Chili is one of the most versatile dishes I make. Whether you like it meaty or meatless, it never fails to please. Chili warms you to the bone on a chilly fall or winter evening and is one of those foods that satisfies. This Two-Tone Chili version below contains meat. If you prefer to make this meatless, leave out the meat and add an extra can of beans. Make this “two-tone” by adding red kidney beans and white kidney beans or chickpeas. Make it “three-tone” by adding a can of black beans.
Amazing Two-Tone ChiliPrint Recipe
- 1 pound of extra-lean ground beef
- 1 medium onion, diced
- 1 796 ml can of diced tomatoes
- 1 680 ml can of tomato sauce
- 1 can of red kidney beans, drained
- 1 can of white kidney beans, drained
- 1 can of black beans, drained (optional)
- 1 medium green pepper, washed and chopped
- 1 tablespoon of chilli powder (or more, to taste)
- Salt and freshly ground pepper to taste
- 1 fresh pineapple, cut in bite-size chunks, optional
- Brown the ground beef and onion in a saucepan or Dutch oven until absolutely no pink remains in the meat. Drain fat.
- Add the can of diced tomatoes, tomato sauce, and tomato paste to the meat and onion. Stir to mix.
- Drain and rinse all type of beans and add to the mixture in the pot, along with the diced pepper, chilli powder and salt and pepper. (I tend to sprinkle salt and pepper on the meat as it is cooking and only add extra at this point if I feel it is needed.)
- Let the chilli simmer gently for about an hour, uncovered. Taste periodically and adjust seasonings, adding more chilli powder if desired. (For variations, add a little cumin and some red pepper flakes to add to the heat.)
- Before serving, add the chunks of pineapple and let them heat through. (If you use a pineapple can, drain it before adding.) I love the fresh sweet flavour of the pineapple. It is optional but an excellent addition. The pineapple is my favourite part.
- Serve with whole-grain bread and a green salad.