
Mild Vegetable and Beef ChiliRecipe by Chef Michael Williams Prep time 15 mins Cook time 3 hours 15 mins What can you say about chili? It’s really good, it’s perfect to make in big batches and it makes you feel like mom cooked you dinner. Ingredients 700g stewing beef (1 inch cubes, divided into 4 batches) 2 tablespoons oil 1 ½ cups sweet onion (small diced) 2 tablespoons garlic (minced) 2 cups beef broth 341 mL or 1 standard bottle honey lager 1 can (156 mL) tomato paste 1 can (796 mL) diced tomatoes 1 can (398 mL) chick peas 1 can (398 mL) red kidney beans 1 can (398 mL) pinto beans 1 can (398 mL) black beans 1 can (341 mL) corn 2 cups butternut squash (cut to 1 inch cubes) 2 cups or 2 bell peppers (small diced) ½ teaspoon salt ½ teaspoon chili powder ½ teaspoon dried oregano ½ teaspoon coriander ½ teaspoon cumin ½ teaspoon cinnamon Directions Preheat a large pot (and we mean large as this recipe makes a lot) over medium heat. Add 1 tablespoon of oil and one batch of the stewing beef. Brown on all sides and set aside. Add a little more oil and the next batch of beef. Repeat until all meat is browned. Set aside all the browned meat. Add a touch of oil and the onions. Sauté until onions begin to turn translucent, approximately 3 minutes. Add garlic and sauté for one minute more. Add broth, beer (poor in slowly), paste and tomatoes. Stir until mixture is smooth. Add remaining ingredients including spices and meat that was set aside. Once mixture begins to simmer reduce to minimum heat and cook covered for 3 hours. Alternatively after step 4, transfer everything to a slow cooker and cook on low covered for 6 hours. Adjust seasoning to taste and serve. See variations for garnishing ideas. Variations We made this recipe mild for the whole family to enjoy. For those of you that enjoy a little bite just add chopped chipotle peppers to taste Garnish with a dollop of plain yogurt, handful of crushed tortilla chips, finely chopped cilantro and/or grated low-fat cheddar cheese Limited by what’s on hand, there’s nothing wrong with substituting different beans or vegetables for the ones we’ve suggested

Mild Vegetable and Beef ChiliRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 3 hours 15 mins

What can you say about chili? It’s really good, it’s perfect to make in big batches and it makes you feel like mom cooked you dinner.

Directions

Preheat a large pot (and we mean large as this recipe makes a lot) over medium heat.
Add 1 tablespoon of oil and one batch of the stewing beef. Brown on all sides and set aside. Add a little more oil and the next batch of beef. Repeat until all meat is browned. Set aside all the browned meat.
Add a touch of oil and the onions. Sauté until onions begin to turn translucent, approximately 3 minutes. Add garlic and sauté for one minute more.
Add broth, beer (poor in slowly), paste and tomatoes. Stir until mixture is smooth. Add remaining ingredients including spices and meat that was set aside.
Once mixture begins to simmer reduce to minimum heat and cook covered for 3 hours.
Alternatively after step 4, transfer everything to a slow cooker and cook on low covered for 6 hours.
Adjust seasoning to taste and serve. See variations for garnishing ideas.

Variations

We made this recipe mild for the whole family to enjoy. For those of you that enjoy a little bite just add chopped chipotle peppers to taste
Garnish with a dollop of plain yogurt, handful of crushed tortilla chips, finely chopped cilantro and/or grated low-fat cheddar cheese
Limited by what’s on hand, there’s nothing wrong with substituting different beans or vegetables for the ones we’ve suggested

Mild Vegetable and Beef ChiliRecipe by Chef Michael Williams

Ingredients

Directions

Variations