Silly Angel's Note:
Yummy recipe for those bean-lovers that appreciate putting a little effort into their chili.
My Private Note
Units: US | Metric
- 1/2 lb dried black beans
- 1/2 lb dried red kidney beans
- 1/2 lb dried garbanzo beans (chick-peas)
- 1/2 lb white dried navy beans
- 12 ounces bacon, diced
- 1 bunch scallion, trimmed and minced
- 1/2 cup minced fresh garlic clove
- 6 jalapenos, seeded & minced
- 3 tablespoons ground cumin
- 1 tablespoon whole cumin seed
- 3 tablespoons ground coriander
- 3 tablespoons paprika
- 3 tablespoons good quality chili powder
- 1/4 cup dried oregano
- 1/4 teaspoon cayenne pepper
- 4 (28 ounce) cans tomatoes in puree (12 cups)
- 2 (12 ounce) bottles dark beer
- 4 lbs lean ground beef
- salt and black pepper
- 1Soak the beans in water overnight. Rinse and drain the soaked beans. Place in a large pot and cover with fresh water. Bring to a boil over medium-high heat and skim off any foam that rises to the surface. Simmer the beans just until tender, 1-1 1/2 hours.
- 2While the beans are cooking, fy the bacon in a large pot or dutch oven over medium-high heat just until crisp. Remove with a slotted spoon and drain on paper towels. Add the onions, scallions, and garlic to the bacon fat; saute, stirring occasionally until soft and translucent, about 10 minutes. Stir in the jalapenos and cook 5 minutes more.
- 3Place all the seasonings in a dry skillet and toast them over medium-low heat, swirling the mixture in the pan continuously and being careful not to burn, 2-3 minutes. When the mixture is quite fragrant, add it to the onions and cook 5 minutes.
- 4Add the tomatoes and beer; simmer over medium heat about 30 minutes.
- 5In the meantime, saute the beef in a large skillet over medium-high heat. Crumble the meat with the back of a wooden spoon and cook just until the meat is no longer pink. Drain the fat and add the meat to the tomato mixture in the pot.
- 6Once the beans have cooked, drain them and add them to the chili. Season to taste with salt and stir in the reserved bacon. If the mixture seems too thick, thin with water or more dark beer. Serve now or simmer the chili up to 1 hour to blend the flavors a bit more. The chili may also be chilled and reheated.
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Nutritional Facts for 4 Bean Chili
Serving Size: 1 (367 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 429.3
- Calories from Fat 168
- Total Fat 18.6 g
- Saturated Fat 6.4 g
- Cholesterol 70.5 mg
- Sodium 222.8 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 9.7 g
- Sugars 2.5 g
- Protein 30.9 g