Grey Cup Chili
Hearty three-bean chili with vegetables. Served with thick slices of garlic bread, it's a Grey Cup party staple.
- Preparation:
- Cooking:
- Total:
- Serves: 20 persons
Ingredients
- 1½ pounds extra lean ground beef
- 1tablespoon minced garlic, or more to taste
- 1cup chopped green bell pepper
- 1cup chopped red onion
- 1cup chopped carrot
- 1cup chopped zucchini
- 1cup chopped celery
- 1tablespoon ground cumin
- 1tablespoon chili powder
- 1½ teaspoons dried oregano
- 1½ teaspoons ground coriander
- ¼teaspoon ground black pepper, or to taste
- 1(28 ounce) can diced tomatoes
- 1(14 ounce) can whole kernel corn, drained
- 1(10.75 ounce) can condensed tomato soup
- 1(4.5 ounce) can sliced mushrooms, drained
- ¼cup barbeque sauce
- 1package taco seasoning mix, or to taste
- 1(19 ounce) can black beans, drained and rinsed
- 1(19 ounce) can garbanzo beans, drained and rinsed
- 1(19 ounce) can red kidney beans, drained and rinsed
- 1(15 ounce) can baked beans in tomato sauce
- ½cup chopped fresh cilantro, or to taste
- 1tablespoon lime juice
Instructions
Step 1
Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.Step 2
Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.Step 3
Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.