I posted a version of this chili a couple of years ago. But when Jenn and Barb put out the call to unite the food blogging community in the wake of Hurricane Sandy by asking folks to share a comfort dish – something you would make for someone in need – I couldn’t think of a better dish to post.
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
•12 tablespoons canola oil
•2 medium onions, finely diced
•4 cloves garlic, minced
•500g lean ground beef
•500g stewing beef
•300g canned diced tomatoes
•500 ml beef stock
•6 tablespoons tomato paste
•1 tablespoon chili powder
•1 tablespoon cumin powder
•¼ tsp dried oregano
•400g (1 tin) canned red kidney beans, drained
•salt and pepper to taste
1. In a large,heavy frying pan, heat 6 tablespoons of oil.
2. Brown ground beef, then the stewing beef and drain on paper towels.
3. Heat remaining oil in a large heavy saucepan and sauté onions until translucent.
4. Add garlic and sauté for 2-3 minutes.
5. Add the beef and coat well with oil, onion and garlic mixture.
6. Sauté on medium-high heat until evenly browned.
7. Add the tomatoes, stock and tomato paste and combine well.
8. Add the seasonings (chili powder, cumin and oregano) and bring to a boil.
9. Reduce heat and simmer for 30 minutes, covered.
10. Add the beans and continue to simmer, uncovered for a further 20 minutes.
11. Season to taste with salt and pepper.
12. Serve with fresh cilantro, roughly chopped.
I know I’ve felt pretty helpless watching the hurricane’s destruction from the comfort of my home where I am enjoying warmth and power. But we can help. If you feel so inclined, please donate to help those in need. There are several organizations helping the victims of hurricane Sandy.
Mardi Michels is a full-time French teacher and part-time food blogger based in Toronto. Her blog, eat.live.travel.write focuses on culinary adventures both near and far because she travels as often as she can!
by Mardi Michaels