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​Chili ~ 6-8 servings

A favourite comfort food at our house, we enjoy eating chili on a fairly regular basis.  Either fresh or thawed & reheated from a past making, chili is always delicious. It also freezes well. 

Serve left-over chili in a wrap.  Add the garnishes, fold in half.  Grill on a panini grill or a stove-top skillet.   

Ingredients

2+2 Tablespoons vegetable oil
1 1/2 pounds/680 grams ground meat (I use ground pork)
4 to 6 cooking onions, diced
3 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced 
2 sticks celery, chopped
10-12 mushrooms, sliced
1 tsp chili powder, adjust to taste
1/4 tsp cayenne
1 tsp dried oregano
1 Tablespoon cumin powder
1 tsp whole cumin seeds (optional)
1 tsp salt
1 tsp freshly ground pepper
1 can of beans of choice (add more, if desired)
1-28 oz/726 ml canned diced tomatoes

Method

1. ​Add vegetable oil to large pot; heat. Sauté onions, garlic, peppers, mushrooms, celery.
   
2. In a large skillet, add oil; heat.  Cook the ground meat until it is not longer pink.  Drain.  
   
3. Add cooked ground meat to vegetables. Stir.
   
4. Add canned tomatoes & beans; add seasonings.
   
5. Simmer for 1-2 hours.  Stir occasionally.  Adjust seasoning to taste.
   

Serve with fresh bread, tortilla chips or toast.
Garnishes:  grated cheese, diced onions, fresh cilantro.

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