Servings: 6 to 8
Now here’s a chili for the meat and the bean lovers at the table. Plump pintos make this dish doubly satisfying. Toasted cornbread crumbles may not be your usual chili topping—but that’s exactly why you should try it here. It’s SO worth the extra step.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is great chili, and easy to make. I have made it with all the beans called for, but prefer to use about 2.5lbs beans, (two large cans), half run through the food processor. I add dried chili peppers that have been reconstituted, puréed, and strained of skin. This adds additional depth. Make this chili a day or two before serving to allow flavors to mellow.
This is not a true Texas chili, but tasty non the less.
Used 3 cans of beans instead of 4. Also, instead of pureeing the beans I just mashed them with with a potato masher just to save some time and mess. DH & I both thought it was yummy.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?