Food is traditionally the way to someone’s heart. You won’t believe how easily this chili comes together and how much flavour it packs! The chili is simmered with ground beef, tomatoes, six bean medley, mushrooms, carrots, celery and our signature smoked chili spice blend. We’ve finished it with green onion slices. Serve it with a warm ciabatta bun for the perfect comfort dish.
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Cook the beef: In a pot, add the oil (1/2 tbsp, 1 tbsp), heat on medium/high heat. Add the ground beef & salt (1/4 tsp, 1/2 tsp) cook about 8 minutes, stirring regularly, until the ground beef is cooked.
Note: Ensure the ground beef is cooked to a minimal internal temperature of 160F.
Prepare the vegetables: While the ground beef is cooking, wash and clean all produce. Peel the carrots. Slice the mushroom and celery in slices of about ½ cm. Dice the onion and the carrots in dice of about ½ cm*.
*Note: Cutting the vegetable in small pieces reduces cooking time.
Cook the onions: Place the cooked ground beef aside in a bowl. In the same pot you used to cook the ground beef, add oil (1/2 tsp, 1 tsp) and onion. Cook on medium heat until the onion is tender, about 5 minutes. Add the smoke chili spice blend*, salt (¼ tsp, 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp) and cook for 30 seconds.
*Note: If you don’t like spicy dished reduce or omit the smoke chili spice blend.
Cook the vegetables: Add the carrots, mushrooms, celery, water (2/3 cup, 1 1/3 cup)*. Cook about 5 minutes.
*Note: You can adjust the amount of water based on the desired thickness. For a thicker chili, use about (1/2 cup, 1 cup) water. For a thinner chili, use (1 cup, 2 cup) water.
Add the beans and tomatoes:Rinse the six bean medley. Add the tomato sauce & diced tomatoes and six bean medley to the pot. Bring to a boil and let simmer on medium heat about 20 minutes, until the carrots are cooked. For a thinner chili, let simmer with the lid on.For a thicker chili, let simmer longer.
When the chili has about 10 minutes left to simmer, preheat the oven to 350 °F to heat the ciabattas.
Warm the ciabattas, garnish and serve: Place the ciabattas on a baking sheet and heat them in In a warm oven at 350 °F for 3-5 minutes. Cut the green onion in thin slices.
Serve the chili in individual bowls, garnish with green onion slices. Serve the chili with the warm ciabattas.
Dr. Craig Herrington, Naturopath
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietitian
GET THE KIDS IN TH KITCHEN
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Feel free to omit or reduce the smoked chili spice blend as it is spicy.
MAKING THIS RECIPE WITH KIDS?
Ask the child to help by completing step 5 & 6.
– Step 5: Add the beans and tomatoes
– Step 6: Warm the ciabattas, garnish and serve
Recommended Wine Pairing
BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Price (SLGA): $12.78
E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispness. A lingering finish tastes of ripe, red apples.
Region: California, USA
Price (SLGA): $10.09
Note: We cannot guarantee any dish is allergen free.