Natalie's famous chili recipe

Our neighbours, and good friends, the Duncansons, requested my chili recipe for an upcoming gathering they are hosting. I assumed, of course, that the recipe was already posted on Chez Plouffe but alas, after searching, it is not. 

No better time than the present!

Natalie’s famous chili recipe

Note: Measurements are not exact, adjust for preference and to taste. Also, this make a big batch so use a big pot.

Secrets:

• Cook everything in one pot, in the order below and don’t drain any meat juices.
• Add brown sugar to cut the acidity of the tomatoes, makes for a sweet and spicy chili.
• Liquid smoke is not necessary but gives a warm smoky flavour that is pretty yummy. (I have some Emily if you want to borrow it)

Ingredients:

2-3 small packs ground bison or lean ground beef (depending on how meaty you want your chili)

*optional* spicy Italian sausage (pre-cooked and chopped… Spolumbos are awesome)

1-2 cups onions, diced

3-4 cups diced mushrooms

2-3 cups chopped peppers

2-3 cans of red kidney beans (rinsed)

2-3 cans of black beans (rinsed)

*optional* 1 can chick peas (rinsed)

2 large cans (28 oz) of diced tomatoes (preferably no salt added)

2 large cans (28 oz) of crushed tomatoes (preferably no salt added)

1 small can (5 oz) of tomato paste

3-5 teaspoons of chili powder spice

2-3 teaspoons of cayenne powder spice

1-2  teaspoons chipotle powder spice

1-2 teaspoons cumin powder spice

2-4 tablespoons brown sugar

3-4 drops Liquid smoke

Olive oil

Directions:

1. Drizzle some olive oil in an extra-large pot and turn to medium heat. Add ground meat and sautéed until almost cooked.
2. Add chopped onion and continue cooking until onion becomes translucent.
3. Add some spices (to infuse the meat… just a little of each because you can add more later to spice it up). Continue cooking the meat and onions. Add the peppers and mushrooms and turn down the heat.
4. Add chopped cooked sausage (if applicable)
5. Add the diced tomatoes, crushed tomatoes and tomato pasted to the pot and stir.
6. Add the beans (remember to rinse them in a colander beforehand. You don’t want pasty bean juice in the chili). Add chick peas (if applicable)
7. Stir the pot until well combined and place on low-medium heat. Add brown sugar and liquid smoke.
8. Cover and simmer for 1-2 hours, stirring occasionally. The chili will get very liquidy as the vegetables cook and lose their water content (i.e. mushrooms)
9. Taste the chili after an hour and add more spices if you like. 
10. Remove the lid in the last half hour to boil off some liquid and thicken. 
11. Monitor the pot while it simmers so that the chili does not start to burn to the bottom (this will happen with some thinner pots.) If you do feel the chili starting to stick to the bottom/burn, turn down the heat and DO NOT SCRAPE up the burnt part as it will taint the flavour of the whole pot. You can still keep cooking and scrub the pot later on.

Serve with sour cream, grated cheddar cheese, tortilla chips, fresh bread, rice cakes or just a heaping bowl with a big spoon.

Enjoy!