Gibson's Canadian Whisky chili.
Use large crusty rolls to serve this hearty chili.
Photo courtesy/GREIG REEKIE
1 tbsp vegetable oil
1 medium onion, chopped
1 red pepper, diced
1 lb extra-lean ground beef or ground sirloin
2 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin powder
1/3 cup Gibson's Finest Canadian Whisky
2 28 oz (796ml) canned tomatoes, diced with liquid
1 tbsp tomato paste
2 19 oz (540ml) canned kidney beans, drained and rinsed
1 tbsp yellow mustard
2 tsp granulated sugar
6 crusty bread rolls (optional)
In a large pot, heat oil over medium-high heat.
Add onion, red pepper and beef. Cook, stirring occasionally, until onions and peppers are softened and the meat is no longer pink, about 10 minutes.
Add garlic, chilli powder and cumin and cook for one minute.
Add Gibson's Finest Canadian Whisky, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Stir occasionally.
Add beans and mustard; cook until beans are heated through.
Add sugar, if desired, to adjust acidity. Season to taste, with salt and pepper.
Serving suggestion: Hollow out crusty bread rolls and use as serving bowls.
Beef chili for a crowd
Serves: eight
1 1/2 tsp olive oil
3/4 pound onions, peeled and finely chopped
3 cloves garlic, peeled and minced
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 1/2 lbs lean ground beef
1/4 tbsp chili powder
2 tsp oregano
2 tsp cumin
1/2 tbsp paprika
1/2 each red, yellow and green pepper, cored, seeded, chopped
1 can (14 oz/397 g) diced tomatoes, juices drained, separated
1 can (3 oz/85g) tomato paste, salt-free
1 1/2 tbsp red wine vinegar
2 cans (15 to 16 oz/425 g to 454 g each) beans, drained, rinsed and drained again (black beans, pinto beans or red kidney beans)
Lightly coat the interior of the ceramic pot of the slow cooker with cooking spray.
Heat a 12-inch non-stick skillet over medium-high heat and add 1/2 tsp olive oil; saute onions and garlic until soft.
Season with 1/4 tsp each of salt and pepper. Place in ceramic insert.
In the same skillet, heat another teaspoon of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika; cook over low heat until spices are fragrant.
Transfer meat mixture to slow cooker. Add sliced peppers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and cook on low setting for six hours. One hour before serving, turn heat to high. Stir in beans and slow cook until heated through.
~ Recipes courtesy of News Canada