There is nothing finer than a warming pot of beef & bean chili on a cool winter’s night.
We have had a change in weather, and sunny California turned to much needed rainy California! However, much we need the rain, I personally hate it as it reminds me of many a miserable wet day in England 😦
It makes me want to eat comfort food, while snuggling under a blanket and watching movies with a HUGE cup of tea! Hence the creation of this beef & bean chili!
This became a monster pot of beef & bean chili-much bigger than I anticipated-which meant leftovers and enough to freeze for a whole other meal.
This beef & bean chili does require quite a few ingredients and lots of can opening-but it is very quick and easy to make and the results are a tasty, warming winter dish!
1 large onion, diced
8 cloves garlic, diced
2 1/2 lbs ground beef
1 can corn
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
10 mushrooms, diced
4 large carrots, diced
2 x 10oz cans tomato puree
2 x 14oz cans diced tomatoes
2 x 6oz cans tomato paste
4 tbsp oregano
2 tbsp ground black pepper
3 tbsp chili powder
1 tbsp paprika
1 tbsp smoked paprika
1 tbsp celery salt
2 tbsp garlic salt
1/2 tsp red pepper flakes
3 tbsp worcestershire sauce
1 tbsp coriander
1 tbsp cumin
3 beef stock cubes
1 C water
2tsp baking soda (to reduce the potential gas creation from the beans!)
In a large pan, add the onion, garlic and ground beef and cook on a medium heat until the ground beef begins to brown.
Add the corn, pinto beans, black beans, kidney beans and carrots and stir
Add the tomato puree, tomato paste and diced tomatoes, all the seasonings and stir
Add the mushrooms and the baking soda.
Place the lid on the pan and cook at a simmer for 30 minutes, stirring occasionally.
Serve with cornbread or rice.