H O N E S T T O G O O D N E S S • 84 (G F, N F, L S) POT OF CHILI Chili is what I crave when the weather starts to get cold. A hearty chili packed with flavour is sure to warm up your belly. This one has bacon and smoked paprika, but it is also packed with vegetables and, depending on how much heat you like, I have added the optional ingredient of a chipotle pepper. Chili is always better the next day and freezes so well, so think about making it on a weekend for a quick weeknight dinner. It is also great packed in a Thermos with tortilla chips on the side for dipping. M A K E S 6 servings P R E P T I M E 10 minutes CO O K T I M E 40 minutes 7½ oz (220 g) bacon, diced 17 oz (500 g) ground beef 1 large onion, finely diced 2 cloves garlic, chopped 1 cup (250 mL) diced carrots (about 2–3) 2 celery, diced 2 bay leaves 1 Tbsp (15 mL) ground cumin 1 Tbsp (15 mL) chili powder 1 Tbsp (15 mL) dried oregano 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) ground cinnamon 2¼ oz (70 g) tomato paste (half of a 5½-oz/165-g can) ½–1 chipotle pepper in adobo, finely diced (optional) 15-oz (425 g) can black beans, rinsed and drained 3 cups (750 mL) chicken or beef stock 1 red or green pepper, diced Salt to taste Pepper to taste Sour cream or plain yogurt, for garnish 2–3 Tbsp (45 mL) chopped coriander, for garnish 1 lime cut in wedges, for garnish 2–3 thinly sliced green onions, for garnish 1. In a Dutch oven or large saucepot with a lid, fry bacon over medium heat until crispy, about 6–8 minutes. With a slotted spoon transfer to a paper towel–lined plate. 2. In the same pot over medium-high heat, brown beef in bacon fat. Transfer to another paper towel–lined plate with a slotted spoon. 3. Sauté onions in the same bacon fat over medium heat until translucent, about 3 minutes. Stir in the garlic, carrots and celery. Sauté for another 3–5 minutes, until slightly softened. 4. Stir in spices and toast for 1 minute. Stir in tomato paste and cook for 2–3 minutes. Add chipotle, if using. 5. Add beans, return beef to the pot and pour over enough stock to just cover the chili. Reduce heat to low and simmer. 6. Add in chopped pepper, season with salt and pepper and simmer, covered, for 15–20 minutes or until veg- etables are tender. 7. Stir in bacon and garnishes, taste and adjust season- ing if necessary. C H I L I T I P S • Try making this chili with any ground meat you like. Substitute extra-firm tofu for meat or double the amount of vegetables for a vegetarian alternative. • Use any can of beans you like. I love the texture of the little black beans and they retain their shape better than kidney beans. • Don’t forget the toppings. Bring out all the suggested garnishes, so folks can load them on. CO O L FAC T: C H I P OT L E S I N A D O B O PAC K A LOT O F H E AT B U T A L S O H AV E A TO N O F F L AVO U R These little tins, found in the Mexican section of your grocery store, are smoked dried jalapenos stored in an amazing intense spicy tomato sauce. Start out with half of one pepper in a stew then adjust, adding more as you like. You will never use a whole tin in a recipe, but they will keep stored in the fridge for a few weeks, or you can store in smaller portions in the freezer.