Chili Con Carne
- 2 Tbsp canola oil 30 mL
- 1 lb lean ground beef 500g
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 10 oz tomato soup 284 mL
- 14 oz can diced tomatoes 398 mL
- 19 oz can kidney beans 540 mL
- 19 oz can chickpeas 540 mL
- 1 cup frozen corn 250 mL
- 4.5 oz can green chilies 127 mL
- 2 tsp chili powder 10 mL
- 1 Tbsp dried oregano 15 mL
- 1 tsp dried basil 5 mL
- 1 Tbsp pepper 15 mL
- 1/2 tsp salt 2 mL
- 1 tsp red pepper flakes 5 mL
- 1. Heat canola oil over medium to high heat in a heavy bottom pot.
- 2. Add ground beef and thoroughly brown. Add onions and garlic. Saute until onions are clear. Add tomato soup, diced tomatoes, kidney beans and chickpeas. Heat over medium heat until it begins to simmer, stir often. Stir in remaining ingredients, reduce heat to low and simmer for 30 minutes. Serve.
|Total Fat||10 g|
|Saturated Fat||2.5 g|
Beef Ragout with Grilled Bread
This dish can be made in a slow-cooker or the stovetop. Canola oil is used to make both the ragout and grilled bread because of its neutral flavor and heat tolerance. The ragout is served with bread to soak up the hearty and flavorful broth, but it can be served with pasta or polenta instead.
Rosemary Beef Patties with Dark Brandy Sauce
These beef patties don't go on a bun; they are made with rosemary, topped with a brandy sauce and served with mushrooms.
While many French-Canadian tourtiéres do include mashed potatoes, the majority do not have grated potatoes in the bottom. I don't know when this tradition started with my family. Maybe it simply was my grandmother's response to difficult economic times. With more money, or fewer sons to feed, the layer of grated potatoes decreased, and the measure of meat rose - regional Canadian cuisine at its budgetary best!