So I will be honest here. I like my chili. And this recipe is a dead simple one to make. I grabbed it out of Cooking for Dummies (or something equally basic), and didn’t really modify it that much. Also, chili is *really* hard to screw up, and also *really* easy to modify and make your own so that people ask for “your chili” as opposed to just “chili”.


  • 2 medium onions, diced
  • 3 cloves of garlic, diced
  • 3 medium tomatoes, cubed (don’t worry about the size, they will dissolve over the course of the simmering)
  • 2 diced green peppers (Cut ¬†into pieces the size you prefer)
  • 1 diced red pepper¬†(Cut into pieces the size you prefer)
  • 1 lb of ground beef
  • 1 lb of ground pork
  • 1 cup of wine/beef broth
  • water
  • 1 small can of tomato paste
  • 1 large can of kidney beans (I would put 2, but my wife does not like lots of kidney beans)
  • 1 pack of mushrooms, sliced

A note of warning – The flavour of the spices takes a while to get released. Add a little bit, stir, then wait about 20-30 minutes before seeing if you need to add more.

  • Chili powder
  • Cumin
  • Coriander
  • Curry
  • Garlic powder
  • Parsley
  • Basil


  1. Throw the onions, peppers and garlic in a large pot and add a tablespoon or two of olive oil. Brown over medium-high heat for a couple of minutes until the onions start to get cooked, but not caramelized.
  2. Add the beef and pork and stir until it has all been browned.
  3. Add everything else except the kidney beans and mushrooms. Add just enough water so that all of the ingredients are covered.
  4. Lower the heat to minimum.
  5. Add the spices. I usually add a fair amount of chili powder right at the start for both the flavour and colour. Then I add small amounts of the others, except for the garlic powder, which gets a bit more than everything except the chili powder.
  6. Heat on low (not even simmering) for about 5 or 6 hours, stirring every 30-45 minutes and adding spices as necessary. If the level of liquid gets a little low, just throw a lid on.
  7. About 30 minutes before you are ready to eat, throw in the kidney beans. If you like them soft, throw them in about 45-60 minutes prior to eating. If you prefer them firmer, wait until about 5-10 minutes before eating.
  8. Throw in the mushrooms about 10 minutes prior to eating. This will allow them to remain a bit crisp/chewy, without them disintegrating into mush.

Serve with corn chips, shredded cheese, sour cream and diced green onions.