Classic Chilli

In the Winter I like to eat warm dishes because it’s comforting.  Sometimes I made some changes such as removing the meat and replacing it with green lentils instead, it is up to you to adapt the recipe as you wish or your taste.

I like Ricardo’s great recipes, and the classic chilli is one of them.      The website is here.

INGREDIENTS

1 red bell pepper, cut into 1/2-inch (1cm ) squares
1 onion, chopped
4 cloves garlic, chopped
3 tablespoons ( 45 ml ) vegetable oil
1 lb ( 454 g ) ground beef
1/4 cup ( 60ml ) chilli powder
2 teaspoons ( 10 ml ) ground coriander
1 teaspoon ( 5 ml ) ground cumin
1 teaspoon ( 5 ml ) ground ginger
1 pinch cayenne ( optional )
3 tablespoons  ( 45 ml ) molasses
3 tablespoons ( 45 ml ) ketchup
2 tablespoons ( 30 ml ) Dijon mustard
2 tablespoons ( 30 ml ) red wine vinegar
1 can ( 28 oz/796ml ) crushed tomatoes
1 can ( 19 oz/540 ml ) red kidney beans
Salt and pepper
1 tablespoon ( 15 ml ) whole-grain mustard

PREPARATION

In a Dutch oven or large pot over medium heat, soften the bell pepper, onion, and garlic in the oil. Add the meat and brown. Add the spices and cook for 2 minutes. Add the molasses and ketchup and cook for 2 minutes. Add the Dijon mustard, vinegar, tomatoes, and beans.

Lower the heat and simmer for 45 minutes. Season with salt and pepper. Remove from the heat and stir in the whole-grain mustard.

Preparation: 15 min
Cooking: 1 hour
Servings: 4
Freezes

Have a great week,
Gaétane
www.gaetaneferland.com