It's cool enough for CHILI! YAY!

As much as I love chili (while simultaneously being fussy about it), I'm one of those weird people who can only eat chili in the coolest part of the year. Last night was a little rainy and cool, so I jumped at the opportunity to make some! NomNomNom.

So, for posterity and stuff, the recipe follows after the jump.







5 BEAN CHILI RECIPE


INGREDIENTS:
1 lb ground beef
1 lb stew beef (chuck or round, cut into 3/4 to 1-1/2 inch cubes)
3 cloves garlic, diced
1 T cumin
1 T olive oil
1 medium red onion
1 red bell pepper
1 -2 jalapeño pepper[s]
3 T chili powder
1 T ancho chile powder
2 t ground chipotle pepper
1 t cayenne pepper
Salt, to taste
1 can diced fire roasted tomatoes
1 can diced chili-ready tomatoes
1 can diced tomatoes + green chiles
1 can chili hot beans
1 can black beans, drained + rinsed
1 can dark red kidney beans, drained + rinsed
1 can white kidney beans, drained + rinsed
1 can pinto beans, drained + rinsed
1 can yellow corn, drained + rinsed

OPTIONAL (see serving suggestion):
Grated cheese
Sour cream
Corn chips


DIRECTIONS:
In a large preheated pot, add oil, stew meat, cumin and garlic.
As meat browns, add ground beef until both are browned. (Drain if necessary- I often use lean"er" beef and tend not to drain after browning.)
Push meat away from center of pot and add onion, red bell pepper and jalapeño, sauté for about 5 minutes.
Add chili powder, ancho chile powder, cayenne, chipotle and salt. Stir well to combine all ingredients.
Add tomatoes, stir well, bring to boil.
Add beans and corn.  Stir well to combine all ingredients.
Cover and simmer over low heat for an hour, stirring occasionally.

Serve topped with cheese and/or sour cream and corn chips.

Serves 8-10ish