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Warm up this winter with this chili recipe made with local Qualicum Beach ingredients prepared by writer, restaurateur and co-founder of Edible Vancouver Island, Dawn Postnikoff.
I hesitate to share my chili recipe, as chili is one of those things that people take very personally. An authentic Texas Chili, of course, will have neither ground beef nor beans in it. But it also won’t have Dave’s Chocolate Chili Stout from LoveShack Libations. For that reason alone, authentic or not, this recipe is a clear winner!
1. Heat oil in a large dutch oven or heavy-bottom pot. Add ground beef and cook over medium heat until brown throughout (but not crispy). Add the onion and sauté until it is soft and translucent, stirring occasionally for 3-5 minutes. Stir in the garlic and cook for another minute.
2. Deglaze the pan with the beer, and then add the remaining ingredients, stirring well to combine.
3. Bring to a boil, then reduce the temperature to a low simmer and partially cover with the lid half-ajar. Simmer, stirring occasionally, for 1 hour.
4. Chili is always better when left to sit or warmed again the next day, but eat right away if you must.
5. Garnish with grated cheddar, fresh cilantro, sour cream and/or chopped green onion, and serve with tortilla chips or fresh sourdough bread.
About the Author
Co-founder of Edible Vancouver Island and co-author of Island Eats: Signature Chefs' Recipes from Vancouver Island and the Salish Sea