Brown Bean Chowder

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  • 1 pound pinto beans
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons salt
  • 1 pound coarsely ground beef
  • 1/2 medium onion, chopped
  • 1/2 teaspoon garlic powder
  • 1 2/3 cups tomato puree
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • Bread crumbs


  1. Cook beans in 3 quarts water (or more depending on dryness of bean). When beans are nearly done, add 2 tablespoons chili powder and 1 1/2 teaspoons salt.
  2. While beans are cooking, combine beef, onion and garlic and brown in skillet, stirring frequently.
  3. Add tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs.
  4. Combine beef mixture and beans.
  5. May add more water for thickness desired or chili powder to season as needed.

Yield: 12 servings

Source: Tulsa Public Schools, Tulsa, Oklahoma

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