bowl 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 recipe for a meal prep day.


Good Ol’ Pot of Chili

Christine Tizzard
Prep Time 10 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Servings 6 or more

Equipment

  • Dutch oven or large saucepot

Ingredients
  

  • 7 1/2 oz (220 g) bacon diced
  • 17 oz (500 g) ground beef
  • 1 large onion finely diced
  • 2 garlic cloves chopped
  • 1 cup (250 mL) diced carrots about 2 or 3
  • 2 celery stalks 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 1/4 oz (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 bell pepper diced
  • salt to taste
  • pepper to taste

for garnish

  • 2-3 Tbsp (45 mL) chopped coriander for garnish
  • 1 lime cut in wedges, for garnish
  • 2-3 green onions thinly sliced, for garnish
  • sour cream or yogurt to taste

Instructions
 

  • 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.
  • In the same pot over medium-high heat, brown beef in bacon fat. Transfer to another paper towel-lined plate with a slotted spoon.
  • 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.
  • Stir in spices and toast for 1 minute. Stir in tomato paste and cook for 2–3 minutes. Add chipotle, if using.
  • Add beans, return beef to the pot and pour over enough stock to just cover the chili. Reduce heat to low and simmer.
  • Add in chopped pepper, season with salt and pepper and simmer, covered, for 15–20 minutes or until vegetables are tender.
  • Stir in bacon and garnishes, taste and adjust seasoning if necessary.

CHILI TIPS:

  • 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.
Keyword chili,

Ingredients:

  • 7 1/2oz (220 g) bacon, diced
  • 1 lb. (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 1/4 oz (70 g) tomato paste (half of a 5 1/2 oz/165g 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) stock of choice
  • 1 red or green pepper, diced
  • Salt to taste
  • Pepper to taste
  • For garnish
  • 2–3 Tbsp (45 mL) chopped coriander, for garnish
  • 1 lime, cut in wedges, for garnish
  • 2–3 thinly sliced green onions, for garnish
  • Sour cream or yogurt

Method:

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.

SUB IN: 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.

COOL FACT: Chipotles in adobo pack a lot of heat but also have a huge amount 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.

ZERO WASTE TIP: Store excess chipotles in adobo sauce in the fridge for a few weeks, or you can store in smaller portions in the freezer.

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