5 Bean Chili
- Ready In:
- 4hrs 15mins
- Ingredients:
- 21
- Yields:
-
10 6 oz bowls
ingredients
- 15 ounces great northern beans
- 15 ounces dark red kidney beans
- 15 ounces red kidney beans
- 15 ounces black beans
- 15 ounces pinto beans
- 2 ounces cayenne pepper
- 1 ounce cumin
- 3 ounces chili powder
- 1 tablespoon olive oil
- 1 medium Spanish onion, diced
- 3 roma tomatoes, diced
- 1 lb ground pork
- 1⁄2 lb ground spicy sausage
- 2 tablespoons taco seasoning (Alton Brown's Taco Potion # 19)
- 1⁄2 poblano pepper, diced into 1/4 inch sections
- 1 habanero pepper, diced
- 1 1⁄2 quarts water
- 1⁄2 tablespoon salt
- 1 teaspoon salt, for pot water
- 1 medium red onion, diced
- 1 dash shredded cheddar cheese
directions
- Whether you use can or not, wash and and begin cooking beans on medium heat with water and salt to a boil with lid on. Once boil is reached, crack lid and continue to cook. (If using canned beans, ensure to wash thoroughly to get canned taste out of the beans,).
- After cooking for 1/2 hours ensuring to check water level and stirring to avoid sticking, add cumin, half chili powder, habanero, and poblano peppers. Continue to cook on medium heat.
- In medium skillet, combine olive oil and onions. Cook for 2 minutes on medium-high heat.
- Add tomatoes to skillet and cook for additional minute.
- Combine pork and sausage with tomatoes and onions.
- When meat begins to brown, add tablespoon water and taco seasoning.
- Once meat has been cooked, add to pot of beans with other half of cayenne pepper.
- Continue to cook while stirring occasionally until time has elapsed.
- Serve with 1 tablespoon diced red onion and cheddar cheese.
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RECIPE SUBMITTED BY
eugene.darron_11481
Temple, 83