Ingredients
1 pound ground beef
1 cup diced yellow onion
1 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 tablespoons chili powder, preferably Mexican style
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon ground coriander
2 bay leaves
1 (28-ounce) can diced tomatoes, prefer fire roasted, do not drain
1-14 ounce can great northern beans, drained
1-14 ounce can pinto beans, drained
1-14 ounce can kidney beans, drained
1-14 ounce can black beans, drained
1-14 ounce can navy beans, drained
Sour cream, grated Cheddar and chopped green onions, for garnishing, optional
- In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper,and coriander, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves and tomatoes, bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Taste and adjust the seasoning, if necessary.
- Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.
