Many of you guys may wonder why my nickname is Chili boy. One of my first jobs in the Toronto Christmas Market was to make large batches of chili. When I say large, I mean LARGE. I had to make 120L of beef chili every shift 4 times a week for 4 weeks. My head chef called me “Chili boy” because I was always making chili for service and I would walk out of the kitchen with a ton of tomato stains on my apron. Then later on at my following job at Goodness Me! I made 200L of chili, 4 times a week for 14 months. If you do the math, that is over 13,120L of beef chili in just 2 years! However, even though I made beef chili, it will never bore me because it’s one of the first recipes I cooked professionally. The recipe below is an inspiration of Goodness Me’s beef chili with a few modern twists

Ingredients:

2 lbs ground beef

1 large white onion

2 cups chopped celery

1/2 cup chopped zuchhini

1/2 cup chopped carrot

1 28oz can crushed tomatoes

2 tbsp chili powder

1/2 tsp cayenne powder

1 14oz can black beans

1 14oz can pinto beans

1 14oz can navy beans

2 cups water

3 tbsp sea salt

1/2 bunch cilantro (optional)

1 cup grated marble cheese (optional)

Instructions:

In a large skillet, cook beef until brown. Using a wooden spoon, break up ground beef into small pieces. Strain any excess fat and add all ingredients except salt. Cook for 15 minutes or until vegetables and beans are tender. Season the chili with salt and garnish with cilantro or cheese.

This recipe serves 4 people and it’s good in the fridge for 3 days or it can be kept in a tight, plastic container for 3 months in the freezer.