Wish I had time for just one more bowl of chili.
– Last words of Kit Carson
Well maybe it was more of “just a good time” instead of an epic chili cook-off. Friday we had volunteers bring chili to work. Five bucks got you as much chili, salad and desert as you could eat. Proceeds went to the United Way. There was a pretty good turn out, we raised money for a good cause, and I think people generally had a good time. As an extra benefit, chili makers each got a tee-shirt.
I was amazed at the variety in the chili recipes. There was a spicy five pepper chili and an equally spicy steak chili. There was vegetarian chili, chicken chili, and one chili that had a strong cinnamon flavour.
So, before I give away my top secret, super-duper chili recipe, let me say that I’m not a big fan of traditional five alarm, spicy hot chili. I like my chili more on the medium to mild side. Anyway, here is the recipe for my Sweet & Mild Chili…
- 1/2 kg ground beef
- 1 can (540 ml) mixed beans
- 1 can (796 ml) diced tomatoes
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 cup mushrooms, sliced
- 1 cup celery, sliced
- 1/2 tbsp chili powder
- 1/2 tbsp cumin
- 1 clove garlic, minced
- 1 tbsp brown sugar
In a large pot, brown the ground beef. Drain off any extra fat. Add chili powder and cumin. Add onion and celery. Add tomatoes and beans. Simmer for 30 minutes. Add remaining ingredients. Cover with a lid and simmer for 30 minutes. Taste and adjust the seasonings as desired.