5-Bean Chili

"From BHG. A very well seasoned but not necessarily hot chili. Add cayenne or hot sauce or both if you want a hotter chili."
 
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photo by Sassy J photo by Sassy J
photo by Sassy J
Ready In:
1hr 20mins
Ingredients:
13
Serves:
6-8

ingredients

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directions

  • 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.

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Reviews

  1. Great bean consistency even though I only had 3 of the 5 beans but I added plenty of extra gaaaaaahlic to make up for it. Was a little on the bland side so I added a packet of chili seasoning to final mix. Family raved about it.
     
  2. A different chili...loved the variety of beans and higher bean to meat ratio. Did add salt to taste. Had a mild sweetness that I didn't mind. I do think the seasoning could be more...maybe adding part or all of a chili seasoning packet, as others have suggested. Easy to make.
     
  3. My favorite chili recipe, the variety of beans definitely make it unique. Would recommend it to anyone
     
  4. A great chili. I had accumulated a large amount of canned beans in my cupboard, but had no plans to use them. In an effort to clean house...I found this recipe! I added a can of corn (too much of that on hand too), and some garlic powder and 4 pks of splenda....and it's awesome! Thanks for posting!
     
  5. I changed this to make it vegetarian by substituting a pound or so of cubed butternut squash, but otherwise pretty much left the ingredients alone. I used 1 tsp. of ancho chili powder for part of the chili powder called for in the recipe and I also subbed a can of fire-roasted tomatoes and a can of mexican style diced tomatoes for the 2 cans of whole tomatoes. Everything just went into a 5 qt. crockpot and cooked on low for 6-7 hours. It was delicious, and I'll definitely make this again!
     
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Tweaks

  1. I changed this to make it vegetarian by substituting a pound or so of cubed butternut squash, but otherwise pretty much left the ingredients alone. I used 1 tsp. of ancho chili powder for part of the chili powder called for in the recipe and I also subbed a can of fire-roasted tomatoes and a can of mexican style diced tomatoes for the 2 cans of whole tomatoes. Everything just went into a 5 qt. crockpot and cooked on low for 6-7 hours. It was delicious, and I'll definitely make this again!
     

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