My Chili

There is nothing like coming home on a cold and wet autumn night and sitting down to a nice bowl of hearty chili.  My version is just that.  Thick and rich, my original recipe…this simple dish will warm you through.  Feel free to add your favourites like green peppers and mushroom, but I think you will find as I have, that less is far more.

Servings: 6
Prep Time:  10 minutes
Cook Time:  40 minutes

1 tbsp olive or grapeseed oil
1 large yellow onion chopped
5 cloves garlic (or more if you are like me) minced
1 28 oz/796 ml can diced or crushed tomatoes *see note
1 14 oz/398 ml can black beans
1 14 oz/398 ml can romano, pinto or cannellini beans
1 tbsp tomato paste
2 1/2 tbsp chili powder
1/2 tsp chili flakes (or more if you like the heat)
1 tsp ground cinnamon
1 tbsp molasses

*I use diced or crushed tomatoes, but I have used whole canned tomatoes as well. The tomatoes break down as the chili cooks when stirring constantly.  But the whole tomatoes will give you a slightly “chunkier” chili.

Drain and rinse the beans.

In a Dutch oven (that’s the fancy name for a big pot), heat the oil over high heat.  Add the onions and sauté until they are translucent.  Add the garlic and cook another two minutes.

Add the chili powder, cinnamon, and chili flakes.  Cook until the seasonings brown (just a few minutes).

Add the beans, tomatoes and tomato paste and cook over high heat for 15 minutes, stirring every two minutes or so.

When the chili starts to spit, turn the heat down to minimum.  Add the molasses, cover the pot, and let the chili simmer for about 30 minutes.

Dish into a bowl and serve with garlic toast, hot corn bread, or tortilla chips.

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