Photo: 5-Bean Chili Recipe
Ingredients
- 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
Directions
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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By mandtillman
on April 26, 2013
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A few too many beans for me. Now I like beans, but you really have to be in the mood to eat beans to enjoy this recipe. I think the quantity's 7 1/2 cups of beans total. The flavor was terrific as usual for Emeril though. Oh, and watch out mashing tomatoes by hand, I know that this shows that I'm a novice cook, but the juice of the very first one squirted me right in the eye - or would have, I wear glasses. 8-
By Evita26
on February 24, 2013
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I loved this recipe. My family does not like all the beans that this recipe calls for so I only used pinto and black beans and it came out delicious.
By kimbobinmemphis
my house
on January 12, 2013
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I LOVE the taste of this recipe. Don't mess with the spice combinations or amounts UNLESS you prefer it hotter. I've turned this into a vegetarian recipe by substituting quorn for the meat and using veggie stock for the beef stock. The only trick here is you don't need to brown the quorn crumbles. They're already cooked - in fact, you can add them to the already cooked veggies at the same time as the tomatoes and stock, etc... I haven't tried adding them when you add the beans but that could work too. If the quorn or other veggie crumble substitute you use cooks too long, it gets mushy. No one ever complains about this being vegetarian - even in the meat eating capital of the world (Memphis I cook it often for parties because my daughter doesn't eat red meat. I've given this recipe out a couple of times because folks always comment on it. Thanks Emeril for the great flavors!!! Hands down, my fav chili recipe. I bet it's awesome with ground beef as well.
Read all 27 reviews