This hearty, pantry-friendly chili is big, bold and tasty. Make it the night before you plan to serve it so the flavours can develop to their full potential. Serve topped with sour cream, shredded cheese and/or chopped fresh cilantro.
HANDS-ON TIME
20 minutes
TOTAL TIME
1¼ hours
MAKES
8 servings
INGREDIENTS
2 tbsp vegetable oil
2 onions, finely chopped
2 cloves garlic, pressed or grated
2 tsp ground cumin
900 g lean ground beef
1 can (796 mL) whole tomatoes
3 tbsp chili powder
2 tsp dried oregano
2 tsp granulated sugar
2 tsp sweet paprika
1 tsp cocoa powder
1 tsp salt
½ tsp pepper
1 bay leaf
1 can (540 mL) red kidney beans, drained and rinsed
DIRECTIONS
In large saucepan or Dutch oven, heat oil over medium-high heat; cook onions and garlic, stirring often, until onions are softened, about 5 minutes.
Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes.
Stir in tomatoes, breaking up with spoon. Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf. Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, for 1 hour.
Discard bay leaf.
Stir in kidney beans; cook until heated through, about 3 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 360 cal, 27 g pro, 20 g total fat (7 g
sat. fat), 19 g carb, 6 g fibre, 67 mg chol, 688 mg sodium, 754 mg potassium. % RDI:
8% calcium, 34% iron, 12% vit A, 30% vit C, 20% folate.
VARIATION
SLOW COOKER WESTERN CHILI
Decrease oil to 1 tbsp; heat in saucepan over medium-high heat; cook beef, breaking up with spoon, until no longer pink, about 5 minutes.
Drain off fat. In slow cooker, stir together beef, 1 can (156 mL) tomato paste and remaining ingredients. Cover and cook on low for 8 hours.
TIP FROM THE TEST KITCHEN
This chili is easy to take along for a picnic. Just toss it in a flameproof pan and reheat it on the barbecue.
