Everyone has a favourite chill recipe – or if you are like us – several… We pukk this one out in fall as the days get shorter and the weather starts to cool. Goes great with our biscuit recipes. Makes: 8 to 10 servings INGREDIENTS 3 Tbsp (45 mL) vegetable oil 6 medium garlic cloves, minced 2 medium yellow onions, diced 3 chipotles in adobo sauce, minced ¼ cup (50 mL) chili powder 3 Tbsp (45 mL) ground cumin 2 Tbsp (30 mL) sweet paprika 2 lbs (1Kg) lean ground beef 2 tsp (25 mL) coarse salt 3 540 mL cans beans, drained and rinsed 1 798 mL can crushed tomatoes 1 798 can diced tomatoes
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the garlic and onions, season with salt and ground black pepper. Cook; stirring occasionally, until the onions are soft and just starting to brown.
Add the chipotles, chili powder, cumin, and paprika; stir to coat the onions; and cook until the spices are fragrant.
Add the ground beef stirring and breaking it into small pieces. Cook, stirring occasionally, until the meat is no longer pink.
Add the beans and the tomatoes with their juices and stir to combine. Bring to a boil, reduce the heat to low, and simmer, uncovered, stirring occasionally, for 1 1/2 to 2 hours. Season with salt and freshly ground black pepper as desired.