WHAT TYPE OF BEANS FOR CHILI RECIPES

Name: 5-Bean Chili
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 3 quarts chili
Cuisine: american
Ingredients: 1 pound ground chuck; 1 cup diced yellow onion; 1 cup diced green bell pepper; 3 cloves garlic, minced; 1 1/2 tablespoons chili powder, preferably Mexican style; 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; 2 bay leaves; 1 (28-ounce) can whole peeled tomatoes, broken up with your hands; 3 cups beef stock or canned, low-sodium beef broth; 1 1/2 cups 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; 2 tablespoons chopped cilantro leaves; Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

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5-BEAN CHILI RECIPE | FOOD NETWORK

5-Bean Chili Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 3 quarts chili

Number Of Ingredients 21

Ingredients

1 pound ground chuck
1 cup diced yellow onion
1 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 tablespoons chili powder, preferably Mexican style
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
2 bay leaves
1 (28-ounce) can whole peeled tomatoes, broken up with your hands
3 cups beef stock or canned, low-sodium beef broth
1 1/2 cups 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
2 tablespoons chopped cilantro leaves
Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

Steps:

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, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves, tomatoes, and 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 has a nice, thick consistency. Add the cilantro, taste and adjust the seasoning, if necessary.
Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

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