Pinto Pepperoni Chili
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
Total TimePrep: 5 min. Cook: 4 hours 25 min. + standing
Makes14 servings(3-1/2 quarts)
- 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
- 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.
Nutrition Facts1 each: 231 calories, 7g fat (3g saturated fat), 22mg cholesterol, 649mg sodium, 28g carbohydrate (5g sugars, 10g fiber), 15g protein.
Originally published as Pinto Pepperoni Chili in Taste of Home Ground Beef Cookbook-Book
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