lamb

lamb

Chili (Serves 4-6)

Supplied by Judie Steeves
What’s a patio party without the chili? I think this is a particularly excellent one, and others have said it’s just right too. It has evolved over the years. Spice it up to your own taste. This makes a medium-spicy one. Double the recipe to serve more people.

2 cloves garlic
1 large onion
1 lb. (454 g) lean ground B.C. beef
3-4 c. (750 ml) tomato sauce
14 oz. (400 ml) kidney beans
2-3 tbsp. (30-45 ml) chili powder
2 tbsp. (30 ml) fresh oregano
1 tbsp. (15 ml) fresh basil
1 tsp. (5 ml) brown sugar
1/4 tsp. (1 ml) cayenne pepper
8 small mushrooms
salt and pepper, to taste

Chop onion and mince garlic and herbs. Soften chopped onions with garlic in a drizzle of oil on medium heat in a large pot or Dutch oven, then add the ground beef.  Stir regularly until it loses its pinkness, then add tomato sauce, kidney beans, herbs and spices. Add more or less chili powder and cayenne pepper so it turns out as hot or as mild as you’d like. Bring back to a bubble, stirring, and add whole small mushrooms. Turn down the heat and simmer, covered,  for an hour or two, or pour into a slow cooker and leave on the low setting for four to six hours. Taste for seasoning, adjust, and serve with warm rolls or fresh bread, and perhaps a salad on the side.