5-Bean Chili

 

Ingredients

1 pound ground chuck

1 cup diced yellow onion

1 cup diced green bell pepper

3 cloves garlic, minced

1 1/2 tablespoons Mexican style chili powder

2 teaspoons salt

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/8 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1 (28-ounce) can whole peeled tomatoes, broken up with your hands

3 cups beef stock or canned low-sodium beef broth

2 bay leaves

1 1/2 cups cooked and drained great Northern beans

1 1/2 cups cooked and drained pinto beans

1 1/2 cups cooked and drained kidney beans

1 1/2 cups cooked and drained black beans

1 1/2 cups cooked and drained navy beans

Directions

1. In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Taste and adjust the seasoning, if necessary.

Source: Emeril Lagasse

Notes: Leave out the salt until the end and add to taste.

May 2014 Made with dry beans when Jake was in town

July 2015 1/2 cup dry beans times 5, substituted 12oz whole tomatillos, 8oz tomato sauce, can paste for whole tomatoes, left out cumin, served w/ cheddar and Rubio's sauce and tortilla chips.