Chili con carne
I love Quebec for its clearly defined seasons, each of which is so different.
Winter is at our doorstep and, unlike most people, I can’t wait to get out my big wool sweaters and have warm, cozy blankets all around the house.
I don’t find it gloomy in the least when the days get shorter. Instead, every night becomes a good opportunity to put out scented candles and give the house some added ambiance.
I love the cold seasons because they make you want to cozy up together. I also like them because, when I’m alone, they make me want to take time out for myself.
The cold also makes me want to fire up the stove and cook while listening to old albums or leave meals on the stove to simmer for hours.
Basically, this chili recipe was a vegetarian recipe of my mom’s that I modified over time.
My Chili SIN Carne (vegetarian) recipe will be available shortly! Bon appétit!
- ServesServes 6–8
- Prep time15 min
- Cook time4 hours
- FreezingFreezes well
- 1 onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 lb ground veal
- 1 cup (1/3 lb) mild or hot chorizo, finely diced
- 3 teaspoons chili powder
- 18 oz (1 can, 540 ml) red beans, drained and rinsed
- 27 oz (1 can, 800 ml) whole tomatoes
- 9.5 oz (1 can, 284 ml) condensed tomato soup
- 1 cup chicken broth
- 2 teaspoons honey
- Juice of 1 lemon
- Salt and pepper, to taste
- Dash of olive oil
- Fresh cilantro
- In a large pan, sauté the onions and peppers in olive oil until soft. Add the garlic and cook for 2 minutes longer. Season well. Set aside.
- In a large pot, brown the meat and chorizo.
- Add the chili powder, season, and mix well.
- Add the remaining ingredients, including the onions and peppers.
- Bring to a boil, reduce heat, and simmer for 3–4 hours. Adjust the seasoning if necessary and serve topped with fresh cilantro.
Tips & tricks
To make this recipe in a slow cooker, combine all the ingredients from Steps 1 through 4 and simmer for 6 hours over low heat.