Not So Traditional Chili

 

You can’t have Super Bowl without chili, am I right? This is actually a recipe I came up with about a year ago and shared it with our Collective Performance clients, who (so I’ve been told) make it regularly during the colder months. The cool thing about this recipe is you can either eat it as is, or use it as a dip. I’ll let you decide.

 

Ingredients

1 tablespoon olive oil

1 pound organic ground beef

1 large onion, diced

2 stalks celery, diced

1 garlic clove, minced

1 jalapeño pepper, seeded and chopped

3 large tomatoes, thinly chopped (or sub 1 can diced tomatoes)

1x 500ml can red kidney beans, rinsed

1x 24 oz jar of tomato puree (or passata)

1-2 tablespoon tomato paste

1-2 tablespoons chili powder (depending on how hot you want it)

1 teaspoon paprika

1 cup low sodium chicken broth

Salt & Pepper

Method

1. Using a large pot, on medium heat add chopped onions, celery jalapeño & garlic. Cook until translucent (about 3 to 5 minutes).

2. In the same pot add the ground beef and cook until slightly browned. Next add in the chilli powder, paprika, fresh tomatoes, tomato paste and the can of tomato puree. Stir on medium heat for 3 minutes.

3. Stir in the bean, chicken stock and close the lid and turn the heat down to a simmer. Let it cook for a minimum 1 hour.

4.  Serve with fresh avocado, sour cream and your favourite kind of cheese!

Recipe Notes

  • if you want amazing chili I highly recommend cooking it the night before to let the flavours intensify

  • One of my mom’s tricks to cooking chili is she adds 1 tablespoon brown sugar to help with the acidity of the tomatoes.

  • if you are worried about cutting the jalapeño, use gloves and try not to inhale the seeds.

Samantha Stojkovich