Are you feeling the crisp of the fall weather coming where you are? We have been, it’s feeling like a difficult transition this year knowing that we’re likely not going anywhere to escape this winter. Most years we’ve had a trip or two to look forward to, this year, not so much. Certainly we’re very fortunate that that’s the worst of our issues given so many people have definitely dealt with a lot worse with all the Covid craziness. Rather than going somewhere warm to do scuba this year, we are instead going to focus on some snowshoeing and x-country skiing.

And so I’ve been looking through my cooking options and craving some comfort food. My husband and I have been together 13 years now and he has always told me he hated beans. Chili has never been one of my favourite foods so I pretty much pushed it aside and made other things. I’v never felt like it was worth it to force someone to eat something they hate, never did it with my kids and won’t do it now. Of course after not having something for so long it was something I mentioned and after more than a decade my husband said he wouldn’t mind trying it. So here it comes… a delicious, hearty, slightly spicy scratch chili. Mmmmm I have missed this! It’s so damn good… You need to try it. Add a little cheese or sour cream, or both and enjoy.

Chili

• 2 lbs ground beef
• 2 onions (diced)
• 1 Garlic bulb (whole peeled and minced) not even kidding!
• 1 Tablespoon garlic powder
• 1 cup fresh mushroom (diced quite fine)
• Red pepper (diced)
• Yellow pepper (diced)

Saute all ingredients, onions, garlic and mushrooms first, once they are fragrant and soft add the meat and cook through. Once the meat is cooked add the diced peppers and then add:

• 3 Tablespoons brown sugar
• 2 Tablespoons Worcester sauce
• 1 teaspoon chipotle pepper
• 2 teaspoons chili powder
• 1 Tablespoon cocoa powder
• 1 can tomato paste
• 1 jar of tomato soup
• 1 large can of sewed tomatoes (with green pepper, celery and onion)
• 1 large can of no salt added diced tomatoes

Mix well and pressure cook for 20 minutes. Let the pressure out once done and then add:

• 2 cans of rinsed red kidney beans

Pressure cook for another 10 minutes and enjoy! Serve with cheese or sour cream.

I generally have homemade tomato soup and tomato paste that I use, but you can certainly use store bought. I would just say be careful adding all the canned ingredients, I always make sure not EVERYTHING had salt included, just too much salt for me. You can always add it in at the end to taste but I doubt you’ll feel the need.

Also, this freezes beautifully so you can easily double the recipe and freeze the extra for another time. Or if there is only two of you then this will leave enough to have some frozen for another time.