Canadian Chili
Canadian chili isn't a lot different than U.S. chili, although cooks tend to be a little more willing to add a variety of meats and extra veggies to a single batch.
INGREDIENTS | SERVES 6
½ pound bacon
1 onion, diced
1 green bell pepper, cored and diced
1 rib celery, diced
8 ounces sliced mushrooms
2 pounds ground beef
½ pound chopped smoked sausage
5 tablespoons chili powder
1 teaspoon cumin
1 (4-ounce) can tomato paste
1 (28-ounce) can diced tomatoes
1 (16-ounce) can red kidney beans
4 cups water or beef broth
Salt and pepper to taste
In a heavy soup pot or Dutch oven, fry bacon over medium-high heat. Set aside; leave fat in pot. Add onion, bell pepper, celery, and mushrooms; sauté 5 minutes.
Add ground beef and chopped sausage; continue cooking until beef is no longer pink. Drain fat; sprinkle with chili powder and cumin and stir to toss. Add tomato paste, tomatoes, kidney beans, and water or broth. Stir well; allow mixture to simmer 2 hours, stirring regularly.
Remove from heat; add salt and pepper. Serve in bowls, topped with crumbled bacon.
