Do you have a food/dish that you associate with a season, and reminisce about the flavours and taste as soon as that perfect first seasonal day happens?  I’m certain everyone must have one!  For me, one of my favourite dishes is Chili on a sunny, crisp Fall day.  I have been in search of the ‘golden’ recipe for Chili for quite some time and I think I’ve found it.  Most of the recipes are a meat lovers dream come true, but I prefer my Chili with more beans than meat and some veggies.   On Thanksgiving weekend, my search came to an end.  I found THE recipe.  I hope you enjoy this recipe as much as my partner, Andre, and I have.

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Ingredients:

• 1 large onion, chopped finely
• 2 tsp olive oil (or canola oil)
• 1 lb. lean ground beef
• salt/pepper
• 1 ½ quarts of beef broth
• 2 15 oz. cans black beans, rinsed and drained
• 2 15 oz. cans pinto beans, rinsed and drained
• 2 14.5 oz. cans diced tomatoes (juice and all)
• 2 tbsp coriander
• 2 tbsp chili powder
• 1-2 chopped chipotles in adobo (depending on the amount of heat you’d like)
• 1 tbsp cumin
• ¼ cup lime juice
• ½ cup or more of chopped cilantro
• your choice of shredded cheese (topping)
• sour cream (topping)
• more cilantro (topping)
• any other toppings you like on your chili (avocado, pico de gallo, peppers, lime slice etc.)

Directions:

1. Heat a large pot with oil over medium heat and then add onion and salt/pepper. Cook until softened and then add ground beef, cook until well browned.
2. Put heat to low and add broth, both beans, tomatoes, coriander, chili powder, cumin, chipotles in adobo and tomatoes.
3. Simmer for 45 minutes to an hour, then add lime juice and chopped cilantro.
4. Simmer 15 more minutes and serve.
5. Top with sour cream, cheese, and more cilantro or whatever you desire on your chili.  Serves 6.

Related posts:

1. Smoke and Fire Beef Skewers with Lime Cilantro Dip
2. Carrot & Chickpea Bean Salad
3. Banadura Salata B’Kizbara (Tomato Cilantro Salad)