How to Make Chili Beans
Are you looking to make something different for today’s dinner, which should be spicy and delicious? If “Yes” is your answer, then here is how you can make a hot supper that’s scrumptious and hearty to put on the table.
Prep time: 30 min
Cook time: 1 hr 20 min
Total time: 1 hr 50 min
Yields: 3 quarts chilli beans
Utensils: Cast iron pot
Ingredients:
Ground chuck: 1 pound
Diced yellow onion: 1 cup
Diced green bell pepper: 1 cup
Garlic, minced: 3 cloves
Chilli powder, preferably Mexican style: 1 1/2 tbsp
Salt: 2 tsp
Ground cumin: 1 1/2 tsp
Freshly ground black pepper: 1 tsp
Cayenne pepper: 1/2 tsp
Ground coriander: 1/8 tsp
Ground cinnamon: 1/8 tsp
Bay leaves: 2 units
Can of whole peeled tomatoes, broken up with your hands: 1 (28-ounce)
Beef stock or canned, low-sodium beef broth: 3 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: 1 1/2 cups
Chopped cilantro leaves: 2 tbsp
Grated Cheddar, Sour cream and chopped green onions (optional)
Instructions
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1
Take a Dutch oven or a cast iron pot and put beef stock or canned low-sodium beef broth in it. Place it over medium- high heat and cook for around 6 minutes, or until the meat turns brown. Now add in onions, bell pepper, black pepper, cayenne pepper, garlic, chilli powder, salt, cumin, coriander, and cinnamon and cook for another 6 minutes, or until the vegetables turn soft.
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2
Now add in bay leaves, tomatoes, and stock and bring the mixture to a simmer. Partially cover the cast iron pot and cook for around 40 minutes. During this process, stir after every 5 to 10 minutes.
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3
Add all the beans to the mixture and mix well to blend them together, before cooking for another 20 to 30 minutes, or until the chilli beans have thick consistency. Add in cilantro and adjust the seasoning.
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4
It is now time to use grated cheddar, sour cream and chopped green onions for garnishing purpose.
Beef stock or canned, low-sodium beef broth: 3 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: 1 1/2 cups
Chopped cilantro leaves: 2 tbsp
Grated Cheddar, Sour cream and chopped green onions (optional)Next%20stop%3A%20Pinterest "Pin It")
