5 bean chili

 

This chili is perfect for those rainy spring days.  The recipe has a lot of ingredients but it really is very easy, basically everything gets thrown into a big pot and you let it cook together for about an hour and 45 minutes.  I like making this recipe when my friends come over because it makes a lot of chili and takes little effort.  If you are vegetarian you can omit the meat and use vegetable stock.  For a leaner recipe substitute the ground beef for ground turkey.  I first made this recipe for friends at a Halloween party, I made the chili and friends provided bread, garnishes, and drinks.  I believe a chili dinner is the winter equivalent to a summer BBQ.

Ingredients

1 lb ground beef

1 cup diced yellow onion

1 diced green bell pepper

2 jalapenos diced with seeds removed (for a spicier chili leave the seeds in)

3 cloves of garlic, minced

1 1/2 tbsp chili powder (Mexican style)

2 tsp salt

1 1/2 tsp cayenne pepper

1/8 tsp ground coriander

1 tsp ground black pepper

1/8 tsp ground cinnamon

2 bay leaves

1 (28 oz) can whole peeled tomatoes

3 cups of water

2 cubes of beef boullion

1 (15 oz) can of drained great northern beans

1 (15 oz) can of drained kidney beans

1 (15 oz) can of drained black beans

1 (15 oz) can of drained navy beans

for garnish:

cilantro, chopped green onions, and white cheddar

First prep everything...chop up the onion, bell pepper, jalapenos, and garlic.  and find all of your spices so you can easily measure everything out.  After all the prep is done put your ground beef in a large pot and cook until well browned.

When the beef is cooked all the way through add the onion, bell pepper, jalapenos, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon.  Cook until the veggies are soft....about 5 minutes. 

While your veggies are cooking down, put three cups of water in a microwavable container and add two cubes of beef bouillon.  Place in the microwave for about three minutes.  Remove the beef mixture and stir it up so that the cubes have completely dissolved.  I only had a 2 cup container so I just added the extra cup into the chili as I was adding the beef broth mixture.

When the veggies have cooked pour your tomatoes into the pot....making sure you have cleaned your hands, grab each whole tomato and squeeze it...I love this step.  Be careful though cause the tomatoes can squeeze juice in all directions...I got a little in my eye.  Add the beef broth, and 2 bay leaves.  Bring the mixture to a simmer.  Partially cover and cook for about 40 minutes stirring occasionally.  Keep the stove on a low temperature so the chili doesn't come to a rolling boil.

After 40 minutes of simmering it is time for the beans.  Make sure you drain each can before adding to the chili!  Stir up your chili so all of the beans are combined to it and let this cook for another 20-30 minutes.  After all of the flavors have stewed together for about an hour and a half, taste it and add black pepper and salt if needed.  To serve I placed three containers next to the pot which had white cheddar, cilantro, and chopped up green onions.  This way your guests can scoop up the chili and add their own garnish according to taste.  Serve with rolls or bread sticks.