I often serve this with homemade corn bread. The recipe was my mother's. My father had been in Canada from Scotland a short time before they met. She wished to cook him an impressive meal, but only had a hot plate in her flat. This was the best she could do in one pot. He had never had the dish before and had three helpings. They married five weeks after meeting, and the family joke was always that the chili was the clincher.
- Portion size 10 servings
- Credits : Sharon M Kirby
- 2 lbs lean ground beef
- 2 onions
- 2 green peppers chopped
- 1 can chopped tomato
- 1 can brown bean in tomato sauce
- 1 can red kidney bean
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 4 tablespoons chili powder
- 4 cloves garlic chopped
MethodBrown ground beef in dutch oven, drain any excess fat and add all other ingredients.
Bring to boil, reduce heat and cook to simmer for 1 hour, stirring occasionally. Uncover and cook 1 more hour, stirring occasionally.
Alternatively, cook in slow cooker on medium for up to 10 hours, or a 350 F oven for two hours.
Serve with grated cheddar on top if desired. Salad and crusty bread or cornbread go very well with this dish too.