So in Canada, Alberta is known as our “Cowboy Country”. Wedged between the Rocky Mountains to the west, and the plains of Saskatchewan to the east, Alberta has a great mix of highs and lows, literally. Known for its bountiful cattle trade, as well as its vast natural gas and oil reserves, Alberta is a rich province. Every summer, Calgary, Alberta’s largest city, hosts the Calgary Stampede, a rodeo, exhibition and festival held annually every July since 1923 (though its roots date back to 1886). So what better to celebrate the cowboy spirit than a nice big bowl of chili? This dish will hit all the right spots, goes great with cornbread, and will serve 6. Enjoy!
3 tablespoons oil
1 pound extra-lean ground beef
1 pound medium ground beef
1 large onion, diced
4 cloves garlic, minced
8 ounces mushrooms, diced (about 3 cups)
2 tablespoons Worcestershire sauce*
2 tablespoons ancho chili powder (see note below)
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
½ teaspoon salt
2 (540ml) cans kidney beans, drained and rinsed
3 cups beef broth
1 12-ounce bottle lager-style beer**
½ red onion, diced (for garnish)
1 avocado, diced (for garnish)
* Click here to see notes about the use of Worcestershire sauce with meat products.
** Click here for the kosher alcohol list.
Note: Ancho chili powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chili powder can be used in its place.
Heat oil in a large pot with a lid, or a Dutch oven, over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes. Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5 to 7 minutes. Add Worcestershire sauce, ancho chili powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in kidney beans, then pour in broth and beer, and then bring the chili to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 50 minutes. Garnish with diced red onion and avocado. A great accompaniment would be corn bread with caramelized onion jam!