Wednesday, January 27, 2010

Steph's Chili con Carne

Visiting some friends in Waterdown, our friend Steph made what's in my opinion one of the best chilis I've ever tasted. It wasn't your everyday beans, meat, tomato paste and heat. It used a good variety of beans and Steph even threw in some chickpeas for good measure. There was a sweet, well-rounded flavour after the chili was sitting in a slow cooker for an hour or so.

Fortunately, the recipe made its way to the Haggis and the Herring for me to share with everyone.

Steph's Chili Con Carne
  • 2 tbsp olive oil
  • 1 pound lean ground beef
  • 1 15 oz can green chilies
  • 6 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 medium jalapeño, seeded and minced
  • 1 large onion, chopped
  • 3 tbsp chili powder
  • 1-1/2 tbsp brown sugar
  • 3 tsp dried oregano
  • 2-1/2 tbsp ground cumin
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 15 oz can tomato sauce
  • 1 28oz can diced tomatoes
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can chickpeas, drained
  1. Heat oil at medium in a large stockpot. Add ground beef, and sauté until the meat is no longer red.
  2. Add green chiles, garlic, red bell pepper, jalapeño, and onion. Sauté until the onions are translucent.
  3. Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sauté for 1 minute.
  4. Add tomatoes and tomato sauce, stir and simmer on low for 15 minutes.
  5. Add black beans, pinto beans, and cannellini. Cook for an additional 20-30 minutes.
(recipe from Stephanie Bluhm-Cormier)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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