Ingredients with Measurements:
- 1 lb Montreal-style smoked meat, chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Can opener
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and green bell pepper, and sauté until softened, about 5 minutes.
3. Add the minced garlic and sauté for another minute.
4. Add the chopped Montreal-style smoked meat and sauté until browned, about 5 minutes.
5. Add the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, smoked paprika, ground cumin, salt, and pepper.
6. Stir well to combine all the ingredients.
7. Bring the chili to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally.
8. Taste and adjust the seasoning as needed.
9. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 380
Total Fat: 12g
Saturated Fat: 3g
Cholesterol: 55mg
Sodium: 1280mg
Total Carbohydrates: 40g
Dietary Fiber: 12g
Sugars: 10g
Protein: 30g
Substitutions for ingredients:
- You can use any type of smoked meat instead of Montreal-style smoked meat.
- You can use any type of beans instead of kidney beans and black beans.
- You can use vegetable broth instead of beef broth for a vegetarian version.
Variations:
- You can add chopped jalapeño peppers for extra heat.
- You can add corn kernels for extra sweetness and texture.
- You can add shredded cheddar cheese on top before serving.
Tips and tricks:
- Use a wooden spoon or spatula to stir the chili to avoid scratching the pot.
- You can make this chili ahead of time and reheat it before serving.
- This chili tastes even better the next day, so you can make a big batch and enjoy it for several days.
Storage instructions:
Store the leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the chili in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chili in bowls, topped with sour cream, chopped green onions, and chopped cilantro.
Garnishes:
Sour cream, chopped green onions, chopped cilantro, shredded cheddar cheese.
Pairings:
Cornbread, garlic bread, tortilla chips, rice.
Suggested side dishes:
Green salad, coleslaw, roasted vegetables.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the Montreal-style smoked meat thoroughly before adding it to the chili.
Food history:
Montreal-style smoked meat is a type of deli meat that originated in Montreal, Canada. It is made from beef brisket that is cured with spices and smoked.
Flavor profiles:
This chili has a smoky, spicy, and savory flavor profile.
Serving suggestions:
Serve the chili with a cold beer or a glass of red wine.
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Region: Canadian