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Chilli con carne

This classic chili made with ground beef, red pepper, carrots, tomatoes and kidney beans can be frozen for quick dinnertime or for quick lunches!

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20 min
6
35 min
Freeze for three months.

  • Ingredients

    • 30 ml (2 tbsp) canola oil
    • 1 chopped onion
    • 2 celery stalks, chopped
    • 1 red pepper, chopped
    • 1 large grated carrot
    • 2 cloves garlic, chopped
    • 1 lb (450g) ground beef
    • 250 ml (1 cup) beef broth
    • 1 can (796 ml) diced tomatoes with juice
    • 1 can (540ml) red beans, rinsed and drained
    • 2 bay leaves
    • 5 ml (1 tsp) ground cumin
    • Salt and pepper from the mill

  • Preparation

    1. In a large saucepan, heat the oil over medium-high heat, then brown the onion and celery for 1 minute.
    2. Add the pepper, carrot, garlic and beef and continue cooking for 5 minutes, taking care to crumble the beef.
    3. Add remaining ingredients, simmer uncovered for 30 minutes or until chili has thickened.

For the adventurers

Notes and tips

Add 125 ml (½ cup) of raisins when simmering.

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