Beef and bean chilli recipe Share this recipe on Facebook
Another beef chili recipe that uses a combination of beans (red kidney, white, pinto and red beans). The beans are first soaked overnight, then cooked and finelly added to the chili mixture. A great dish for bean and chili fans.
Preparation time: 20 minutes, Cooking time: 180 minutes, Serves: 12
1/2 lb dry red kidney beans
1/2 lb dry white beans
1/2 lb dry pink beans
1/2 lb dry black beans
1 lb bacon, cut into 1/2 inch cubes
5 large onions, roughly chopped
10 garlic cloves, minced
1 Tbsp cumin powder
1 Tbsp cinnamon powder
1/4 cup paprika
1/4 cup cayenne pepper
1/2 cup dried red peppers
1 gallon can plum tomatoes, with juice
2 cups chicken stock
5 lb ground beef
Salt to taste
Soak the beans in a large pot covered with water overnight. Drain cover with fresh water. Cook over low heat for 1 1/2 hours. Drain and set aside.
In a Dutch oven, fry the bacon until it starts to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add the cumin powder, cinammon powder, paprika, cayenne pepper and dried red peppers and cook for 5 more minutes, stirring occasionally. Add the tomatoes and chicken stock, stir and simmer for 30 minutes.
Brown the meat in batches, drain and add to the tomato mixture. Add the cooked beans, season with salt to taste and simmer for 1 more hour. If the misxture becomes too dry, add more chicken stock or water and stir.
Serve hot or cool down, refrigerate and reheat before serving.
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