Copy Cat Tim Horton’s Recipe

Ingredienser

• 2 tablespoons neutral oil

• 2 cups onion (chopped)

• 4 cloves garlic (minced)

• 1 green pepper (chopped)

• 2 stalks celery (sliced)

• 2 pounds ground beef

• ¼ cup chili powder

• 1 tablespoon ground cumin

• ½ teaspoon cayenne pepper

• 2 teaspoons ground black pepper

• 28 ounces canned diced tomatoes

• 5.5 ounces tomato paste

• 19 ounces canned sliced mushrooms (rinsed and drained)

• 15 ounces canned red kidney beans (rinsed and drained)

• 3 teaspoons Better than Bouillon beef base(mixed with 2 cups of water)

• 1 tablespoon soy sauce

• 2 tablespoons red wine vinegar

• 1 teaspoon marmite

• 2 tablespoons sugar

• 2 teaspoons coarse kosher salt

Fremgangsmåte

1. Add oil to a large pot over medium heat. Add the onions, garlic, and a pinch of salt, and cook for 5 minutes until the onions are slightly golden and translucent.

2. Add green peppers and celery and cook for another 1 minute.

3. Add ground beef and cook for about 5 minutes until no longer pink. Break up the beef into tiny pieces as you go.

4. Add chili powder, cumin, cayenne pepper, and black pepper and cook for 1 minute. This will help bring out the flavor of the spices, and their smell should fill up your kitchen.

5. Add the tomato paste, diced tomatoes, kidney beans, canned mushrooms, stock, soy sauce, marmite, red wine vinegar, salt, and sugar. Mix everything well, and then bring the mixture to a boil. Reduce the heat and let it simmer for at least 30 minutes. I recommend going for as long as 2 hours if you have the time. If the water level gets low, add a bit more water.

6. At this point, the chili is ready to eat but always taste and season with additional spices and seasonings. If there is not enough flavor, add more beef stock, salt, sugar, or vinegar.

Notater

If the chili is too watery, you can add cornmeal or a cornstarch slurry to thicken it. I actually love adding cornmeal to chili because it adds a nice flavor.