Cook the Beans (if using dry)

Stovetop Method:

1. Place dry pinto beans in a large pot and cover with at least 3 inches of water (about 3 quarts for 2 cups of beans). Bring to a boil, then reduce heat to a simmer. Cover and cook for approximately 2 1/2 hours, or until the beans are tender and the skins begin to split.

Pressure Cooker Method:

1. Place beans in a 4-quart (or larger) pressure cooker and add water up to the recommended capacity line. Cook under pressure for 30–35 minutes, until the beans are soft and skins just begin to separate. Allow the cooker to cool fully before opening. Drain before use.

Cook the Rice

1. Place the rice in a medium-sized pot. Add 3 cups of water (or amount directed on package), 1 tablespoon butter, and 1 teaspoon salt. Bring to a boil, reduce to a low simmer, cover, and cook for approximately 15 minutes (or as needed per package). Remove from heat and keep covered for 10 minutes to steam.

Sauté the Onions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for approximately 4 minutes, or until translucent. Add the garlic and chili powder; cook for an additional 1 minute. Transfer mixture to a separate bowl.

Brown the Meat

1. Increase heat to high. Add the ground beef or turkey to the skillet. Allow it to cook undisturbed for 1–2 minutes to encourage browning, then turn and cook the remaining sides until fully browned.

Combine Aromatics and Tomatoes

1. Return the onion and garlic mixture to the skillet. Add tomatoes, jalapeño (or salsa), parsley, 1 teaspoon salt, and sugar. Stir to incorporate.
2. Taste and adjust chili powder if more heat or smokiness is desired.

Add Beans and Simmer

1. Add drained cooked or canned beans to the skillet. Add an additional teaspoon of salt if needed. Simmer for 5–10 minutes to blend flavors. Taste and adjust seasoning as necessary.

Serve

1. Stir in fresh cilantro leaves just before serving, or sprinkle on top. Serve the chili beans over warm rice or with heated corn tortillas.