- 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
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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