The Chili Party

I have been reluctant to post this recipe for a couple of reasons. Most people already know how to make chili (it's no big deal), and this recipe creates a huge amount of garbage, albeit recyclable. However, this is a particularly easy recipe, which might make it useful for novice cooks who are planning to feed a crowd at a party. Because it uses salsa as a source of seasoning, there is no need to buy a lot of spices. You can simply adjust the 'heat' of the dish by using whatever you prefer in terms of mild, medium or hot salsa.

I add about a tablespoon of granulated sugar to the chili to counter the acidic bitterness of the tomato-based ingredients in the dish. I also add at least one square of Baker's dark chocolate to the chili to deepen both the colour and flavour. It may seem unusual to add chocolate to a savoury dish, but it is one of the key ingredients in Mexican 'mole' sauces and just happens to be the secret ingredient in my chili.

Ingredients:
- small amount of vegetable oil (for browning the meat)
- 2 and a 1/2 pounds of lean ground beef
- 1 large onion diced
- 4 cups of salsa (mild, medium or hot, according to your taste)
- 1 small can of tomato paste
- 2 cans of baked beans (pork and bean style)
- 1 can of chick peas
- 1 can of corn or about 1 cup of frozen corn
- 1 can of kidney beans (rinsed and drained)
- 1 can of black beans (rinsed and drained)
- 1 sweet red pepper diced
- 1 large stalk of celery diced finely
- package of mushrooms, sliced
- 1 tablespoon of granulated sugar
- 1 square of Baker's dark chocolate (or use a tablespoon of cocoa)
- salt and pepper to taste

Place a small amount of oil in the bottom of a large heavy-bottomed pot. Add the beef and onions and brown over a medium heat, breaking up the ground beef with a wooden spoon as it cooks; then add the red pepper, mushrooms and celery. Add the various beans, corn, salsa and tomato paste to the pot along with just enough water to reach the top of the ingredients. Simmer for at least an hour. Test the flavours of the chili, then add sugar, chocolate, salt and pepper to taste. In my view, the flavours always improve overnight. Refrigerate and reheat the next day. Top each bowl of chili with a spoonful of sour cream or grated cheese. Serve with corn bread muffins, (recipe posted Nov.2, 2009). Freezes well.

Editorial Note: I have taken to calling this recipe "Fisherman's Chili" simply because I have made it on numerous occasions for fish camps; apparently, it's good for any meal in camp, including breakfast. I know for a fact that it is best digested in the great outdoors.