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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chili - 5 Bean Recipe

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This recipe for Chili - 5 Bean is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground chuck or lean ground beef
1 cup diced yellow onion
1 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 tablespoons 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 can drained great Northern beans
1 can drained pinto beans
1 can drained kidney beans
1 can drained black beans
1 can drained navy beans

Directions:
Directions:
In a large pot, 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, bay leaves and beans; bring the mixture to a simmer, partially cover, and cook for about 40 to 60 minutes, stirring occasionally or until the flavors have come together and the chili has a nice, thick consistency. Taste and adjust the seasoning, if necessary.

 

 

 

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