Chili - LeBlanc Avenue

★★★★★ 5/5

A classic recipe with tons of flavour

This recipe is super simple to make. It’s really delicious whether made a day ahead of time or served immediately after done, and hey, no will judge you if you use a pre-made pack of seasoning dry mix instead of adding the dry mix individually. You do you boo.

My friends and I have a long-standing tradition of Wednesday night beer, movie and nacho night, where we top our nachos with some of this delicious chili sauce & cheese. It’s really delicious!

Preparation notes:

You can use all ground beef if you prefer. I find that a blend of ground beef and ground pork adds such a good depth of flavour.
Lean ground meat cuts are best, but if you can’t get lean, just make sure to drain the grease before adding the rest of the ingredients.
If you have sausage, feel free to cut that up and also add to the chili. It will add an even more delicious layer of flavour.

Ingredients

1 lb. of ground beef (454g)
1 lb. of ground pork (454g)
1 onion, diced
2 cloves minced garlic, ou 1/4 tsp garlic powder
2 heaping Tbsp chilli powder, divided
1 tsp cumin
1 Tbsp soya sauce
1 tsp brown sugar
1 green bell pepper, diced
1 red or yellow bell pepper, diced
1 can diced tomatoes (796ml)
1 can crushed tomatoes (796ml) or 1 bottle of Strained tomatoes
1 can of red kidney beans, drained (40ml or 19fl oz)
Salt & pepper

Optional Ingredients

Preparation

In a saucepan, cook beef, pork, onions and garlic over medium heat until throughly cooked (approx. 10 minutes). Drain any fat, if necessary.

Stir in seasoning mix of chilli powder and cumin (or seasoning packet), salt, pepper soya sauce, brown sugar, diced tomatoes and crushed tomatoes. Stir occasionally.

Bring to a boil, and reduce heat to a simmer (gentle rolling bubbles). Stir occasionally.

Cover and cook for 50 to 60 minutes.

Add kidney beans and cook uncovered for another 20 to 25 minutes, stirring occasionally.

Serve.