Posted: March 19 2020 in Recipes

We’ve made this chili recipe not too spicy to make it more “kid friendly”. You can spice it up by adding more chili powder if you desire more heat!


2 tablespoons (30ml) olive oil
1 onion, finely chopped
1 clove garlic, minced
1 1/2 pounds (750g) lean ground beef
4 tablespoons (60ml) chili powder
2 tablespoons (30ml) cumin powder
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) black pepper
2 tablespoons (30ml) flour
2 tablespoons (30ml) brown sugar
1 tablespoon (15ml) Worcestershire sauce
1-19 oz. (540ml) can red kidney beans
1-19 oz. (540ml) can black beans
1-28 oz. (796ml) can diced tomatoes
1-24 oz. (680g) jar tomato sauce


Heat the oil in a large pot over medium/low heat. Add the onion and cook for 10 minutes until the onion is soft and translucent. Add the garlic and cook for 1 minute. Add the beef and cook until it is completely browned. Drain off any excess fat from the pot. Add the chili powder, cumin powder, salt and pepper and combine completely. Add the flour and coat the mixture thoroughly. This is will help thicken the sauce. Add the brown sugar, Worcestershire sauce, kidney beans, black beans, diced tomatoes and tomato sauce. Give a good stir to mix thoroughly and let simmer on low heat partially covered for 1 to 1 1/2 hours to let the spices develop. Stir occasionally.

Serve bowls of chili with your favourite toppings:
Sour Cream
Shredded Cheese
Green Onions, finely chopped
A dash of hot sauce (for those who want more heat!)