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Pinto Pepperoni Chili Recipe

My husband and I have always loved chili, but our daughters would pick out the kidney beans. When I discovered the girls loved Mexican food, I decided to use pinto beans in my chili instead. They loved every bite! - Tara Dvorak, Grand Forks, North Dakota

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Pinto Pepperoni Chili Recipe

Prep: 5 min. Cook: 4 hours 25 min. + standing

Yield: 14 Servings

5 265 270

Ingredients

1 pound dried pinto beans
4 cups water
1 medium onion, cut into wedges
1 pound ground beef, cooked and drained
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 package (3-1/2 ounces) sliced pepperoni
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup salsa
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper

Directions

Place the beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and discard liquid. Add 4 cups water and onion to the beans; bring to a boil. Reduce heat simmer, uncovered, for 1 hour or until beans are almost tender.
Add remaining ingredients. Cook, uncovered for 3 hours or until thick and bubbly, stirring occasionally. Yield: 14 servings(3-1/2 quarts).

Nutritional Facts 1 serving (1 each) equals 231 calories, 7 g fat (3 g saturated fat), 22 mg cholesterol, 649 mg sodium, 28 g carbohydrate, 10 g fiber, 15 g protein.

Originally published as Pinto Pepperoni Chili in Taste of Home Ground Beef Cookbook , p132