Grandma’s Chilli and Beans

Chilli is one of those dishes that feels like home — hearty, comforting, and perfect for sharing around a crowded table. My grandma’s version was simple yet full of character, built on fresh garden tomatoes, beans, and whatever ground meat was on hand. In Canada, chili became a staple of potlucks, hockey nights, and winter suppers, when a single simmering pot could feed a houseful of family, friends, and neighbours coming in from the cold. It’s practical, adaptable, and always satisfying — a true reflection of Canadian kitchens.

Prep Time: 20 minutes

Total Time: 1 h

Serves: 6–8

Ingredients

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 bell peppers (any colour), chopped

• 2–3 cloves garlic, minced

• 500 g (1 lb) ground beef (or pork, turkey, or chicken)

• 2 fresh large tomatoes, chopped (or 1 can chopped tomatoes if out of season)

• 2 tbsp tomato paste

• 1 can (400 g) black beans, drained and rinsed

• 1 can (400 g) kidney beans, drained and rinsed

• 1–2 fresh chilies, finely chopped (or 1 tsp chili powder)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 cup (250 ml) beef or chicken stock

• Salt & freshly ground black pepper, to taste

• Fresh coriander or parsley, for garnish

Method

• Cook the base – Heat olive oil in a large pot over medium heat. Add onion, peppers, and garlic; sauté until softened.

• Brown the meat – Stir in ground beef (or chosen protein) and cook until browned, breaking it up with a spoon.

• Add spices – Stir in tomato paste, cumin, paprika, oregano, and chili. Cook 1–2 minutes until fragrant.

• Build the chili – Add chopped tomatoes, beans, and stock. Stir well and bring to a simmer.

• Slow cook – Reduce heat, cover, and cook gently for 45–60 minutes, stirring occasionally, until thick and hearty.

• Finish & serve – Season to taste, garnish with coriander or parsley, and serve hot with crusty bread or over rice.

Variations

• Prairie style: Use ground bison or venison for a distinctly Canadian twist.

• Harvest touch: Add corn kernels for sweetness and a nod to Canadian autumn harvests.

• Vegetarian: Omit the meat entirely and double up on beans and vegetables for a rich, plant-based chili.