No-Tomato Pinto Bean Chili

We love chili, but sometime the tomatoes are too much to have in the evening. So this is a go-to for me. Depending on what meats we have on hand is what I will use.

INGREDIENTS
1 lb ground beef, turkey, venison, or sausage
1 small onion, diced
3–4 cloves garlic, minced
2 cans pinto beans or about 3 cups cooked pinto beans
2–3 cups beef or chicken broth
1–2 tbsp olive oil or butter
2 tbsp chili powder
1 tbsp cumin
1 tsp smoked paprika
1 tsp oregano
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
Salt to taste

OPTIONAL: For thickness and richness
1 can green chiles, optional
1–2 tbsp masa harina or cornmeal
1 tsp cocoa powder, optional but good
1–2 tsp apple cider vinegar or lime juice at the end

DIRECTIONS

1. Brown the meat in a large pot with a little oil or butter. Add onion and cook until softened.
   
2. Add garlic and spices. Stir for about 30 seconds so the spices bloom and get fragrant.
3. Add beans and broth. Start with 2 cups broth. Add more later if you want it thinner.
   
4. Simmer uncovered for 25–35 minutes, stirring occasionally.
5. Thicken it. Mash some of the pinto beans right in the pot, or stir masa/cornmeal into a little cold broth first, then add it to the chili.
6. Finish with acid. Add apple cider vinegar or lime juice right at the end. This helps replace the brightness tomatoes usually give.

OPTIONAL ADD-INS
Diced bell pepper, Corn, Roasted poblanos, Shredded carrots for mild sweetness
A splash of Worcestershire sauce, Cooked rice to stretch it

TOPPING OPTIONS
Cheese, Sour cream or Greek yogurt, Green onion, Avocado, Crushed tortilla chips, Cilantro, Lime

6 servings
Approx. 1 to 1¼ cups per serving, depending on how much it simmers down.

A really good flavor combo for this would be pinto beans + beef broth + cumin + smoked paprika + green chiles + a little lime at the end. That will keep it rich without feeling like it’s missing tomato.