6-Bean Chili adapted from Crossroads of America
2lbs chuck, cut into bite-sized pieces
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 1/2 T chili powder
2 t salt
1 1/2 t ground cumin
1 t black pepper
1/2 t cayenne pepper
1/8 t ground coriander
1/8 t ground cinnamon
2 bay leaves
1 28 oz can diced tomatoes
4 cups beef broth
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can light kidney beans, rinsed and drained
1 can dark kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can navy beans, rinsed and drained
Sour cream, shredded cheddar cheese and green onions for garnish
Directions: Brown meat in a large pot or Dutch oven. Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes. Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally. Add beans, stir, and cook another 30 minutes. Add cilantro and season to taste. Service garnished with sour cream, cheddar, and chopped green onions.
-I just used ground chuck
-I did not use the bay leaves or cinnamon.
-I added about 2Tbsp of chili powder.
-I added about 1 1/2 Tbsp of cumin.
This chili was really good and popular with my football crowd. I know that there are 2 crowds when it comes to chili-with or without beans. I am definitely a "with" beans kind of girl and I loved the fact that there were so many beans in here.
I ended up adding a lot more chili powder and cumin than the recipe called for because, for me, I just knew that the recipe was not going to be enough.
If my crowd would have consisted of adults only, I would have minced up a jalapeno to throw in, as well, but I didn't want it to be too hot for them.
Overall, this dish was a success!
Hope you enjoy!