Big batch beef chili

Make this beef chili and happily hibernate at home on those extra chilly days

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Adapted from a recipe by Jean-Francois Fortin, executive chef of the Fairmont Chateau Lake Louise, this recipe makes a big pot--perfect for when you have the gang over or want to stock your freezer with speedy weeknight dinners.

Even better, with this large batch of beef chili, you are bound to have leftovers, so get creative and use them in a grilled cheese sandwich for lunch. 


2 kg medium ground beef
1 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup canola oil
8 tbsp chili powder
1 tbsp ground cumin
2 tsp ground coriander
3 cloves garlic, minced
2 red peppers, diced
2 green peppers, diced
1 large onion, diced
1 796 ml can crushed tomatoes
1 156 ml can tomato paste
2 cups low sodium beef stock
1 540 mL can kidney beans, drained and rinsed
shredded cheddar cheese, for garnish, optional

Cook ground beef over medium-high heat in Dutch oven with salt and pepper, breaking up with wooden spoon until browned and cooked through. Pour contents of pot into a colander in the sink to discard cooking liquid. Set ground beef aside.

In the same pot over medium-high heat, add canola oil, chili powder, cumin, and coriander to heat up the spices, stirring for 1 minute.

Next, add garlic, red and green peppers, and onion. Sauté for 5 minutes, stirring often.

Stir in the crushed tomatoes, tomato paste, stock and bay leaf. Bring to boil and reduce heat to medium-low and simmer, uncovered, while stirring occasionally for 15 minutes.

Return the cooked ground beef to the pot along with the kidney beans and increase heat to medium to bring to a boil. Reduce heat to low, cover and simmer for 25 minutes, stirring occasionally.

Remove bay leaf and adjust seasoning to taste before serving.

Top each serving with shredded cheddar cheese if desired.


How to turn leftovers into delicious grilled cheese sandwiches

Serves 16