5 Bean Chili

Total Time:
1 hr 10 min
10 min
1 hr

3 quarts chili

  • 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

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.

View All

Cooking Tips
More Recipes and Ideas
4.9 29
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. item not reviewed by moderator and published
Very good and I substituted ground turkey and only used black and kidney beans. I could see adding or substituting more exotic chilies. item not reviewed by moderator and published
Exceptional recipe! Recipes are like walmart stop signs; merely a suggestion, add or subtract and make it what you desire! Everyone loved this recipe. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!!!!! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

Not what you're looking for? Try:

Five Bean Salad with Champagne Vinaigrette

Recipe courtesy of Patrick and Gina Neely