A Little Spin on Ma’s Chili

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, Processed with VSCO with f2 presethowever I’ve added a few things to change it up and create Taco Chili.

Taco-Style Beef Chili:

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 mixProcessed with VSCO with f2 preset

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!

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