As seen on CTV Morning Live Calgary! Sales Consultant Andrew Szedlak created his best chili recipe in the studio for the forthcoming Okotoks Chili Cookoff for the Dr Morris Gibson School Council’s annual fundraiser.
Andrew’s recipe has just the right amount of spice – not too hot, but enough to tingle your tastebuds. Here’s the recipe if you want to try it yourself at home.
— Feeds up to 8 —
YOU WILL NEED
2 lbs lean ground beef
4 stalks celery
3 large green peppers
2 medium white onions
½ pound white mushrooms
1 large can of tomato sauce
1 large can of crushed tomatoes
1 large can of diced tomatoes
4 cans of kidney beans
1 can of pinto beans
1 can of black beans
3 tbsp HP Sauce – Bold
2 tbsp Ground red chilis
1 tsp granulated sugar
1 tbsp paprika
1 tbsp sea salt
1 tbsp cumin
1 tbsp coriander
1 tbsp Mexican oregano
1 tbsp cilantro
1 tbsp lime juice powder
4 tbsp hot chili powder
2 tbsp yellow mustard
5 cloves of garlic
½ cup beef broth
DIRECTIONS
- In a large skillet, combine 2 lbs of ground beef, ½ cup of beef broth, sprinkle of chili powder and 1 clove of crushed garlic. Cook until brown and drain. Then put into large pot.
- Add can of crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, all spices, HP sauce and mustard into large pot. Place over medium heat.
- Finely dice both onions, green peppers and celery and slice mushrooms. Place in separate pan with olive oil and sprinkle with salt. Fry until tender. Once complete, add to pot with rest of ingredients.
- Simmer for at least 1 hr.Serve with dollop of sour cream and fresh chives if desired.