Homemade Chili

A great chilli recipe that just gets better the longer you let it simmer. Given enough time for the ingredients to amalgamate, spices lose their edge but keep their warm and cosy flavours.

Ingredients

• A few splashes of olive oil
• 1 Spanish onion - diced
• 1 head of garlic - minced
• A few pinches of paprika
• A few pinches of chilli powder
• A few pinches of crushed chilli flakes
• A few pinches of dried oregano
• ½ pound ground beef (or meat substitute)
• 1 can of diced tomatoes
• 1 can of water (use the can from the tomatoes)
• A few dashes of hot sauce
• ¼ cup of diced jalapeño chillies
• ½ cup of diced bell pepper
• 1 can of red kidney beans
• ½ cup of canned or frozen corn
• A few pinches of dried or fresh oregano
• ​A few pinches of sea salt
• A few pinches of freshly ground pepper

Serve with…

• Thinly sliced green onions
• Sharp cheddar cheese
• Sour cream
• Cooked rice
• Tortillas
• Corn chips

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Cook the onion and garlic until fragrant and onions are slightly translucent.
3. Add paprika, chilli powder, crushed chilli flakes and oregano, toasting them until moisture is absorbed and spices are fragrant.
4. Add beef and brown slightly. Do not brown completely to keep meat tender. If using a meat substitute, use your best judgement, but cook at least until the substitute has caramelized.
5. Add the can of tomatoes, water and hot sauce.
6. Bring to a boil and simmer on medium-high until sauce has reduced slightly, about 30 minutes.
7. Add peppers and kidney beans and continue to simmer on medium-low heat until mixture has reduced, about 1 to 2 hours.
8. Add the remaining vegetables and oregano, as well as the salt and pepper.
9. Continue to simmer until desired consistency is achieved.

For best results, chill the mixture overnight and then re-heat before serving. Serve with rice, corn chips or tortillas. Top with source cream, cheese, and scallions. I’ve also found myself enjoying this recipe cold.