5 Bean Chili

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
3 quarts chili
Level:
Easy

Ingredients
  • 1 pound ground chuck
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons Mexican style 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 1/2 cups cooked and drained 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
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.


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    29 Reviews
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    Love it. Fantastically easy to make and delicious. Thank you, Emeril! I used to love the Veg Head Chili and was trying to make a push for vegetarian but it just hasn't been satisfying and I've lost my love for it. This is the new chili in the rotation.
    Very good and I substituted ground turkey and only used black and kidney beans. I could see adding or substituting more exotic chilies.
    Exceptional recipe! Recipes are like walmart stop signs; merely a suggestion, add or subtract and make it what you desire! Everyone loved this recipe.
    This is the first time I've tried to make chili and the results were fantastic. The recipe is pretty easy to follow. I added a chopped up, rehydrated ancho chile (seeds and all) as well as some jalapeno to give it some more kick. I'm quite happy with the depth and flavor. It seems like a very adaptable recipe as well; if you want more kick, less kick, different hot sauces or different beans.
    My favorite chili recipe! I doubled the recipe and made it for a party the night before. I stuck the whole pot in the fridge, took it out the next night, rewarmed it and had the easiest party ever. I hate having to cook my entire party. I think this recipe is perfect just the way it is. My favorite part is the touch of cinnamon.
    I have added x-lean ground pork and turkey to this recipe as well as
     
    canned geen chilles,canned jalepenos and 1 serrono chilli. I also add my favorite hot sauces.
     
    Of course by the time you add all of this you need additional seanoning that are listed and some times more beans. I add 1 extra can of black beans and kidney beans.
     
    It make a large pot but freezes well.
     
    I have been told that it is the best chilli that anyone has ever had.
     
    THANKS EMERIL!!!!!!!!
     
    Loved it! Substituted 1 lb cubed stew meat for ground beef. Added an extra bell pepper, and if (when) I make it again, will probably add even more veggies - carrots, as well as more bell pepper and onion. Used a bit less beef broth than suggested, based on others' suggestions. Couldn't find canned great northern beans or navy beans so used white kidney beans and extra black beans - worked out just fine. Flavor really improved with extra time to simmer. We love spicy food so added minced hot peppers (jalapeno, etc) to each bowl to taste. Served with monterey jack and cheddar - the monterey jack was better. Can't wait to try a veggie version - plenty of protein and substance in this without the meat. A great winter Sunday afternoon recipe!!
    I crave this chili as soon as the weather starts getting cold! It is my all time favorite chili recipe. It's not a heavy tomato based chili, has a complex flavor and is spicy enough without knocking your socks off. I love cinnamon too! Great w/ turkey as well. I have trouble finding canned great northern beans & navy beans so i substitute w/ white canelli beans, butter beans, or small white Goya Brand beans. Once i add the beans i usually have to simmer it for about 20 minutes longer than listed to get a thicker consistency. When adding the whole canned tomatoes: dump the tomatoes in the pot and use a potato masher to break them up. Definitely try out this recipe, it will be an instant keeper!  
    Used this recipe to get rid a can of Northern beans I'd had in the pantry a little too long. Loved it and have given up my other chili recipe in favor of this one. I use the spices to my own taste, but the cinnamon gives it a little mysterious kick that I like.
    The recipe is delightful, for my surprise I like the flavor of the cinnamon, it gives a different touch to the chili. The next time I will use half of the mexican style chili powder, is to much spicy for my taste, and I am a person that loves the spicy food !! but this amount was a lot.
    Made this recipe based one the positive reviews. Everyone loved it and ate every last bean!
     

     
    I did not use canned beans, used dry beans and cooked according to package directions. Served with suggested sour cream, diced scallions, and grated white cheddar cheese. We did not believe this chili to be too spicy, but then we live in the Southwest!
     
    This chili is bold, filling and delicious. I used chipotle chile powder instead of the standard -- a great suggestion if you like the smoky flavor of chipotle peppers. This chili is pretty spicy, so you might want to scale back the cayenne and/or the chili powder if you have a tender palette. I highly recommend this recipe!
    Followed the recipe exact except used canned beans. Had to cook the Navy beans because they did not come in a can. EXCELLENT RECIPE, served in individual little crock bowls and topped with a little chopped onion, crushed nacho chips, and cheese. Broiled to melt the cheese and it was exceptional. I am not a big fan of chili but this will be a family favorite that is on the menu monthly. Most chili recipes give me terrible heart burn and this recipe did not.
     
