top of page

Ancho Chili con Carne + Pinto Beans

This is a flavor rich chili that can be made mild without sacrificing any flavor. Everyone in our home loves chili, but Coco needs a mild bite. I developed this recipe with a focus on Coco's palette, but you can punch up the heat with a few modifications.


1/2 lb of dry Pinto Beans, rinsed

6 cups Broth, your choice

2 whole Dried Ancho Chiles

1 15oz can Crushed Tomatoes

2 Tablespoons Olive Oil

1 Onion, chopped

4 mild Peppers, chopped - 4 bell peppers of any sort, 4 roasted and skinned Ancho peppers, or any combination you'd like

4 cloves Garlic, minced or chopped

1 lb Ground Meat - beef, pork, turkey, chicken, whatever you prefer

1 Tablespoon Cumin

1 Tablespoon Mexican Oregano

1/2 teaspoon White Pepper

2 teaspoons Smoked Paprika - or if you'd like to add more heat, New Mexico Red Chile, Chipotle or other dried ground chile powder

1 teaspoon Kosher Sea Salt


  • Add pinto beans, whole ancho chiles and 4 cups broth to the Instapot. Pressure cook on high for 90 minutes.

  • Allow natural pressure release for 20 minutes.

  • Take pressure cooked Ancho chiles, remove stems and place into a blender with remaining 2 cups of broth. Pulse in blender until it is a smooth runny paste.

  • Add olive oil to a large Dutch oven and sauté onions, peppers and garlic over medium low heat until tender, about 20 minutes.

  • Removed sautéed vegetables from the Dutch oven, turn the heat up to medium high and add ground meat.

  • Cook meat until fully cooked. Remove excess grease from the pot, but don't be obsessive.

  • Add spices to ground meat (cumin, oregano, white pepper, paprika and salt) and sauté an additional two minutes.

  • Return vegetables to the pot with the meat.

  • Add in ancho paste and tomatoes.

  • Stir in beans and all juices from the cooked beans.

  • Simmer chili at least 10 minutes to allow flavors to blend.

Makes 6-10 servings, depending on serving size.

bottom of page