I realized lately that I hadn’t shared this recipe yet! It’s my mother’s chili, my favorite, which I made for the Legal Chef and E. when they were here a few weeks ago. I always make it mild, but I serve it with pepper flakes and hot sauce on the side for those who want it spicier. My mother always makes it with a five-grain soda bread, which is great, but this time I went for maple corn bread. We liked it so much that I only remembered to take a picture when I was having leftovers later – sorry. As written below, the recipe is adapted from one by Anne Lindsay. Feel free to add more beans instead of the beef.
1 lb lean ground beef
2 medium onions, chopped
1 large clove garlic, minced
1 cup chopped celery
1 cup chopped carrots
1 cup chopped sweet green pepper (optional)
1 28-oz can tomatoes, whole OR crushed
1 Tbsp chili powder (I used Korean pepper last time)
1 Tbsp lemon juice
½ tsp cumin
¼ tsp hot pepper flakes (I don’t use them)
¼ tsp savoury (optional)
2 19-oz cans red kidney beans, rinsed and drained OR 1 ½ cups dry kidney beans, soaked overnight and cooked 60 min
1 cup water (optional)
In a large non-stick saucepan, cook beef over medium-high heat, breaking up with fork, until browned, about 5 minutes. Pour off any fat. Add onions, garlic, celery, carrots and green pepper (if using); cook for 3 to 5 minutes or until onions are tender.
Add tomatoes, chili powder, lemon juice, cumin, hot pepper flakes and savoury (if using); simmer 30 minutes, Add the kidney beans; cover and simmer 10 minutes. Add water if too thick. Taste and adjust seasoning, adding hot pepper flakes if desired.