Good ol' Pot of Chili
It's getting warmer, but we are still feeling those cool, wet, spring days. This weather certainly calls for some comfort food! This chili recipe is so easy to adjust depending on what you like and what you already have in your pantry. Chili is always better the next day and freezes so well, so this is a great one recipe for a meal prep day.
MAKES: 6 servings
PREP TIME: 10 minutes
COOK TIME: 40 minutes
7 1/2oz (220 g) bacon, diced
17 oz (500 g) ground beef
1 large onion, finely diced
2 cloves garlic, chopped
1 cup (250 mL) diced carrots (about 2–3)
2 celery, diced
2 bay leaves
1 Tbsp (15 mL) ground cumin
1 Tbsp (15 mL) chili powder
1 Tbsp (15 mL) dried oregano
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) ground cinnamon
2 1/4oz (70 g) tomato paste (half of a 5 1/2 oz/165-g can)
1/2 – 1 chipotle pepper in adobo, finely diced (optional)
15-oz (425 g) can black beans, rinsed and drained
3 cups (750 mL) chicken or beef stock
1 red or green pepper, diced
Salt to taste
Pepper to taste
Sour cream or plain yogurt,
2–3 Tbsp (45 mL) chopped coriander, for garnish
1 lime cut in wedges, for garnish
2–3 thinly sliced green onions, for garnish
1. In a Dutch oven or large saucepot with a lid, fry bacon
over medium heat until crispy, about 6–8 minutes. With a slotted spoon transfer to a paper towel-lined plate.
2. In the same pot over medium-high heat, brown beef in bacon fat. Transfer to another paper towel-lined plate with a slotted spoon.
3. Sauté onions in the same bacon fat over medium heat until translucent, about 3 minutes. Stir in the garlic, carrots, and celery. Sauté for another 3–5 minutes, until slightly softened.
4. Stir in spices and toast for 1 minute. Stir in tomato paste and cook for 2–3 minutes. Add chipotle, if using.
5. Add beans, return beef to the pot and pour over enough stock to just cover the chili. Reduce heat to low and simmer.
6. Add in chopped pepper, season with salt and pepper and simmer, covered, for 15–20 minutes or until vegetables are tender.
7. Stir in bacon and garnishes, taste and adjust seasoning if necessary.
• Try making this chili with any ground meat you like.
Substitute extra-firm tofu for meat or double the
number of vegetables for a vegetarian alternative.
• Use any can of beans you like. I love the texture of the
little black beans and they retain their shape better
than kidney beans.
• Don’t forget the toppings. Bring out all the suggested
garnishes, so folks can load them on.
COOL FACT: CHIPOTLES IN ADOBO PACK A LOT OF HEAT
BUT ALSO HAVE A TON OF FLAVOUR!
These little tins, found in the Mexican section of your
grocery store, are smoked dried jalapenos stored in an
amazing intense spicy tomato sauce. Start out with half
of one pepper in a stew then adjust, adding more as you
like. You will never use a whole tin in a recipe, but they will
keep stored in the fridge for a few weeks, or you can store
in smaller portions in the freezer.