Add the pork, onion, smoked paprika, cumin, 1 tsp salt, and 1/2 tsp black pepper to a dutch oven or large pot over medium-high heat. Cook, while breaking up the pork, until browned, about 6 minutes.
Add the garlic and tomatoes to the pot and cook, occasionally breaking up the tomatoes, about 5 minutes.
Stir in the pinto beans and water. Use a wooden spoon to scrape any stuck on bits off the bottom of the pan then bring to a boil.
Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until beans are tender and the chili has thickened, about 2 1/2 hours.
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