Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
3 quarts chili
Level:
Easy

Ingredients

Directions

In a Dutch oven, 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, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add 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. Taste and adjust the seasoning, if necessary.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Fiesta Beans

Recipe courtesy of Ree Drummond

Slow Cooker Chicken Chili

Recipe courtesy of Food Network Kitchen

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Red Beans and Rice

Recipe courtesy of Robert Irvine

White Chicken Chili Stew

Recipe courtesy of Food Network Kitchen

String Bean and Potato Salad

Recipe courtesy of Anne Burrell

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.