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Chili - 5 Bean Recipe

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This recipe for Chili - 5 Bean, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Smith
Added: Tuesday, October 6, 2009


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

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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