Chili

 


Ingredients

  • 1 onion
  • 4 cloves garlic (1 tbsp 1 tsp)
  • 1 zucchini
  • 1 1/2 cup corn
  • 1 bell pepper
  • 2 ribs celery
  • 1 pound ground meat (substitute 1 540 ml can black beans for vegetarian version)
  • 1 can 796 ml diced tomatoes
  • 1 can 284 ml tomato soup
  • 1 can 540 ml red kidney beans
  • 1 can 540 ml white kidney beans
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • Sour cream
  • Cheddar cheese (grated)
Instructions
  1. Dice 1 onion and 1 bell pepper, mince 4 cloves garlic, chop 2 ribs celery
  2. Put onion and garlic into large pot and let simmer on low heat until fragrant and onion becomes translucent
  3. Add 1 pound ground meat (chef's choice is probably beef, but can substitute with pork, chicken, turkey etc). Cook until browned
  4. Add 1 zuchini, 1 bell pepper, 2 ribs celery, 1 & 1/2 cup corn. Let simmer until heated through
  5. Add 1 can diced tomatoes and 1 can tomato soup
  6. Add 2 tbsp cumin, 2 tbsp chili powder, 1/4 tsp cayenne pepper, 1 tsp salt, 1 tsp pepper, stir until mixed
  7. Rinse 1 can red kidney beans and 1 can white kidney beans through strainer until water runs clear
  8. Add kidney beans
  9. Cook to a boil, let sit for a few min and remove from heat
  10. Top with sour cream and grated cheddar cheese
Yield: Enough for several meals

Source: Conventional knowledge

Description

In my yellow coconut curry post, I mentioned that if I had to commit to a list of only seven dishes, made by myself, to have for dinner every week, chili would make the list. It was therefore inevitable that I would have to make this post. The only drawback is that it's a little bit seasonal. It might just be a psychological thing, but it's hard to imagine myself eating chili in the summer, even though I'll eat other warm dishes when it's hot. But there's something about a bowl of chili on a cold winter's day that feels right, and it's the perfect weather for it at this time of year.

This was one of the dishes I experimented with in Katimavik, although I doubt this is the recipe I used. I first tried making it during one of my turns as House Manager, and during a rotation camp when there was no established HM, we had to allocate duties to different group members. As we were choosing who would be in charge of making dinner each night, I was requested to make chili, making it perhaps my signature dish at that time.

If you want to make this a vegetarian dish, omit the pound of ground meat and substitute with an additional can of beans. Don't use baked beans though. I'd use red kidney beans, white kidney beans and black beans.

Apparently it's a debate about whether or not chili should have beans in it. In my opinion, beans are more important than meat. It's almost not chili at all if it doesn't have beans.

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