Step Into my Day: Savvy's Chilli

Guys, I'm too nice. I'm giving you away a recipe LEGEND. A chilli recipe, courtesy of my friend Savvy, so successful, whenever a party opportunity presents itself, I go...

"I'm BUYIIING TEQUIIIIIIIIILLLLLLLLAAAAAAAA"

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in the hopes of Savvy making her chilli.

Here goes:

1 onion

2 cloves garlic, minced

500g ground extra lean meat

1 can red kidney beans

1 can black pinto beans

2 bell peppers in the colour of your choice, chopped

1 can diced tomatoes

1 can corn niblets

1 package of “old el paso” chilli seasoning

4 tblsp tomato paste

4 tblsp olive oil

salt and pepper to taste

In a pan, pour the oil, let it warm, and throw in the onion that you will chop prior to this.

Red onions are always a nice twist to this recipe, but a regular one will do.

Once the onions have lightly browned, throw in the beef and let it cook slightly in order to cut it into small pieces with a wooden spoon.

After the beef is thoroughly cooked, add the beans to the pan and let them warm up. A variation that can be considered here is adding chopped, boiled potatoes or sweet potatoes. They add wonderful texture and are good filler for the chilli.

Next, add the chilli seasoning and one cup of water then stir it and let it simmer.

In a pot, throw in chopped bell peppers, tomatoes, and corn and heat them up. Note that you can also spice things up at this stage with hot peppers but when serving many people, it is best to play safe and allow each individual to heat up their own portion as opposes to the whole dish.

Then, add the contents of the pan into the pot, stir, and finally, add 4 tblsp tomato paste to bind all the ingredients together. If the result is too thick, reduce it by adding water.

Serve in a bowl and garnish with sour cream, shredded sharp cheddar or Monterey jack, and chopped cilantro or parsley if desired.