This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather.We’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.
Also try my He-Man chili.
6 Bean Chili
- 2 pounds chuck cut into bite-sized pieces
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 2 bay leaves
- 1 28 ounce can diced tomatoes (I used petite diced)
- 4-6 cups beef broth
- 1 can great northern beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 1 can light kidney beans rinsed and drained
- 1 can dark kidney beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can navy beans rinsed and drained
- Sour cream shredded cheddar cheese and green onions for garnish
- Brown meat in a large pot or Dutch oven.
- Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
- Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
- Add beans, stir, and cook another 30 minutes.
- Service garnished with sour cream, cheddar, and chopped green onions.