Kristi Wozniak and home cook Kevin Wiens share the chili recipe Wiens will be entering in a chili cook-off event in support of MADD Canada.

Champions Clean-eating Chili

  • 1 lb. of extra-lean ground beef
  • ¾ lb. extra-lean beef sirloin, cubed
  • 1/3 cup extra virgin olive oil
  • 1 large yellow onion, coarsely chopped
  • 1 large red onion, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 3 stalks celery, chopped
  • 2 small chili peppers, chopped finely
  • Handful fresh basil, chopped
  • Handful fresh oregano, chopped
  • 2 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. ground cumin
  • 2 - 6 oz. cans tomato paste
  • 2 cups, peeled and chopped Roma tomatoes
  • 4 cups kidneys beans (or any bean)
  • 2 cups, fresh or frozen corn kernels (can omit)
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ¼ cup unsulfured blackstrap molasses
  • 1 cup organic beer (or replace with cup of water)
  • 1 cup organic low-sodium beef broth
  • 1 cup black coffee

Directions: Brown your hamburger and sirloin in a frying pan or skillet. Be sure to drain all the fat and discard when you’re done cooking. Place meat in a pot large enough to hold all of your chili ingredients.

Heat half of the olive oil in large frying pan or skillet. Sauté vegetables in batches, adding more olive oil if necessary. (You probably won’t use all the olive oil, just use enough to keep your vegetables from sticking to pan).

When all vegetables are cooked add to the pot with the meat. Then add all seasonings, fresh herbs, tomato paste and tomatoes. Stir.

Stir in salt, pepper, molasses, coffee, beer (or water) and beef broth. (Adjust your liquid depending on how thick you like your chili).

Add beans and corn and simmer over low heat for 45 minutes.

Serve with a dollop of plain Greek yogurt and a sprinkle of red chili flakes if you like things spicy.