Not so secret anymore!
This has been one of my go-to favourites since university, when my mother gave me my first cookbook as I was headed out the door. This chili remains a classic: no fuss, no frills, just super simple and delicious. It’s still a crowd pleaser after all these years.
My Secret Chili
*makes enough for 6-8, cut the recipe in half if you have a smaller crowd
1000 grams (1 kg) lean ground organic beef (if you prefer a leaner version, use ground turkey, or even ground tofu)
2 large cans red kidney beans
2 large cans mixed beans
4 x 8 oz. cans organic tomato soup
3-4 green peppers, diced
1-2 spanish onions, diced
2 large carrots, diced
3-4 tablespoons quality chile spice (avoid those with MSG)
ground pepper to taste
all natural, full fat yogourt
roughly chopped cilantro
In an extra large soup pot, sauté your beef/ turkey/ tofu. Cook until well browned and drain.
Add the green pepper, onion, and carrots, and continue to sauté on medium high heat until slightly soft.
Stir in the beans and tomato soup and mix well.
Add the chile spice and ground pepper. Adjust seasonings to how spicy you like it.
Simmer on low heat for one hour, stirring occasionally.
Garnish with yogourt, lime wedges, chopped cilantro, and tabasco, and serve with tortillas or fresh bread.
Enjoy a little fire in your belly on these cold winter nights!