This
recipe is perfect to serve on Sunday afternoon or to share with friends while
watching an exciting game on TV. Unfortunately hockey fans will not be cheering for their favourite team this year because of the lockout. Being a huge Habs fan myself, I'm a bit sad that the hockey season was cancelled; watching a good Canadiens game always makes me feel like I'm back in home in Montreal.
I like
to serve the chili topped with
shredded cheddar cheese, sour cream and chopped green onions. Tortilla chips and garlic bread are also a
great side for this dish.
Although this recipe calls
for a can of tomato soup, you can substitute this ingredient with a can of
diced tomatoes. I personally like the
creaminess and flavour the soup bring to the chilli.
I prefer to use a slow cooker for the chili but you can also cook it on your stove top. I find the longer it simmers, the better the chili!
Chili con Carne
yields 6 portions
Ingredients
1 pound lean ground beef
1 tablespoon butter
1 onion, diced
2 cloves of garlic, minced
1 green pepper, diced
½ pound mushrooms, sliced
1 can kidney beans
½ teaspoon cumin
2 tablespoons chilli powder
A dash Tabasco sauce
Salt and Pepper
To add on the day of cooking:
1 can tomato soup
Directions
In a colander, rinse out the kidney beans and drain well.
Meanwhile, over medium-high heat, melt the butter in large skillet.
Add the onions and garlic and cook for a few minutes.
Incorporate the ground beef and brown until the meat is fully cooked.
Once the meat is cooked, drain the excess fat and set aside to cool down.
Add the meat and all remaining ingredients to a large freezer bag, label and freeze.
Day of cooking:
1 pound lean ground beef
1 tablespoon butter
1 onion, diced
2 cloves of garlic, minced
1 green pepper, diced
½ pound mushrooms, sliced
1 can kidney beans
½ teaspoon cumin
2 tablespoons chilli powder
A dash Tabasco sauce
Salt and Pepper
To add on the day of cooking:
1 can tomato soup
Directions
In a colander, rinse out the kidney beans and drain well.
Meanwhile, over medium-high heat, melt the butter in large skillet.
Add the onions and garlic and cook for a few minutes.
Incorporate the ground beef and brown until the meat is fully cooked.
Once the meat is cooked, drain the excess fat and set aside to cool down.
Add the meat and all remaining ingredients to a large freezer bag, label and freeze.
Day of cooking:
Place the content of the freezer bag in a slow cooker.
Incorporate the can of tomato soup.
Cook for 8 hours on low or 4 hours on high.
Alternatively, you can also cook this chill in a large pot and simmer on low heat for an hour once all the ingredients have been incorporated.
Incorporate the can of tomato soup.
Cook for 8 hours on low or 4 hours on high.
Alternatively, you can also cook this chill in a large pot and simmer on low heat for an hour once all the ingredients have been incorporated.
Bon Appétit!
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