Heat a dutch oven over medium-high heat then add the ground beef and cook, occasionally breaking up the beef, until well browned, about 6 minutes.
Add the onion and tomato in with the beef and cook, stirring occasionally, about 5 minutes.
Stir in the paprika, garlic, cumin, cayenne, soy sauce, and 1 tsp salt until combined.
Pour in the water then use a wooden spoon to scrape the bottom of then pot to release any loose bits stuck to the bottom.
Stir in the pinto beans then bring the chili to a boil.
Place a lid on the dutch oven and reduce the heat to medium-low.
Simmer the chili with the lid on, stirring occasionally, for about 1 hour.
Take the lid off the dutch oven then stir the chili and continue to simmer over medium-low, stirring occasionally, until chili thickens and beans are desired tenderness, about 45 more minutes.
Season the chili with additional salt & pepper to taste.
27 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment