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Fiesta Chili
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Fiesta Chili

Ingredients

1/2 lb 225 g red kidney beans or cranberry beans*
2 lb 1 kg stew beef or diced sirloin**
1 tbsp 15 mL onions, minced
1 tbsp 15 mL garlic, minced
1 tbsp 15 mL Lea & Perrins Worcestershire sauce
1 c 250 mL onion (1/2)
1 c 250 mL celery (1/2)
1 c 250 mL carrot (1/2)
1 c 250 mL green pepper, chopped
1 c 250 mL yellow pepper, chopped (optional)
1 c 250 mL red pepper, chopped
2 tbsp 30 mL crushed dried chilies
2 tsp 10 mL dried thyme
1 c 250 mL ED Smith Chili Style Sauce
3 c 750 mL ED Smith Saucemakers Cajun sauce
2 c 500 mL beef stock
3 c 750 mL chopped plum tomatoes (tinned)

Instructions

  1. Soak the kidney beans overnight in water, then drain and place in a large pot ensuring beans are well covered with water. Cook until tender.
  2. Add beef, minced onion, garlic and Worcestershire sauce to a hot, heavy saucepan. Brown beef and remove.
  3. Sauté remaining vegetables. Return beef to pan, add seasoning, sauces, stock and tomatoes - bring to boil. Reduce to simmer.
  4. Simmer for approximately 3-4 hours adding beans during the last 45 min. of cooking. Chili can also be finished in the oven at 350°F (180°C) covered for 3-4 hours. Garnish with sour cream and shredded cheddar.

Tips

*  Any type of bean you prefer can be used, whether it is canned or dried. Black beans are not recommended as they will affect the colour.

** Ground beef can be substituted for the stew beef.

Servings: 15 - 8 oz portions