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Five Bean Beef Chili Recipe

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This recipe for Five Bean Beef Chili, by , is from From The Cherry Grille, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joe Cherry
Added: Monday, January 19, 2009


5 lbs ground beef

1 can each light red kidney, dark red kidney, black, cannellini, and small white beans
2 cans diced tomatoes
2 bottles Bass Ales
1 tbsp cider vinegar

4.5 oz Chili powder
2 tbsp crushed red pepper
1 tbsp cocoa powder
fresh ground pepper
1/4 cup brown sugar
1 tbsp ground cumin
1 tsp cayenne
Dash cinnamon

3 cloves chopped garlic
1/2 large chopped onion

Brown beef and drain

Rinse beans in strainer until water runs through clear. Place in bowl and add wet ingredients: Bass Ale, vinegar and tomotoes.

In another bowl, combine dry ingredients: Chili Powder, Cocoa Powder, Brown Sugar, and Black Pepper.

In large pot, saute in garlic and onion in olive oil. Add in dry ingredients and cook for about 1 minute. Add in Beef and stir to coat in with the spices. Add in wet ingredients and beans. Stir well. If too thick, add enough water so that liquid just comes to the top of the chili. Cover and simmer for a minimum of 2 hours. It is best to cook for 3 to 4 hours. Even better if prepared the day before, chilled and reheated.




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