Chef Matt Dean Pettit whips up “Canuck Chili” in this episode of #Homegating from NFL Canada.
For more tailgating recipes, check out the all our Homegating videos here –
CANUCK CHILI RECIPE
Well fans, this recipe goes out to you! Itās for all of those early mornings when youāre getting ready and cheering for your teams and your cities! There is no better way to warm those hands and hearts after a tough loss then with this chili!
2 tbsp canola oil
2 lbs ground beef (not lean, needs fat for flavour) 2 fresh tomatoes, diced
1 can (540 mL) crushed tomatoes
1 white onion, chopped
3 cloves of garlic, chopped
1 small can tomato paste
1 (540 mL) can kidney beans, drained and rinsed 1 (540 mL) chickpeas, drained and rinsed
1 tbsp dried thyme
1 tsp cumin
2 tbsp dried and ground chili flakes
ļæ¼2 cup water
1 small bunch cilantro, finely chopped 1ā2 cup sour cream
1 fresh lime, juiced
In a crock pot / slow cooker, heat the canola over high heat.
Add the beef, and allow it to brown for approximately 2 minutes.
Reduce the heat to medium. Add the fresh tomatoes, crushed tomatoes, onion, garlic, and tomato paste. Stir well to combine.
Add the kidney beans, chickpeas, thyme, cumin, and chili flakes. Stir to combine. Cover with a lid, and allow to cook for approximately 1 hour, stirring occasionally.
Add the 2 cups of water, and simmer the chili for an additional 1 hour.
Remove the chili from the heat.
In a small bowl, combine the cilantro, sour cream, and juice from a lime. Stir gently.
Ladle the chili into bowls, and top with a small dollop of the cilantro sour cream.
Enjoy! – MDP
Serves 4-6

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