4-Bean Chili Con Carne
September 6, 2011 § Leave a comment
Bear likes beans.
I’ve recently discovered how yummy beans are. Since I’ve started trying to decrease my carbohydrate intake and increasing protein, I’ve begun experimenting with a variety of canned beans. Being a bean virgin, I’m sticking to canned for now, but will venture on to dried beans once I figure out an easy way to prepare them.
It’s bean (hehe) commonly said that there are as many chili recipes as there are cooks. This recipe is my take on the ubiquitous Spanish stew.
If you’re using canned beans, you may not need to add any salt at all.
But the best thing about this dish, in this lazy bear’s opinion, is that at the end of the day you only need to wash up one pot.
- 4 slices back bacon, chopped
- 3 cloves garlic, minced
- 900g minced beef
- 1 green pepper, diced
- 1 red pepper, diced
- 2 stalks celery, diced
- 3 large onions, diced
- 1 can butter beans
- 1 can garbanzo beans
- 1 can kidney beans
- 1 can pinto beans
- 4 cans stewed or diced tomatoes
- 6 jalapenos, sliced
- 1 tbsp cayenne pepper
- 2 tbsp cumin
- 2 tbsp curry powder
- Render the fat from the bacon in a large stock pot, then fry the garlic in it until fragrant.
- Add the minced beef and fry until barely pink.
- Add the peppers, celery and onions, give it all a toss and cover pot with lid. Allow to cook for about 15min.
- Drain and rinse the beans, then add to the pot. Stir and look at the pretty colours!
- Add the tomatoes and jalapenos and simmer for 30min.
- Add the cayenne, cumin and curry powders, adjusting for personal taste.
- Cook down further for another 30min or until desired consistency.
- Makes about 8-10 servings. Stores well in the freezer.