This recipe is liked by 1 person(s). |
5-Bean Chili
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1 pound | ground chuck |
1 cup | diced yellow onion |
1 cup | diced green pepper |
3 cloves | garlic, minced |
1.5 tablespoons | chili powder, preferably Mexican style |
2 teaspoons | salt |
1.5 teaspoons | ground cumin |
1 teaspoon | freshly ground black pepper |
.5 teaspoon | cayenne pepper |
1/8 teaspoon | ground coriander |
1/8 teaspoon | ground cinnamon |
2 | bay leaves |
1 (28 ounce) can | whole peeled tomatoes, broken up by hand |
3 cups | beef stock or canned low-sodium beef broth |
1.5 cups | great northern beans |
1.5 cups | cooked and drained pinto beans |
1.5 cups | cooked and drained kidney beans |
1.5 cups | cooked and drained black beans |
1.5 cups | cooked and drained navy beans |
2 tablespoons | chopped cilantro |
Sour cream, grated cheddar and chopped green onions as garnish |
In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes.
Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, cinnamon, and cook until vegetables are soft, 4 to 6 minutes.
Add the bay leaves, tomatoes, stock. Bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally.
Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili is nice and thick.
Add the cilantro, taste and adjust the seasoning if necessary.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe