This is Will’s favourite chili. When he was very young - like maybe 4 - we borrowed Emeril’s kids cookbook from the public library. Ever since, this has been our go-to chili recipe. Making it today in honour of the Grey Cup.
- 1 tablespoon vegetable oil
- 1 1/2 pounds lean ground beef
- 2 cups chopped yellow onion
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 2 teaspoons Baby Bam
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1/4 teaspoon ground black pepper
- 1 (15-ounce) can whole peeled tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 2 cups water
- Heat oil in a large pot over medium-high heat.
- Add meat and cook, stirring to break into pieces, until the meat is brown and cooked through, about 5 minutes.
- Add the onion, garlic, chili powder, Baby Bam, salt, cumin, and pepper, and cook, stirring, for about 4 minutes.
- Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add squeezed tomatoes, tomato paste, sugar, and water to the pot. Stir well and bring to a boil.
- Lower heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
