Smoky Beef and Pinto Bean Chili Soup
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a skillet over medium heat and brown the beef stew meat on all sides until lightly seared. Transfer the meat to the slow cooker.
- Add the diced onion, minced garlic, drained pinto beans, and diced tomatoes to the slow cooker.
- Pour in the beef broth, then stir in the chili powder, smoked paprika, ground cumin, salt, and black pepper.
- Cover and cook on low for 7 to 8 hours until the beef is tender.
- Stir the soup once more before serving to distribute the beans and meat evenly.
Notes
If the broth seems thin after cooking, mash a few pinto beans against the side of the pot to thicken it naturally. For a deeper smoky taste, add an extra half teaspoon of smoked paprika in the final hour. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife