Chili and bold brew continues to be a hearty meal
Spring has arrived — even if the consistent warm temperatures have not.
With our cheeks still red from our last pond skate or blustery March walk, few things warm us up like chili gently simmering on the stove. There aren’t many things that are simpler to serve than a pot of chili, set along with a stack of bowls and spoons (and rolls) at the ready. As for the accompanying drink, I suggest a hearty local brew.
CHILL-BUSTING CHILI Serves 4 to 6 Ingredients
4 strips uncooked bacon, roughly chopped
1/2 cup onion, chopped 4 cloves garlic, finely chopped
1 tbsp jalapeno, seeded and finely chopped
2 lbs lean ground beef
4 cups canned diced tomatoes, undrained
1 tbsp tomato paste
2 cups cooked red kidney beans, rinsed
2 cups corn kernels 1 tbsp chili powder 2 tsp cumin, ground 1/2 tsp dried oregano Salt, to taste
Pepper, to taste
Directions:
In a large pot over medium heat, cook bacon for 2-3 minutes, stirring so the bacon doesn’t stick. Add onion, garlic and jalapeno and cook for 1-2 minutes until softened. Add ground beef and cook until crumbly and no longer pink. Pour off excess fat. Stir in tomatoes, tomato paste, kidney beans, chili powder, corn, cumin and oregano, then continue simmering for at least 30 minutes to allow flavour to develop. Season with salt and pepper to taste and serve.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale
(ASI) and past president of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing, and talking about wine, beer and food.