Pinto Bean Chili With Mexican Sausage

"Beth Hensperger"
 
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Ready In:
12hrs 30mins
Ingredients:
23
Serves:
12
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ingredients

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directions

  • In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
  • To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
  • Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
  • Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
  • Add in sausage slices.
  • Cover and cook on LOW for 9-12 hours, stirring occasionally.
  • During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
  • If the chili is too thin, leave the lid off and cook a bit longer.
  • Serve with the toppings of your choice.

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Reviews

  1. Excellent bean chili! The recipe is for slow cooker, but since I don't have one I made it in a pressure cooker. I halved the recipe, used 1/3 measure dried beans (10 oz for 1/2 recipe) and 3 cups water to allow for beans to swell (no need to soak beforehand). I dumped all in pressuer cooker and cooked on high for 30 minutes. Perfect consistency and donnes! Very flavorful and comforting on a cold day!
     
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