Mexican Pinto Bean Chili

Instructions:

1. In a large pot over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease if needed.
2. Add the diced onion, garlic, and jalapeño if using. Cook for 3 to 4 minutes until softened and fragrant.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for about 1 minute to toast the spices and enhance their flavor.
4. Add the tomato sauce, pinto beans, and beef broth. Stir well to combine.
5. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 30 to 35 minutes, stirring occasionally, until thickened and flavorful.
6. Taste and adjust seasoning as needed.
7. Serve hot with your favorite toppings.

Variations :

• Add a diced bell pepper for extra texture and sweetness.
• Stir in a chipotle pepper in adobo for smoky heat.
• Replace ground beef with ground turkey or chorizo for a flavor twist.

Tips :

• Simmer uncovered for a thicker chili, or partially covered for a slightly soupier consistency.
• Let the chili rest for 10 minutes before serving to allow flavors to settle.
• A splash of enchilada sauce can deepen the color and enhance the authentic Mexican flavor profile.