This article was published on October 27th, 2018
What is the thing that makes chilli, chilli? Is it the beans, the sauce, or even the meat? Perhaps the combination of everything with the best possible quantities. Chilli con carne, which translates to “chilli with meat” originated back to the 1850’s in what is now northern Mexico and southern Texas. Unlike other meaty foods like barbecued brisket which associated with white men, chilli actually originated from working class Mexican women.
When you think of eating chilli, what time do you associate yourself being the best time to do so? Do you wait till a chilly day, winter, game watching, or large group of people? To be honest, all these options are probably the best. Making lots of chilli is easy, but making one or two portions at a time can be difficult. Fall offers many great opportunities for comfort with chilli making. The change in temperature which tends to make people want more hot and hearty meals. You don’t need to eat lots to be full, and when you want to fill up and feel warm, why not warm your tummy with delicious meaty chilli.
Canadian football playoffs begin when it starts getting chilly out, so there’s another perfect opportunity for chilli eating. While being surrounded by friends and family watching football in front of the tv, you’ll want something to eat while probably drinking. Make that pot of chilli and be the reason for people wanting to come back. You can now be the reason for comfort in fall that will have people talking with this simple recipe.
What You Need:
▪ 2 lbs Stewing Beef
▪ 1 Rounded tsp Cumin
▪ 2 Rounded tsp Chilli Powder
▪ 1/2 tsp Garlic Powder
▪ 1/2 tsp Oregeno
▪ 1/2 tsp Steak Spice
▪ Chopped Parsley
▪ 4 Chopped Garlic Cloves
▪ 1 Diced White Onion
▪ 4 Diced Celery Sticks
▪ 1 Can Red Kidney Beans With Juice
▪ 1 Can White Kidney Beans Drained
▪ 1 Can Black Beans Drained
▪ 1 Can Romano Beans Drained
▪ 1 Can Chick Peas Drained
▪ 2 Cans Crushed Tomatoes
▪ 2 Cans ( 1 large, 1 small) Tomato Paste
Before you get started on anything, plug in your slow cooker, and put it on low heat. Cut up the stewing beef so you get small 1 inch cubes. Add the cubed stewing beef to the bottom of the slow cooker. Add your spices and seasonings, then stir your beef so that they get covered in it. Cut up the celery, onion, and garlic cloves, and then add to the beef. One by one, open and drain your cans of beans. Make sure you don’t drain the red kidney beans as you want to add the juice to your chilli. Keeping the juice will add some flavour for the sauce, as well as add a bit of salt.
After you add all the beans to the beef, give it a good stir to mix everything up. One can at a time, add the crushed tomatoes and then the tomato paste. Mix everything really well so you can see everything mixed together. Cover with the lid and let cook for 8 hours. After the first 4 hours of cooking, lift the lid so that you can give it a good stir. This will ensure the juices that made their way to the top, get mixed throughout. Put the lid back on and cook for the remaining 4 hours.
Serve with fresh buns, sour cream, and shredded cheese. Although this meal takes a while to cook, it is very simple and delicious. Take comfort in knowing you will become the heart in hearty cooking. This chilli will give you a heart on!