5 by 5 Chile

Revised 2015 Jan 15

10 servings


1 3/4 pounds dried beans
1 pound pork loin
1 pound beef round steak
1/2 pound bacon, thick cut
1 slice ham steak
2 hot Italian sausages
3 carrots
6 stalks celery
2 cups mushroom
1 large onion
1 large green pepper
1 large red pepper
2 heads garlic
2 tablespoons sambal oelek
5 cups stock
1 can whole tomatoes
1 can tomato paste
5 green onions
1 tablespoon chili powder
1 tablespoon lime zest
1 cup kale


Soak beans overnight changing water at least twice. (If using black beans soak them separately and change water 4-5 times)

Put beans in stock in a large pan and simmer for 45 min

Cut carrots into bite sized chunks and add to stock after 30 minutes

Cook the bacon in a large skillet until crisp. Remove to plate with a slotted spoon.

Cut the pork, beef and ham into 1/2 to 3/4 inch chunks and brown in skillet after bacon. Remove to same plate as bacon

Break up the sausage and cook til nearly done. Remove to plate.

Cook the onions till tender. Remove to same plate

Deglaze skillet and add liquid to pot with beans

Bronze the tomato paste and add it along with all of the meat and onion to the pot with the beans.

Chop the mushrooms, peppers, and celery into 1/2 to 3/4 inch chunks and add to pot

Cut the garlic heads in half, peel and add to pot

Add remaining ingredients except kale and simmer for 1 1/2 to 2 hours

Add the kale near the end of the cooking time

Serve with crusty rolls

Use several varieties of beans (I used 5). Navy, romano, red kidney, white kidney, and black turtle

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