I made a bland meatloaf the other night (I forgot to double the seasonings for 2 lbs. of meat instead of 1 lb.) and my dad suggested we turn the leftovers into a chili.
3 cups dried pinto beans
1 Tbsp olive oil
3 small yellow onions, diced
1 Tbsp Kosher salt
1/4 tsp black pepper
1/2 tsp crushed red pepper
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
28 oz. can crushed tomatoes
15 oz. can diced tomatoes with green chiles
1 cup water
~1 lb. cooked hamburger meat
Rinse the beans and discard any bad ones. Soak in a large bowl with enough water to cover the beans overnight. The next day, strain the beans and rinse again.
In a large pot, heat the olive oil and add the onions. Saute until soft. Add the spices and seasonings, stirring to mix. Add the cans of tomatoes, and rinse the cans with a little bit of water and add that to the pot. Add the beans and cover, letting simmer over low-medium heat for about an hour until the beans soften.
Crumble the cooked hamburger meat in the pot, stirring to incorporate everything. Cover and let simmer until everything comes up to temperature and the beans are al dente.
Serve over rice with toppings of your choice. We used shredded cheddar cheese, sour cream, and chives. Serves 5-6.
Johnny and I aren't big on spicy, but this was a nice heat level for us. My dad added extra Texas Pete and crushed red pepper. Feel free to adjust the seasonings to your personal preference.