6-Bean Chili

This makes a huge batch of good, stick-to-your-ribs, warm-ya-up chili! There's nothing better on a chilly fall day!


As you might can tell, I'm big on putting a good dollop of sour cream on my chili. I love that coolness with the heat of the chili.

Makes: 12 servings
Prep time: 20 minutes
Cook time: 4 hours
Printable Recipe

Ingredients:

• 2 pounds 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

1. Brown meat in a large pot or Dutch oven.

2. 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.

3. 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.

4. Add beans, stir, and cook another 30 minutes. Add cilantro and season to taste.

5. Service garnished with sour cream, cheddar, and chopped green onions.