Really Good Beef and Bean Chili

By The Canadian Living Test Kitchen

You can double this recipe to have enough on hand to simmer up as needed. Serve with our Corn Muffins with Green Onions (recipe link below).


Ingredients  1 lb lean ground beef [454 vg]
1 onion , chopped
1 celery stalk , chopped
1 carrot , chopped
3 cloves garlic , minced
1 tbsp chili powder
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp hot pepper sauce
1 can (28 oz/796 mL) crushed tomatoes
1 can (19 oz/540 mL) red kidney beans , drained and rinsed
2 tbsp minced fresh parsley

Preparation In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.

Add onion, celery, carrot, garlic, chili powder, thyme, salt, pepper, oregano and hot pepper sauce; fry, stirring occasionally, until onion is softened, about 4 minutes.

Stir in tomatoes and kidney beans; bring to boil. Reduce heat and simmer until thickened, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Stir in parsley.

Serve with: Corn Muffins with Green Onions

Source : Canadian Living Magazine: March 2005