ATCO Blue Flame Kitchen: Three Cheers for Chili

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2 tbsp (25 mL) oil, divided

2 medium onions, chopped

4 cloves garlic, minced

3 cans (10 oz/284 mL each) beef broth

1 can (14 oz/398 mL) diced tomatoes

1 can (28 oz/796 mL) kidney beans, rinsed and drained

1/4 cup (50 mL) cocoa

2 tsp (10 mL) sugar

4 cups (1 L) cubed peeled butternut squash

Combine flour, chili powder, cumin, 1/2 tsp (2 mL) salt, coriander, cayenne pepper and cinnamon in a plastic bag. Add beef to flour mixture and toss to coat. Heat 1 tbsp (15 mL) oil in a Dutch oven. Add beef in batches and brown on all sides, adding remaining oil as necessary. Remove beef from pan and keep warm. Add onions and garlic to pan; sauté until softened, about 5 minutes. Stir in broth, tomatoes, beans, cocoa, sugar and remaining salt; bring to a boil. Reduce heat and return beef to pan. Cover and simmer, stirring occasionally, until beef is tender, about 1 hour. Chili may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 2 weeks. Some flavour changes may occur when freezing. Reheat chili before proceeding. Add squash and simmer until tender, about 15 minutes.

Yield: Serves 6 to 8.


1 tbsp (15 mL) oil

1 lb (0.5 kg) lean ground beef

1 cup (250 mL) chopped onion

2 cloves garlic, finely chopped

1 tbsp (15 mL) chili powder

1/8 tsp (0.5 mL) red pepper flakes

4 cups (1 L) canned beef broth

1 can (28 oz/796 mL) diced tomatoes

1 can (19 oz/540 mL) kidney beans, rinsed and drained

1/4 cup (50 mL) unsweetened cocoa powder

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