I have memories of cold winter days in the countryside where I was raised, tobogganing down the back hill or cross country skiing while my brothers played hockey on our neighbour’s pond. When everyone returned home, Mom often had a big pot of chili waiting to fill our bellies and warm us up. The next day, the boys would turn any leftover chili into Sloppy Joes by spooning it onto toasted buns. They loved it!

But I have a confession:
I never liked Mom’s chili.

It wasn’t until years later that I discovered this recipe that I absolutely love.

There are many recipes for Chili Con Carne, literally “chili with meat”, ranging from ordinary to elaborate. This one, I think, is right in the middle and what makes it special is the pairing of cinnamon with an extra beefy flavour thanks to the addition of bouillon paste, although I’m certain cubes or granules could be substituted. And while I have attempted to translate can sizes from Imperial to metric, I don’t pay that much attention and just use standard sizes that are close. (Many people like more beans.) I’m also as likely to substitute fresh tomatoes or crushed ones for diced, or add fresh chopped mushrooms when I add the onions.

It also freezes well. Note that for my photos today, I made only half the recipe.

Chili Con Carne

Ingredients:

I like to put all the ingredients on my counter, pre-measure whatever I can, and put them away as used. (That's so I don't forget anything!)

2 pounds (900 grams) ground beef
2 tablespoons (30 mL) olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 green pepper, chopped
2 tablespoons (30 mL) chili powder
1-1/2 teaspoon (7 mL) sea salt
3/4 teaspoon (4 mL) ground cinnamon
1/8 teaspoon (a pinch) cayenne powder
1 teaspoon ground cumin (5 mL)
3 teaspoons (15 mL) beef bouillon paste or granules dissolved in only 1 cup of water (250 mL)
2 cans (14-1/2 ounces, 428 mL each) diced tomatoes, undrained
1 can (16 ounces, 470 mL) kidney beans, rinsed and drained
fresh ground black pepper, optional for the end

Serves 8-10

Brown the beef in a heavy pot. You will be using one pot for this recipe and it needs to have a lid. Once browned, drain the meat and set it aside.

Heat the oil in the same pot and then add the onions, cooking them until translucent.

Add the garlic, stir for a minute.

Stir in the green pepper and the spices and cook for another minute.

Now add the bouillon, diced tomatoes, and browned beef. Bring it to a boil and then turn it down to simmer, covered, for 50-60 minutes.

Add the beans, heat and serve. (The beans are added last so they don't turn to mush.)

Before serving to guests, you can make a show of grinding black pepper on it, sprinkling shredded cheddar, or adding a dollop of sour cream as I did here. Mmmm...