5beanchili Recipes

Steps:

• 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.

Steps:

• In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
• Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
• Ladle into bowls and serve with your favorite chili fixings.

Steps:

• 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.

Steps:

• For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
• Serve the chili with the toppings bar.

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

Steps:

• Brown ground beef and onion in a large non-stick skillet until beef is no longer pink and onion is tender; drain off fat and transfer ground beef mixture into a large Dutch oven.
• Add tomatoes and remaining ingredients.
• Bring to a boil, cover and reduce heat; simmer 1 hour.
• Remove bay leaves and serve.
• **Addwater if needed for desired consistency.

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

Steps:

• If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
• Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
• Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
• Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
• Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
• Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

Steps:

• In a large saucepan heat oil, add the onion and garlic and fry for five minutes until soft and golden.
• Add chilli powder and fry for a further minute.
• Add the kidney beans in chilli sauce, tomatoes, haricot beans, adzuki beans, salt and sugar, then stir thoroughly to combine.
• Bring to the boil and then reduce to a simmer for 10 minutes. Stir occasionally.
• Serve with sour cream and warmed tortilla wraps.

Steps:

• Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
• In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
• Cook, stirring every 15 minutes for 2 1/2 hours.
• *Notes-Top chili with cheese, onions and sour cream.
• For less heat omit jalapeño peppers.
• All ingredients can be put in a crock pot and cooked throughout the day.

Steps:

• Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
• Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Steps:

• In a large skillet brown your ground beef or turkey.Drain,and set aside.
• Saute onion,with pepper in olive oil.Set aside.
• In a large pot,dump in all of your ingredients into pot,simmer on medium together for 1/2 hour.Garnish with cheese and sour cream.You can also serve with rice and chips and guac.

Steps:

• Brown beef with onions, green peppers, garlic, and taco seasoning until meat is cooked through and onions are clear.
• Place cooked beef mixture in crockpot.
• Add all canned items, ending with the broth.
• Add the spices and mix through lightly.
• Cover and cook on low for 5-6 hours.
• If not using a crockpot, place all in large Dutch oven, and simmer for at least 1 hour over low heat.

Steps:

• Brown beef and drain off the fat.
• Place in a crock-pot.
• Add tomatoes (stewed and whole).
• Add beans, corn and remaining ingredients.
• Cook in crock-pot until ready for serving.
• Now, I keep extra cans of corn and beans next to the crock-pot and as I take a serving, I open another can and add it to the mix.
• I have added Pinto beans, peas, mushrooms, and whole green chili’s as the week progresses and the really unique thing is that by weeks end, the pot you started with only slightly resembles what you have at the end.
• I have even thrown in shrimp and diced chicken to the mixture to make it even tastier.
• This meal can be left on a low setting the whole week and after a while it will morph into almost a gumbo.
• Great to snack on throughtout the day.