| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 3 quarts chili |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 38 servings |
| Calories | 142 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 8 mg |
| Sodium | 237 mg |
Reviews
Delicious, easy and actually pretty healthy (I use grass fed beef). I’ve been making this chili for years and was very surprised to see Emeril’s recipe unrated. I prefer to use regular (mild) chili powder and add a minced jalapeno or serrano pepper to the vegetables instead of using Mexican chili powder; or you can make up the heat by doubling the cayenne. The type of beans is not very important – I don’t think I ever actually used 5 different kinds of beans – black and pinto beans are usually what I have on hand, but all one kind is fine too. Topped with a some shredded cheese and maybe some cilantro leaves if I have them, this chili is wonderful on a winter night.