Recipe of the Week!

Chilli Con Carne | RecipeTin Eats

There is a lot of talk this week about back to school.  The Quebec government has rolled out the back to school plan today.  They have announced that we are going back in September and there are a few safety measures in place.  We are thrilled to hear that we have been given the green light to return.  With all the back to school commercials on television, we are starting to think about the fall, even though we are still right in the middle of summer.

I am thinking about busy school nights and lunch preparation for my family.  Preparing our favourite meals will be key in getting the kids to eat their lunches.  As our time will be limited, I am also thinking about one pot meals that can last several days and can be easily taken for lunch.

My family loves chilli!  A beautiful mix of vegetables, ground meat and beans in a delicious tomato sauce.  They love to sprinkle cheddar cheese over top and crushed tortilla chips.  We don’t waste a drop of this delicious meal.  Even when there is a little left, we pour it over tortilla chips and cover it with cheese and jalapeno peppers for an indulgent treat that we love, nachos!

So, in honour of back to school prep and the upcoming fall season, I am delighted to share my version of Chile con carne.  For this recipe, you will need the following ingredients:

  • 1 pound of lean ground beef
  • 1 large white onion
  • 1 garlic clove
  • 2 bell green peppers
  • 6 fresh jalapeno peppers
  • 2 large cans of red kidney beans
  • 1 litre of chicken stock
  • 2 large cans of tomato sauce
  • 2 tablespoons of tomato paste
  • 3 tablespoons of olive oil
  • 1 pouch of chilli flavoured spice (you can replace with 1 tablespoon of cumin and 1 tablespoon of chilli powder)
  • salt and pepper to taste
  • shredded cheese (optional)
  • tortilla chips (optional)
  • sour cream (optional)

In a large stock pot, heat up olive oil.  Add the onion, garlic, bell and jalapeno peppers.  Cook until soft.  Add the beef and seasoning.  Cook until browned.  Add the tomato sauce and paste.  Mix well and add the chicken stock.  Next, add the kidney beans and bring the entire mixture to boil.  Once it begins to boil, reduce the heat to low and cover the pot.  Let it cook for at least 1.5 hours.

Serve in a bowl and add shredded cheese and tortilla chips as garnish.

We hope you will give this hearty recipe a try.  It can be easily added to a thermos for a delicious school lunch the following day.  We will be adding this recipe to Microsoft Teams where you can access your English or French online classes.

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