    Warning it is very filling and warms you from the inside out, perfect for Michigan winters.
    This is hands-down the best chili I've ever had! I've made it with ground beef or ground turkey, and they're both good. Go make this! Right now!
    This is the best chili I have ever eaten and I can MAKE IT! I am NOT a great cook but people think I am when they eat this chili. The only thing I change on this is not using the can of whole tomatoes--I use the pre-cut tomatoes in the can.
     

     
    There is just enough "kick" in this to know that it's homemade! I highly recommend it!
    Used ground turkey instead of ground chuck. It turned out abslutely great.
    Perfect combination of flavors, this is the best chili recipe I have ever had.
    FOLLOWED DIRECTIONS, INCLUDING CINNAMON AND WOULD NOT CHANGE ANYTHING. I DID, HOWEVER, USE CLOSER TO 2 LBS OF GROUND BEEF. A GOOD RAINY DAY CHILI. THAT PERMEATES THE HOUSE WITH WONDERFUL SCENTS.
    I did add a small can of tomato paste because I thought it needed a little more acid. I would also omit the cinnamon in the future, but that's just my personal taste. Otherwise I thought it was great. I did not have any "soupiness" like some of the other comments state. I thought the amount of liquid was perfect. The addition of cilantro is a must!
    I made this recipe during an outdoor Halloween Haunted House with neighbors and it a hit. I didn't have all the beans the recipe called for so I substitued what I had on hand, Canary Bean, Pink Beans, Red Beans and it still tasted great. I also subsituted the fresh cilantro for the 'coriandar" and it worked wonderfully. I'm making again for the Sunday Football game with friends. I'm sure it will be a hit. By the way I accompanied it with 'cheese quesadillas' for dipping.
    I modified the recipe by making it vegetarian -- just eliminated the meat, used vegetable broth instead, and added some extra beans. It was delicious! Like the other reviewers, I found it to be a little too soupy at the end. No problem -- I just added a few tablespoons of masa harina (corn meal) and it thickened it right up.
    Chili was excellent cooked in an hour, maybe an hour and ten minutes. We used ground turkey instead of ground chuck. Actually ended up with 1.5 lb instead of 1, which definitely decreased any extra sauce. There's a slightly salty undertone that comes from the navy beans and we'll probably swap that out for another can of kidney beans the next time around.
     

     
    All in all great easy recipe, and good for first time cooks too!
    I've been looking for a new chili recipe for a couple of years now - and THIS IS IT!
     

     
    I love the different flavors from all the beans. My co-workers all enjoyed it. I'm making it this weekend to take to a family dinner.
     

     
    It's easy and quick.
     

     
    WHAT A GREAT RECIPE!!!
    This chili was AWESOME and SO EASY to make! Great job! I absolutly loved it. I made it with ground venison and it worked out great.
    O.K., Great basic recipe. I substituted a pablano pepper for the Green Bell, and added 2 6 oz cans of green chilies. I used drained, canned beans and, because I couldn't get Navy beans in a can, I used a second can of red kidney beans (so, 4 bean chili).
     

     
    I prganized yjese into competiton "dumps." I xhopped and mixed the veggies and spices firs and refirgerated themt. Then I browned the meat. When the meat browned, I dumped the mizture and brougth that up. Added tomatos and broth, and cooked for the requisite 40 minutes. Then added the beans (second "dump") and cooked for another 1/2 hour--I always go for the top end, it yields more flavor.
     

     
    I had started my cheddar/halepenno corn bread late, so I cooked the chili 10 minutes longer with the cover off--that made the differance! Mine was not "soupy" at all . . .just fantastic!
     

     
    This This a keeper!
     

     
    I cut down on the liquid by 1/4 and it was just perfect. Great spice combination.
    This is a very fast and easy way to make chili - I've made many different kinds that take way longer; this has equally good flavor.
     

     
    You will freak out that it seems too soupy, so either reduce it way down or add a few heaping tablespoons of refried beans.
     

     
    I also added a bottle of dark beer for more flavor and reduced the tomatoes to a 15 oz. can to compensate for the extra liquid, but it will be fine without it.
     

     
    A winner!
    I tripled the recipe to feed a large group of people - everyone loved it. I did end up putting twice as much meat and much more chili powder. I also thought it was a little liquidy; the combination of the spices was great.
    This was my first time attempting to make any type of chili. The 5 Bean Chili was relatively simple to make and was a delicious dinner. Make sure that you don't add too much liquid (tomato juices) to the chili. It seems to have the tendency to be a bit liquidy.
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