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Chilli Con Carne

Whenever I go skiing I most look forward to three things:

1 – Après
2 – Taking off my ski boots
3 – Lunch, which almost always happens to be chilli

Weird that the actual act of skiing isn’t on this list but I suppose if I had to put it somewhere it would be it at number 4.

My choice of chilli for lunch stems from the fact that it evokes a comforting and hearty warmness you need after being in the snow for the morning.  It also helps me gather courage to go back outside and face the coldness in the afternoon.  In the past, skiing has been the only time I’ve craved chilli however, with the winter blue’s setting in I’ve been craving more and more of that warmth.

That being said, with the ridiculously cold weather we’ve been having in Vancouver (I’m a total cold-weather wimp), I’m starting to believe that winter has over extended its stay.  I am ready for sandal weather.  I am ready to stop putting gallons of lotion on with the result being even drier and more cracked hands. I am ready for beach BBQ’s after work.  So come on winter, move over already and let spring in! But I guess while were waiting… you should make a pot of chilli and warm up!

Chilli Con Carne
Serves 10
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Olive oil (enough to coat the bottom of your pot)
  2. 1 medium onion, diced
  3. 4 cloves garlic, minced
  4. 500 g ground beef
  5. 1 1/2 teaspoon chilli powder
  6. 1 teaspoon basil
  7. 1 teaspoon cumin
  8. 1 teaspoon ground pepper
  9. 3 oz tomato paste
  10. 700 mL canned chopped tomatoes
  11. 1 bay leaf
  12. 1 cinnamon stick
  13. 1/2 packet chicken bouillon (prepared with 1/2 cup water)
  14. 15 oz can red kidney beans, rinsed
  15. Salt to taste
  16. Any additional sides you want (I like to turn the chilli into a burrito-less burrito and add rice, avocado, sour cream and cheese)
Instructions
  1. In a large pot, heat olive oil over medium heat. Saute garlic and onions until translucent. Add in ground beef and cook until no pink remains, drain the juices as much as possible. Mix in chilli powder, basil, cumin, ground pepper, tomato paste, canned chopped tomatoes, bay leaf, cinnamon stick, prepared chicken bouillon, and a touch of salt. Stir and let simmer for about 20 minutes.
  2. Add in the rinsed kidney beans, turn heat to low and cover. Let it simmer for as long as you possibly can as the flavors improve as you do so. The minimum amount of simmer time I would do is 30 minutes.
  3. Serve hot with your desired sides.
Samantha Potter http://samantha-potter.com/

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