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Spicy Chili

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Hearty and satisfying, this chili has a deliciously spicy kick that will warm you and your family up on chilly days. Top with your favourite accompaniments such as shredded cheese, sour cream, tortilla chips, and a slice of lime. Double the recipe and freeze a large portion for those lazy days you can’t be bothered to cook.

Prep Time: 30 minutes
Cook Time: 50 minutes
Yield: 6 servings


  • 2 dried ancho chilies, stemmed and seeded
  • 1/2 cup boiling water
  • 42 g / 3 tbsp Mirage margarine
  • 1 large onion, diced into 1/4″ (5 mm) pieces
  • 3 large cloves garlic, minced
  • 5 g / 2 1/2 tsp ground cumin
  • 2 g / 1 tsp coriander seed
  • 2 g / 1 tsp paprika
  • 1 g / 1/2 tsp garlic powder
  • 1 g / 1/2 tsp cayenne
  • 500 g / 1 lb lean ground beef
  • 1 large green pepper, seeded and cut into 1/2″ (1 cm) pieces
  • 3 large jalapeño peppers, seeded and cut into 1/4 inch (5 mm) pieces
  • 1 can / 15 oz red kidney beans, drained and rinsed
  • 1 can / 28 oz diced tomatoes
  • 480 ml / 2 cups water, beef or vegetable stock
  • 4 g / 2 tsp dried oregano
  • 6 g / 1 tsp fine sea salt
  • 2 g / 1 tsp ground pepper


  • shredded cheese
  • avocado slices
  • sour cream
  • chopped cilantro
  • a wedge of lime


  1. Place ancho chilis in a small bowl and pour over boiling water; set aside.
  2. ancho chilies

  3. In a large heavy pot or Dutch oven, melt Mirage margarine over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook, stirring for 2 minutes. Stir in cumin, coriander, paprika, garlic powder, and cayenne. Cook for about 2 minutes. Add the ground beef and cook until beef is browned, about 7 minutes, then add the peppers.
  4. onions with spices not mixed in

    onions in pot

    ground beef and green peppers

  5. While beef is browning place the ancho chilis and their liquid and a blender or food processor; blend until smooth.
  6. ancho chilies blended up

  7. Add the blended chilies to the pot along with the beans, tomatoes (with can juices), water or stock, and oregano.
  8. Bring mixture to a boil, then lower heat to medium low, covered allowing for a small opening to allow steam to escape and simmer for about half an hour.
  9. spicy chili in pot

  10. Uncover, add salt and pepper, and simmer for 20 minutes. Taste and adjust seasoning accordingly. Serve hot with desired accompaniments. Chili will keep in the refrigerator for 4 days or can be frozen for up to 1 month.

Chef Notes

  • Ancho chilies are dried poblano chilies. They are fairly mild but add a sweet smoky taste. The heat in our chili comes from the jalapeños and the cayenne. For an extra spicy version don’t remove the seeds or ribs from the jalapeños – just chop up whole!

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