Classic Meat Chili

Cook time: 5-10 minutes

Prep time: 55-60 minutes

Servings: 4 

This classic chili, with its smoky and spicy flavours, is perfect for chilly evenings or cozy gatherings. Made with ground beef, tender vegetables, red kidney beans, and a flavourful blend of spices, it simmers slowly to develop a rich, hearty taste. Served with fresh toppings and crispy corn chips, it’s a generous and satisfying dish full of character.

INGREDIENTS

• Extra Virgin Olive Oil Maison Orphée
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, chopped
• 400g ground beef
• 1 garlic clove, minced
• 2 tsp (10ml) ground cumin
• 1 tbsp (15ml) chili powder
• 1 tbsp (15ml) smoked paprika
• 2 tsp (10ml) chipotle powder
• 2 tbsp (30ml) tomato paste
• 1 can (796ml) diced tomatoes
• 1 can (796ml) red kidney beans, drained and rinsed
• 1 tbsp (15ml) Maison Orphée Apple Cider Vinegar 
• 1 tbsp (15ml) Maison Orphée Yellow Mustard 
  

For garnish

• 6–7 corn tortillas, cut into triangles
• Sour cream
• Red onion, chopped
• Mexican cheese blend
• Jalapeño, sliced
• A small bunch of fresh cilantro, chopped
• Sea salt (Maison Orphée
  

INSTRUCTIONS

1. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the diced onion, lightly salt, and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
2. Add the diced red bell pepper and chopped jalapeño. Cook for another 2 to 3 minutes, until the vegetables are tender.
3. Add the ground beef and break it up with a wooden spoon. Cook for 5 to 7 minutes, until browned and fully cooked.
4. Stir in the minced garlic, cumin, chili powder, smoked paprika, and chipotle powder. Mix well to coat the beef and vegetables with the spices. Cook for 1 more minute.
5. Add the tomato paste and mix thoroughly. Stir in the diced tomatoes (with their juice), drained kidney beans, apple cider vinegar, and mustard. Mix well, then reduce the heat to low.
6. Cover and let simmer for 35 to 45 minutes, stirring occasionally.
7. Meanwhile, preheat the oven to 425°F. Spread the tortilla triangles on a baking sheet, brush with olive oil, and bake for 8 to 10 minutes, until golden and crispy.
8. Serve the chili hot, topped with sour cream, chopped red onion, shredded cheese, sliced jalapeño, and fresh cilantro. Serve with corn chips on the side.