Comforting chili
Chili réconfortant

Preparation time 15 minutes

Total time: 1 hour 5 minutes

Ingredients

  1. 15 mL (1 tbsp.) olive oil
  2. 1 onion, chopped
  3. ½ or 1 jalapeño pepper, finely chopped
  4. 2 cloves garlic, chopped
  5. 2 sweet peppers, diced
  6. 2 stalks celery, diced
  7. 454 g (1 lb.) extra-lean ground beef
  8. 454 g (1 lb.) extra-lean ground pork
  9. 45 mL (3 tbsp.) chili powder
  10. 5 mL (1 tsp.) cumin
  11. 2.5 mL (½ tsp.) paprika
  12. To taste, salt and pepper
  13. 1 can diced tomatoes (796 mL)
  14. 1 can corn kernels, drained or 250 mL (1 cup) frozen corn
  15. 1 can (540 mL), red or black kidney beans, drained and rinsed

Toppings

  1. To taste, sour cream
  2. To taste, fresh cilantro, snipped
  3. 1 lime, cut in wedges
  4. To taste, crispy tortillas

Directions

  1. Heat oil in a saucepan and sauté onion, jalapeño pepper, and garlic for about 5 minutes. Add sweet peppers and celery and sauté about 2 minutes.

  2. Incorporate meat and fry until browned. Add spices and continue cooking for 2 minutes.

  3. Add tomatoes, corn, and kidney beans and bring to a boil. Simmer on low about 30 minutes or until mixture thickens. Stir several times. 

  4. Serve in a deep dish garnished with a dollop of sour cream and fresh cilantro, topped with a lime wedge and served with crispy tortillas. 

Chef's secret

Use leftover chili to prepare Chili quesadillas or Cheesy chili macaroni.

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