We all have our favourite comfort foods. As the weather begins to turn, and the snow threatens to fly, I often turn to mine; chili. It’s simple, healthy, and warming. My favorite recipe combines heat, depth of flavour and plenty of colour, and the leftovers only get better. This is a variation on a dish recommended by Bon Appetit, with a few extras. All of the raw ingredients can be sourced from the St. Lawrence Market. Enjoy!
Preparation
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add bell peppers, jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
