Chili Con Carne
Salivated over by Samuel* (Lead guide)
Prep time: 10 minutes
Cook Time: 1 hour
Keeps well in the refrigerator 3 - 4 days and reheats beautifully
Notes from Samuel: I sub the dried marjoram with 1 teaspoon of dried basil and instead of 300ml of hot water for the stock, I only use 250ml.
The original recipe only calls for 2 garlic cloves and 2 tablespoons of tomato puree which I have increased to 3 of each and also only calls for a teaspoon each of cumin and paprika, but I have doubled this. In place of chili powder I use 1 heaped teaspoon of cayenne pepper.
Finally, I simmer for 30 minutes minimum before adding the red kidney beans.
Check out what foods are in season in BC when HERE.
Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!