Take-The-Chill-Off Chili

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

Warm up this chili after a day on the slopes or the ice rink! This substantial batch of chili is a great make-ahead option for serving a crowd, and can be frozen in airtight containers for up to three months.

Ingredients

• 1 tbsp. (15 ml) cooking oil
• 1 1/2 lbs. (680 g) beef blade steak, cut into 1/2 inch (12 mm) pieces
• 2 cups (500 ml) sliced fresh white mushrooms
• 1 1/2 cups (375 ml) chopped carrot
• 1 cup (250 ml) chopped celery
• 1 cup (250 ml) chopped onion
• 2 garlic cloves, minced (or 1/2 tsp., 2 ml, powder)
• 28 oz. (796 ml) can of diced tomatoes (with juice)
• 19 oz. (540 ml) can of black beans, rinsed and drained
• 19 oz. (540 ml) can of mixed beans, rinsed and drained
• 1 cup (250 ml) frozen kernel corn
• 7 1/2 oz. (213 ml) can of tomato sauce
• 4 oz. (113 g) can of diced green chilies
• 2 tbsp. (30 ml) chili powder
• 1 tbsp. (15 ml) cocoa, sifted if lumpy
• 2 tsp. (10 ml) ground cumin
• 1 1/2 tsp. (7 ml) smoked sweet paprika
• 1 tsp. (5 ml) granulated sugar
• 1/2 tsp. cayenne pepper
• 1/2 tsp. (2 ml) salt
• 1 1/2 cups (375 ml) chopped red pepper

Directions

1. Heat cooking oil in Dutch oven on medium-high.
2. Add beef.
3. Cook for about 10 minutes, stirring occasionally, until browned.
4. Transfer to large plate.
5. Reduce heat to medium.
6. Add next 5 ingredients to same pot.
7. Cook for about 10 minutes, stirring often, until onion is softened.
8. Add next 13 ingredients and beef.
9. Stir.
10. Bring to a boil.
11. Reduce heat to medium-low.
12. Simmer, covered, for 30 minutes.
13. Add red pepper.
14. Stir.
15. Simmer, covered, for about 50 minutes, stirring occasionally, until beef is tender.

Makes about 12 cups (4 l)