Tuesday, November 3, 2009

MINDI'S FIVE BEAN CHILI

There's nothing that says "fall" to me like Chili! At our house we have a tradition of eating Chili every Halloween night. I usually cook it in the crock pot, It's easy with little mess and allows me to relax and have fun without worrying about dinner and clean-up. Not to mention, I love chili. It's hearty, comforting and it feels like a kick off to the fall season.


MINDI'S FIVE BEAN CHILI
(Mindi Original)

1 lb. ground beef
1 onion, diced
1 green pepper, diced
3 stocks celery, diced
4 cloves garlic minced
salt & pepper
2-3 T. chili powder (to desired taste)
1 t. celery salt
3 t. cumin
2 bay leaves
1 can black beans, drained but not rinsed
1 can kidney beans, drained but not rinsed
1 can chili beans, include juice
1 can white navy beans, drained but not rinsed
1 can pinto beans, drained but not rinsed
3 cans diced tomatoes (I use the western family brand green chili & cilantro)
1 (16 oz.) can tomato sauce
1 C. beef or chicken stock
3 T. lime juice
1 T. sugar

1. Sauté' the onion, garlic, green pepper and celery in a large stock pot until vegetables are translucent.
2. Add beef to the pan and cook until meat is completely done adding the salt & pepper, chili powder, celery salt, cumin, and bay leaves.
3. Add the can beans, tomatoes, tomato sauce, lime juice & sugar. Bring to a boil.
4. Taste and adjust spice as necessary.
5. Simmer for at least an hour, allowing the flavors to emulsify. (You can allow simmering for 3-4 hours.)


If Using a Crock-Pot

Pour beef and vegetable mixture, after step 2, into large crock-pot. Add all other ingredients and cook on low for 4-6 hours.


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2 comments:

Mother Rimmy said...

I love chili. I love the spices, and it makes such a hearty meal. This looks really good!

Ana said...

I love chilly it makes my day... yummy recipe!

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