This recipe is courtesy of Chef Rob Feenie but I’ve made a few tweaks here and there. This chili is a little different from most as it incorporates some great Mexican flavours like cinnamon, cilantro and lime which gives it a bold taste that’s unlike any chili I’ve ever tried. It’s some seriously delicious chili!
1.5 lb lean ground beef
2 rashers bacon, finely chopped
3 Tbls olive oil
1 white onion, diced
3 garlic cloves, diced
1 Poblano chili, stemmed, seeded and diced
3 Tbls chili puree (see note below)
2 x 28 oz. cans diced tomatoes
1 cup chicken stock
1 1/2 tsp salt
1/2 tsp black pepper
1 cinnamon stick
2 bay leaves
1 tsp ground cumin
1 tsp garlic powder
1/4 tsp ground cloves
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp smoked paprika
1 tsp Ancho chili powder (if you can find it)
2 oz. unsweetened chocolate or Mexican chocolate
15 oz. can black beans, drained
15 oz. can red kidney beans, drained
15 oz. can romano beans, drained
1 cup fresh cilantro, chopped
juice of 2 or 3 limes
*Note: I like to experiment with different chilies and they’re a great way to add flavour to this dish. Add either finely chopped canned chipotle chilies or you can make your own puree by taking dried chilies (if you like mild work with mild, if you like some heat then use spicy chilies) soaking them in boiling hot water until soft. Remove the stems and puree the chilies with a bit of the soaking liquid until it forms a smooth paste.
In a large pot over medium heat cook the bacon until fat starts to render out. Add the diced onions and sauté in the bacon fat until light brown in colour. Remove the onions and bacon onto a plate. Heat the olive oil in the pan and turn the heat to high. Brown the ground beef, but in half pound portions so as to not crowd the pot, the meat should sear not sweat. Remove each portion of meat to a plate once it’s browned. Once all the meat is browned add it back to the pot along with the onions and bacon, and add all other ingredients except the beans, the cilantro, and the lime juice. Let everything come to a simmer and turn the heat down to low and cover the pot. Gently simmer for 90 minutes.
After 90 minutes add the canned beans. Bring to a simmer and leave the lid off the pot to allow some liquid to evaporate. If the chili is too dry for your liking then leave the lid on. Simmer for 5 minutes.
Turn off the heat and just before serving add chopped cilantro and lime juice. Check for seasoning.
Serve with shredded cheddar cheese, sour cream and/or crusty bread.
Tip: Feel free to add quinoa to this for added nutrition