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Lunch recipe · from the recipe book

Beef Chuck and Pinto Bean Chili with Chipotle

Tender chunks of slow-simmered beef chuck and creamy pinto beans in a deep, smoky, cumin-rich red chili.

Beef Chuck and Pinto Bean Chili with Chipotle

Ingredients

  • 1 lb500 gBoneless beef chuckcut into 3/4-inch cubes
  • 1 can, drained277 gPinto beans, canned, drained
  • 1 cup171 gBlack-eyed peas, canned, drained and rinsed
  • 2¼ cups480 gVegetable broth
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gRed bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp14 gCanola oil
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 2¾ tsp5 gUnsweetened cocoa powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup chopped8 gFresh cilantrochopped
  • ½ lime, juiced22 gLime juice

Steps

  1. Prepare everything first: cube the beef chuck, dice the onion and red bell pepper, mince the jalapeño and garlic, and chop the cilantro.
  2. Season the beef chuck with the salt and black pepper.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown half of the beef chuck on all sides, about 5 minutes, and move it to a plate. Add the remaining half of the canola oil and brown the rest of the beef, then move it to the plate.
  4. Lower the heat to medium. Add the onion, red bell pepper and jalapeño and cook, scraping up the browned bits, until soft, about 6 minutes.
  5. Stir in the garlic, chili powder, cumin, smoked paprika and oregano. Add the unsweetened cocoa powder and the tomato paste, and cook for 1 minute until fragrant.
  6. Pour in the vegetable broth and diced tomatoes, return the beef chuck and its juices, and bring to a boil.
  7. Cover, reduce to a gentle simmer and cook for 1 1/2 hours, stirring now and then, until the beef is fork-tender, well past 145°F (63°C).
  8. Stir in the pinto beans and black-eyed peas and simmer uncovered for 20 minutes until the chili thickens.
  9. Stir in the lime juice, then serve topped with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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