Saturday, January 16, 2010

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


  1. As someone who was there to test out the chili first hand, I can say that it is definitely one of the best chilis I've ever had!

  2. Wow - how many servings does that make? Looks delicious!

  3. depends on big you make it, ha (the bowl in the picture was an extra large serving for the Capital Husband)....I would say you could get 7 or 8 average servings out of it.


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