| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
| 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 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
Instructions
- 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.
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 | 236 mg |
Reviews
My favorite! I always come back to this recipe. It’s been years and everyone loves it. I’ve even been asked for the recipe a few times.
My favorite chili and a family favorite! I make it often.
My favorite chili, the recipe is great as is but I also use it as a base for lots of modifications. I usually double the meat and double the spices mixing ground beef and steak or venison. I don’t double the broth, beans or tomatoes but I do add a can of rotel. Bacon is a great addition too!
This is the chili I always make. I love the variety of beans. My favorite recipe for chili.
Best Chili according to my wife, she loves it…. She doesn’t like chili 🙂
I do mine a bit different though. I double the recipe, cubed a chuck roast not ground. Cook a pound of bacon and brown the Chuck in the bacon fat. and then use the bacon in the chili. I also add 4 diced Jalapenos w/seeds removed. I don’t drain the beans. Slow cook so the chuck is tender and chili thickens. Really has a well rounded flavor.
Best chili ever!