Type what you have

Ingredients

• ✓ red chili bean
• vegetable oil
• onion
• garlic
• ground beef
• tomato
• navy bean
• black bean
• green bell pepper
• celery
• brown sugar
• white vinegar
• chili powder
• salt

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

By Karen

Ingredients

• ✓ red chili bean
• nutmeg
• cinnamon
• paprika
• coriander
• garlic powder
• white sugar
• red pepper flakes
• cayenne pepper
• black pepper
• cumin
• salt
• kidney bean
• black bean
• white bean
• tomato sauce
• red wine
• garlic
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches.
2. 2 Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
3. 3 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes.
4. 4 Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.

By Ed Price