
Tasty
Condiment Chili
First appeared in Grainews on 23 January 2018
This chili, made with or without meat, abets a cook’s resolution to reduce the condiment collection that clutters most fridges. Thanks to my friend Gail Norton, owner of The Cookbook Co. Cooks in Calgary, for this flexible and great way to season pulses.

Serves 18-20
4-8 c.
dried beans (black turtle, navy, great northern, lima, pinto, kidney)
1 T.
kosher salt
2 T.
olive oil
2
onions, chopped
6
cloves garlic, chopped
2
bell peppers, diced
6
links Italian sausage, diced, or 3 lb. ground beef or pork (optional)
1 T.
cumin seed
1 T.
ground coriander
4-6 T.
chili powder
3 T.
Spanish or Hungarian sweet paprika
1 T.
dried basil
1 T.
dried oregano
1 t.
dried thyme
1 t.
cracked fennel seed
2-4 T.
Worcestershire sauce
1-28 oz.
tin canned tomatoes or tomato sauce
1-5 oz.
tin tomato paste
¼ c.
molasses, pomegranate molasses or maple syrup
1-2 T.
each of condiments (mustard, pesto, jam or jelly, barbecue sauce, syrup, flavoured honey, ketchup, chilli sauce, chutney, herb paste, marmalade, etc.)
1 T.
apple cider vinegar
hot chili flakes or cayenne to taste
salt to taste
minced parsley or cilantro for garnish
yoghurt for garnish
Directions

Sautee the onion, garlic and peppers in the oil. Sautee the chopped sausage or ground meat. Add the cumin, coriander, chili powder, paprika and cayenne. Add all other ingredients, including the cooked beans and any cooking liquid. Simmer until thick, stirring frequently. To serve, garnish with chopped cilantro and yoghurt.
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