Chili

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Chili

Course: Mains, Stove Top, SupperCuisine: North AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

This recipe will empty out your pantry and vegetable drawers in the fridge. It’s good for a cold day. Top a bowl with green onions, a dollop of sour cream and some shredded cheddar cheese, OR just eat it out of the pot.

Ingredients

  • Protein

  • 1-2 lbs Lean Ground Beef

  • Optionally substitute 2-3 cups of cooked brown lentils for the ground beef.

  • Fresh Ingredients

  • 1 large onion cut in chunks

  • 2 cups chopped celery

  • 3 tbsp of oil – olive or vegetable

  • 3 cloves of garlic – minced

  • Canned Ingredients

  • 1 can diced tomatoes

  • 1 or 2 can(s) condensed tomato soup

  • 2 cans brown beans

  • 1 or 2 can(s) kidney beans – drain and rinse

  • 1 can black beans – drain and rinse

  • Additional Spices and Flavours: I don’t measure, just add these according to your preference.

  • Chili powder

  • Seasoned Salt (optional, if it needs some salt)

  • Cayenne powder (for heat, optional)

  • Crushed dried red chilies (for heat, optional)

  • Sometimes I want it to be more sweet so I add brown sugar.

  • Optional Add-ins

  • 1 cup frozen corn niblets

  • 2 cans of sliced mushrooms – drained

  • 1-2 small packages of fresh mushrooms – cleaned and quartered. Add these with the onions and celery in the first step.

Directions

  • Prepare the main protein
  • Brown ground beef in a frying pan. Add some Worcestershire Sauce at the end for added flavour. If using lentils prepare according to their directions.
  • In a Large Pot
  • Heat the oil on medium heat and add the onions, celery, and optional green peppers, and optional fresh mushrooms. Onions and celery should just start to soften before adding the garlic.
  • Stir in all the canned ingredients
  • Stir in the protein once its prepared.
  • Add in the spices and flavours
  • Turn down the heat on the pot to low and simmer for at least 30 minutes stirring occasionally to make sure the chili is not sticking or burning to the bottom. Taste and adjust spices and flavourings.