Saturday, September 28, 2019

Chili is my favourite comfort food

Chili is my go-to make it myself dish. Canadian chili is pretty bleah unless you have friends who know how. I like it hot. Not Texas hot, Jackiesue. I had some of that in Amarillo in 1984. The first bite paralyzed my breathing apparatus. I survived only because I had a large coke. After a few bites you sort of acclimatize to it.

My chili has never been made the same way twice as I have thumb rules that are followed more or less. I did write down my sort of recipe and would appreciate suggestions on what more I can add to it.


Depending on the size of the pot:
1 kg red kidney beans (dry)
1 kg ground beef (lean)
1 large onion or 2 medium
1 or 2 cans corn kernels
2 cans diced tomatoes, or 1 can diced and 1 can tomato (or spaghetti) sauce
3 hot red chili peppers
3 jalapeƱo peppers

Heaping tablespoons:
1 Garlic powder
1 Cumin
1 Oregano (Mexican best IF you can find it)
1 Tumeric
2 Medium chili powder (Indian) 


Soak the beans several hours in hot (to start with) water to speed the process, then cook until soft but not squishy. Add some salt if you want. Brown the ground beef and onion. Add salt if you want.
Strain the beans and save the water in case you need it to make the chili a bit more liquidy. Add beans, ground beef and onions, canned tomatoes and corn kernels to the pot. Clean and chop the peppers and add them to the pot.
Add the spices and stir everything together.  If it is too stiff add water from cooking beans to your satisfaction.
Simmer on the stove for a few hours until you get tired of waiting.  Or use a slow cooker.


Have a large cold glass of something in case the first bite is too much for your breathing apparatus.
Can be toned down with sour cream.

Note: I will be away from my computer for the next two weeks so will try to blog from my mobile app for the first time. We'll see how it goes.


  1. Mmmm, yum! I like a nice piece of corn bread with chili too.

    1. Never tried it. Should. I have a good corn bread recipe

  2. Your recipe is almost identical to mine. We sometimes add mixed veggies to our chili just for variety; but the corn is a must-have. Ours goes into the slow-cooker in the morning for a nice long simmer!


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