While my mother’s chili recipe has always been a secret, I feel that I can technically share my ‘spin’ on the classic. Some of the ingredients are similar,however I’ve added a few things to change it up and create Taco Chili. My mother’s recipe also always calls for lean ground beef, but I’ve decided to use beef chunks in this spin. You can also just use beans and make it vegetarian. I know I advertised as this as being vegetarian, and it has beef, sorry about that. It can easily contain just beans if you want it to!
Ingredients: 3 cans 6 bean blend (drained and rinsed), 1 x 5.5oz can tomato paste, 1 x 13oz can tomato sauce, 1 package beef chunks, 1/2 a large red onion (chopped), 2 cloves garlic (minced), 1/2 cup of honey maple BBQ sauce, 1 tsp tabasco sauce, 3 tsp chili powder, 1 tbsp oregano, 2 tsp ground cumin, 1 tsp paprika, 2 tsp crushed red chili flakes, 1 tsp cayenne pepper, 1 tsp lemon juice, 2 tbsp Old El Paso taco mix, sliced avocado (if you’d like), 1 cup shredded medium cheddar (topping) and plain yogurt or sour cream (just a dollop for the top).
Instructions: cook beans and beef with tomato sauce and tomato paste for 1 hour on medium heat, then add all spices and cook for 1 more hour. Serve with sliced avocado, a dollop of plain yogurt (as sour cream) and shredded medium cheddar cheese!
This recipe normally serves up to 4 people, but can be good for 2 people and you’ll have leftovers for days! This dish is also relatively healthy (minus the sodium in the bean blend), and gives you a lot of fibre and energy.
Suggested wine pairing: Mission Hill 2014 Reserve Cabernet Sauvignon from Okanagan Valley. **They are finally starting to carry BC wines at the LCBO now!