You've probably noticed a theme with my recipes lately. Comfort food, warm and delicious...hearty.

My chili isn't any different. It's a big hit, and easy enough to make a huge batch that we can freeze and eat for awhile......if it lasts that long. We like it spicy, but as with all of my recipes-modify to your tastes.

I don't have much of a story on chili, I don't know the origins though I hazard to guess it's a south western US staple food. I believe it's inspired by mexican ingredients and stews that involve tomatoes, cumin and slowly braised pork or other meats.

The origin of my chili is trying to find a low carb, yet hearty stew that we could make on a budget. Success :)



  • 2  large cans diced tomatoes (no salt added) with juices (approximately 5 cups)
  • 1/2 cup tomato paste
  • 3 cups tomato sauce
  • 2 tbs cooking oil
  • 1 can romano or black or kidney beans, drained
  • 1 large onion, diced
  • 1 jalapeno, diced with seeds removed
  • 3-4 cloves garlic, minced
  • 2 heaping tbs chili powder
  • 1 heaping tsp cayenne powder
  • 1/2 tsp oregano
  • 375ml Beer (whatever beer you want-it's all good)
  • 1 cup turnip, diced
  • 1 cup carrot, diced
  • 1 rib of celery, diced
  • 1 tsp fish sauce
  • Salt and pepper to taste
  • 1.5 lbs ground pork or beef or chicken (or a mix of all) (Optional: omit for vegetarian)
  • Shredded cheddar or sour cream for topping


  • In a large soup pot or casserole, heat oil and sauté salted onions until translucent on medium heat
  • Add garlic, chili powder, cayenne, oregano and stir for 1 min
  • Add ground meat and cook until browned
  • Add chopped jalapeno, turnip, celery and carrot and cook until veggies are softened
  • Add tomato paste and cook for 5 mins while stirring. Make sure everything is well coated in the paste
  • Add diced tomatoes, tomato sauce, beer, fish sauce and beans. Bring to a simmer and reduce to low heat.
  • Season generously with salt and pepper
  • Cook covered for at least 1 hour. 
  • Serve with a dollop of sour cream and some shredded cheddar                                                                                                  


  • The longer you simmer, the better it is. Usually around 4-5 hours on low is my time.
  • You can transfer everything to the slow cooker before adding the diced tomatoes, sauce etc. 
  • Change up the spices to satisfy your heat preference
  • I add carrots, turnip and celery because I like to add vegetables wherever I can. If you're a purist, simply omit!