beans are cooked in a rich, spiced tomato base with garlic, onions, and a blend of chili powders, making them the perfect accompaniment to tacos, rice, or grilled meats. Whether you’re hosting a party or preparing a cozy meal for your family, these chili beans will surely be a hit!
Ingredients:
- 2 cups dried pinto beans (or 3 cans of cooked pinto beans)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, finely chopped (optional for heat)
- 1 can (14 oz) diced tomatoes, with juices
- 1/4 cup tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground oregano
- Salt and pepper to taste
- 3-4 cups vegetable or chicken broth (or water)
- 1/2 cup fresh cilantro, chopped (optional)
- Lime wedges (for serving)
Instructions:
- Prepare the Beans:
- If using dried pinto beans, rinse them thoroughly and soak them overnight in a large bowl with plenty of water. The next day, drain and rinse the beans.
- If using canned beans, simply drain and rinse them to remove excess sodium.
- Cook the Beans (if using dried beans):
- In a large pot, add the soaked beans and enough water or broth to cover them. Bring to a boil, reduce the heat, and simmer for 1.5 to 2 hours, or until the beans are tender. Skim off any foam that appears while cooking. Drain the beans and set aside.
- Make the Chili Bean Sauce:
- In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and chopped jalapeño (if using), cooking for another 1-2 minutes until fragrant.
- Add Spices and Tomatoes:
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for another 1 minute to toast the spices.
- Add the diced tomatoes with juices and tomato paste. Stir well to combine.
- Combine the Beans:
- Add the cooked (or canned) beans into the tomato mixture. Pour in the broth, just enough to cover the beans. Stir everything together, bringing the mixture to a simmer.
- Let the beans cook uncovered for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken. If needed, add more broth or water to reach your desired consistency.
- Finish and Serve:
- Once the chili beans have thickened and the flavors are well blended, taste and adjust the seasoning if necessary (add more salt, pepper, or chili powder for extra heat).
- Stir in chopped fresh cilantro, if desired, and serve the chili beans hot with lime wedges on the side.
Tips:
- You can also add a can of green chilies or a dash of hot sauce for more heat.
- To make these chili beans vegetarian, simply use vegetable broth instead of chicken broth.
- If you prefer a smoother texture, mash some of the beans with a spoon to create a creamy consistency.
These Mexican-style chili beans are perfect as a side dish, but they can also be served as a main with rice or in a burrito. Enjoy the delicious, hearty flavors with your favorite Mexican dishes!
