Mexican-style chili beans, also known as “Frijoles de la Olla” or “Frijoles Charros,” are a flavorful and hearty dish often enjoyed as a side or main course in Mexican cuisine. These beans are cooked in a rich broth of garlic, onion, tomatoes, and spices, giving them a perfect balance of heat and depth. They can be enjoyed with rice, tortillas, or even as a filling for burritos or tacos. The addition of chiles, bacon, and sometimes even a bit of sausage adds a savory kick and makes this dish comforting and filling. Whether served with grilled meats or enjoyed on their own, these beans will bring warmth and flavor to your meal!
Ingredients:
- 2 cups dried pinto beans (or black beans)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-2 fresh jalapeño peppers (or other chili peppers), finely chopped (adjust for spice level)
- 1 large tomato, chopped
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 tablespoons vegetable oil (or bacon fat for extra flavor)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 4 slices of bacon, chopped (optional for extra flavor)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions:
- Prepare the Beans:
- Rinse the dried beans under cold water and remove any debris. Place the beans in a large pot and cover them with water. Soak the beans overnight or use the quick soak method (boil for 5 minutes, then let sit for 1 hour). Drain and set aside.
- Cook the Bacon (Optional):
- If you’re using bacon for extra flavor, heat a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon pieces and set aside. Leave the rendered fat in the pot.
- Sauté the Aromatics:
- In the same pot (with or without bacon fat), add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and chopped jalapeños, and cook for an additional 1-2 minutes until fragrant.
- Add the Tomatoes and Spices:
- Stir in the chopped tomatoes, cumin, chili powder, paprika, oregano, salt, and pepper. Cook for about 2-3 minutes until the tomatoes soften and the spices become fragrant.
- Simmer the Beans:
- Add the soaked beans to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let the beans simmer for about 1.5 to 2 hours, or until the beans are tender and fully cooked. Stir occasionally, and check if more broth or water is needed to keep the beans submerged.
- Finish the Dish:
- Once the beans are tender, taste and adjust the seasoning with more salt, pepper, or chili powder if desired. If you’re using bacon, stir it back into the pot. Let everything cook together for an additional 10 minutes.
- Serve:
- Serve your Mexican-style chili beans hot, garnished with fresh cilantro and a squeeze of lime juice. These beans are perfect served alongside rice, grilled meats, or as a topping for tacos or burritos.
Enjoy the rich flavors of this classic Mexican dish!
