Five-Star, Five-Bean Chili

The Superbowl is coming up, and it's time to start planning your party menus. I can't think of any dish more appropriate for a sporting event than a big bowl of chili. I'm making this chili for the Hoyas vs. Villanova game!! This recipe comes to us courtesy Emeril Lagasse.

This chili has a lot of spices/ingredients, but it is SO worth it (scroll to bottom for complete list of ingredients):


The veggies:


The meat:



Step 1:
In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes.





Step 2:
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.






Step 3:
While the vegetables are cooking, use this opportunity to break up the tomatoes with your hands (yes, I washed my hands). This is kind of messy, so I'm thinking next time I'll ignore Emeril's instructions and just buy diced tomatoes.




Step 4:
Add the bay leaves, tomatoes, and stock; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally.




Step 5:
Finally, 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.



Here is the full list of 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