WESTERN CHILI

Hands-on time: 30 min­utes To­tal time: 1½ hours Makes: 8 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

BOLD, RICH FLAVOUR, PLUS A SPICY KICK

All you’ll need to make this clas­sic dish is some ground beef, a cou­ple of onions and some pantry sta­ples (in­clud­ing a spoon­ful of co­coa pow­der, which adds flavour and a deep red­dish-brown colour). Serve with your choice of sour cream, shred­ded cheese, chopped cilantro and, for nos­tal­gia, chopped cu­cum­ber. For a more mod­ern touch, swap out the cu­cum­ber for chopped av­o­cado.

2 tbsp veg­etable oil

2 onions, finely chopped

2 cloves gar­lic, finely grated

or pressed

2 tsp ground cumin

900 g lean ground beef

1 can (796 ml) whole toma­toes

3 tbsp chili pow­der

2 tsp each dried oregano, gran­u­lated

sugar and 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

In Dutch oven or large heavy-bot­tomed saucepan, heat oil over medium-high heat; cook onions and gar­lic, stir­ring fre­quently, 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 beans; cook un­til heated through, about 3 min­utes. (Make-ahead: Cover and re­frig­er­ate for up to 24 hours; re­heat be­fore serv­ing.)

PER SERV­ING: about 360 cal, 27 g pro, 20 g to­tal fat (7 g sat. fat), 19 g carb (6 g di­etary fi­bre, 6 g sugar), 67 mg chol, 688 mg sodium, 754 mg potas­sium. % RD I: 8% cal­cium, 34% iron, 12% vit A, 30% vit C, 20% fo­late.

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