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Corn and Black Bean Beef Chili
This recipe for Corn and Black Bean Beef Chili is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Chili Enchiladas recipe below) or just serve from the pot with wedges of baked tortilla. If you prefer a fiery version, add a teaspoon or so chopped canned chipotle peppers.
Speedy Mexicali Beef Chili
This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Chili Enchiladas below) or just serve from the pot with wedges of baked tortilla. If you prefer a fiery version, add a teaspoon or so chopped canned chipotle peppers.
Beef Chili Enchilada
For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.
Chunky Beef Chili
Cook large batches of this chili recipe and freeze in family-sized portions for use within 2 or 3 months. For a quick meal, defrost and reheat on the stove or in the microwave for a hearty beef chili in minutes.
Beef Chili Nachos
This simple chili is made easy with just what you have on hand. Make ahead for best flavour and serve straight from the pot or keep warm in a slow cooker as part of a buffet spread.
Beefy Huevos Rancheros
Good morning sunshine! This simple weekend breakfast or brunch is good for you – body and soul! It’s a snap to make with simple pantry ingredients and nutrient-packed eggs, Cheddar and lean Canadian beef. You can use up to 8 eggs, and if you prefer a smoky fiery version, add a teaspoon or so chopped canned chipotle peppers.
All Family Big Batch Beef Chili
Adapted from a recipe by Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise, this chili makes a big pot – perfect for when you have the gang over or want to stock your freezer with speedy weeknight dinners. The seasoning is quite mild so if you want to spice it up, serve with some hot sauce or add ½ tsp chili pepper flakes while sautéing the seasonings.
Canada Beef Blade Steak Chili
This easy and tasty beefy chili developed by Ted Reader the ‘Godfather of the Grill’ is a perfect recipe for big games, ice skating or relaxing Sundays. You can do it old school in a cast iron crock over an open fire like Ted does, or you can use a slow cooker or instant pot (check the size of your appliance first – you may need to half the recipe).
Cincinnati Chili
Cincinnati Chili is a soupier version compared to traditional chili and has Mediterranean/Greek seasonings such as cinnamon, allspice and paprika. It is also made without beans and is served over spaghetti topped with diced white onion and lots of shredded Cheddar. A dish originating by immigrants to Cincinnati, it is often used to top hot dogs (as Coney dogs) and can be served with oyster crackers.
Pantry Chili with Garlic Loaf
This is a snap to pull together with simple pantry ingredients. If you prefer a fiery version, add a teaspoon or so of chopped canned chipotle peppers.
Classic Beef Chili
Finally, a down-sized chili that’s good for a small household. Make this for two – or for one – with enough to make quesadillas the next day from any leftover chili. Serve topped with some shredded Cheddar cheese, sour cream, sliced jalapeño and torn fresh cilantro. If you’re ambitious, bake up some cornbread to sop up the bowl.
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