How to Make Chili con Carne with Beans
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Temperatures Are Dropping, Chili Is Calling
As the air turns crisp, leaves tumble from the trees, and snowboards beckon toward the slopes, it’s time to warm your belly and your soul with a big pot of chili. Don’t worry—it’s easier than you think! I’ll show you how with my family-favorite Chili con Carne with Pinto Beans recipe.
Chili Memories
One of my fondest childhood memories is trekking up to northern Arizona with my parents, grandparents, little brother, and sister to play in the snow. It wasn’t the snow that captivated me, though—I’ve always suspected being born in Phoenix made me allergic to it. What made those trips special for me was my mom’s chili.
While my siblings sledded down snowy hills, lobbed snowballs at my dad, and built lopsided snowmen, I stayed cozy inside my grandparents’ camper with a steaming bowl of chili, listening to tales of World War II. Call me a snow wuss if you must, but chili was—and still is—my ultimate comfort food. It’s delicious, hearty, and brimming with nostalgia.
Chili Con Carne: A Dish with a Storied Past
Chili con carne has as many origin stories as it does recipe variations. Some claim a Spanish nun in the 17th century teleported herself to America and wrote down a chili recipe that included venison, tomatoes, onions, and peppers.
Then there’s the great debate: chili with beans or chili without? Personally, I’m a beans-in kind of person. Pinto beans add a creamy texture, a nutritional boost, and a satisfying bite.
Homemade Pinto Beans
If you’ve followed my blog, you know how much I love the aromas of food cooking. Whether it’s bread baking, tortillas toasting, or pinto beans simmering on the stove, those scents turn a house into a home. That’s why I skip canned beans. The slow-cooked flavor of homemade beans is unbeatable, and the process is easier than you might think.
That said, if you’re short on time, canned beans are a perfectly fine shortcut. But if you’re game, I’ll walk you through how to cook your own pinto beans.
About Those Pinto Beans
Pinto beans, or "frijol pinto" (Spanish for "painted bean"), have a storied history. Cultivated for thousands of years in Central and South America, these speckled beige beans made their way to Spain in the 15th century and eventually spread worldwide.
A staple of the Southwestern U.S., pinto beans star in chili con carne, refried beans for burritos and tostadas, or as a simple side dish paired with rice. In the South, they’re often served in their broth or ladled over cornbread—delicious, hearty, and affordable. Add fried potatoes and onions, and you’ve got yourself a feast!
Pinto beans are nutrient-dense, protein-packed, and shelf-stable when stored dry in a cool, dry place. While older beans may take longer to cook, they’re a pantry essential for hearty, comforting meals in a pinch.
The Secret Ingredient
This chili recipe is inspired by my mom’s, which she learned from my grandmother. It includes one standout addition: El Pato Hot Tomato Sauce.
Let me be clear—this isn’t a sponsored post. El Pato sauce is simply what makes this chili ours. Every time I spot those small yellow cans adorned with a duck, I stock up. The sauce, made by a family-owned company in Los Angeles for over 100 years, adds just the right amount of heat and depth.
Fun fact: El Pato means “the duck,” and the sauce was reportedly the first hot sauce made in the U.S. used in Mexico. While it’s mainly intended for recipes, I’ll admit I’ve dipped tortilla chips into it straight from the can a time or two.
A Recipe Worth Sharing
This Chili con Carne with Pinto Beans recipe has been a family favorite for over 60 years. With a base of condensed tomato soup for thickness, El Pato sauce for heat, and tender, creamy pinto beans, it’s pure comfort in a bowl.
I can’t wait to hear what you think. I hope this chili becomes a tradition in your family, just as it has in mine. Here’s to another 60 years of sharing warmth, flavor, and love around the table.
