Breakfast. Uh-huh. My breakfast. This was soooooooo good that when I came home from dropping the kids off at school, I was eating this by 8am. Really. I couldn't wait for lunch. No way.
So, now that I got that off my chest... the night I was making this, I called my sister and told her I was nervous about serving this to my husband, for he is a CHILI CRITIC. He loves to make chili here at the Cozy Kitchen, and well... I was really worried about what he would think.
I was almost certain he wouldn't like it. But not only did he like it....... he RAVED about it through out dinner, and so did my boys. {It was too spicy for my 5 year old daughter though.}
They all said it's a KEEPER and I'm so glad, because they don't even know it yet...but leftovers are even better !! Thanks Emeril !
Oh ! And another thing... My husband taught me to eat chili with saltine crackers, topped with margarine and then topped with a spoonful of chili. Oh my word. YUM!! I wish I knew about that when I was growing up. All those years I ate chili alone...how sad. If you haven't tried it, you should. I've never been able to eat chili without saltines again.
5 Bean Chili - Emeril Lagasse
1 pound ground chuck
1 cup diced yellow onion
1 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 tablespoons Mexican style chili powder
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
1/8 teaspoon ground cinnamon
1 (28-ounce) can whole peeled tomatoes, broken up with your hands
3 cups beef stock or canned low-sodium beef broth
2 bay leaves
1 1/2 cups cooked and drained great Northern beans
1 1/2 cups cooked and drained pinto beans
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1 1/2 cups cooked and drained navy beans
In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add 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.
*I topped mine with a dollop of sour cream & shredded cheddar. Yum!*
It's Foodie Friday over at Designs by Golllum !
