Quick & Easy 6 Bean Chili

January 10, 2016

 I always remember cold, winter days were spent tearing down Griffion's hill on wooden toboggans and "Krazy carpets" with my brother and friends, getting covered in snow (with a touch of frost bite around our wrists where our homemade mitts didn't reach our coat sleeves)...I also remember that my Mom would have a nice big pot of chili waiting to warm us up!  Stomping into the house, we would kick off our boots and leave our snow covered hats and suits at the door, eagerly anticipating the warmth of Mom's chili (and being questioned as to whether we were born in a barn as she picked up our sopping clothes).

 To make this, you will need 1 lb. of ground beef, 1 green pepper (I only use half, chopped), 1 small onion (minced), 1 clove of garlic (minced), about 5-6 fresh mushrooms (sliced), 1 tin of stewed tomatoes, 1 tin of mixed beans, 1 tin of baked beans, 1 tin of tomato soup, red pepper chili flakes, ground cumin, chili powder, salt and pepper.

 In a medium saucepan, over medium heat, cook ground beef until no longer pink...drain off any grease.

 ...add in the minced onion and garlic, cover pot and cook until onion is tender (about 5 minutes)

 Next, toss in the sliced mushrooms, chopped green pepper, cover pot again and cook for a few more minutes.

 Remove lid and add in the spices...1/2 tsp. of salt, 1/2 tsp. of ground black pepper, 2-1/2 tsps. of chili powder and 2 tsps. of ground cumin powder (you can adjust any of the spices to your taste...I'll let you! )

 I also added about 1 tsp. of red pepper chili flakes...then stir well to incorporate the spices into the meat mixture. 

 Next, crack open a can of stewed tomatoes ( I use "Aylmer Accents" the original flavour, 540ml or 19fl oz. tin...this one adds a touch of sweetness to the chili spices).

 ...1 tin of tomato soup, undiluted (284ml. or 10 fl oz.)

 ...1 tin of baked beans (398 ml. or 14 fl oz.)

 ...and 1 tin of mixed beans, rinsed and drained (540ml. or 19 fl oz.)

 Stir until all is combined, cover saucepan with lid, turn the heat down to low and simmer until heated through.

 Serve with crusty bread, my rosemary & garlic skillet rolls, buttered toast or nacho chips...a great way to thaw out hungry toboganners on cold winter days! 

 

Quick & Easy 6 Bean Chili

 

1 lb. of ground beef

1 small onion, minced

1 small clove of garlic,  minced

5-6 fresh mushrooms, sliced

1/2 of a green pepper,  chopped

1/2 tsp. of salt

1/2 tsp. of ground, black pepper

2 tsps. of ground cumin powder

2-1/2  tsps. of chili powder

1 tsp. of red pepper chili flakes

1 tin of stewed tomatoes (540 ml or 19 fl oz.)

1 tin of tomato soup, undiluted (284 ml. or 10 fl oz.)

1 tin of baked beans (398 ml. or 14 fl oz.)

1 tin of mixed beans, rinsed and drained (red & white kidney beans, chick peas, black eyed peas & romano beans...I use "Unico Bean Medley") (540ml. or 19 fl oz.)

 

1. In a medium saucepan, over medium heat, cook the ground beef until no longer pink...drain off any grease.

 

2. Add the onion and garlic, cover and cook until onion is tender (about 5 minutes). 

 

3. Add the chopped green pepper and sliced mushrooms and cook for a few more minutes, covered.

 

4. Next add in the spices, stirring to incorporate, then add the stewed tomatoes, tomato soup, baked beans and mixed beans.

 

5. Stir to combine, cover and reduce heat to low and simmer to heat through...Enjoy! 

 

* note...if you prefer a thick chili, simmer longer, uncovered to allow juices to evaporate...although, chili will thicken if left in the fridge over night.

 

 

Please reload