Chilli has got to be one of the easiest recipes, so easy that it’s actually easier for me to mess it up, apparently. Ferah actually makes chilli all the time; but, growing up, chilli was never a thing. I became interested when I tried some Wendy’s chilli when I was an older teenager. Once I moved away from home, it was Ferah who actually introduced me to some real hearty, homemade chilli. #delicious
A few weeks ago, I had a mad craving for chilli – from Tim Hortons (don’t judge me). My favourite fast-food chilli is from Wendy’s, but Tim Hortons has mushrooms in theirs and those are my favourite! So, I decided chilli was going to be the recipe I’d look up and try myself – seemed like a good idea for work lunches for the week as well. I think I had a made it a few times in the past, but I had never kept track of the ingredients or anything, I just kind of made it. Which is exactly how easy it is – throw everything together in a crockpot and walk away.
I turned to Pintrest in search of a good chilli recipe and came across this recipe that was supposedly Tim Hortons chilli. The recipe wasn’t from the Tim Hortons website or anything official, but I liked the list of ingredients. I made note of them and grabbed everything from the store.
Making it was now another adventure. Admittedly, (I mean, it is titled ‘fail’), I didn’t read the directions on how to make the chilli, I just kind of guessed and went with what I already knew from past experience. I also admit, that I should have consulted Ferah for her expert “Mom” advice. Here’s what happened:
First, we’ll start with the ingredients I ended up using:
- 2 cans of dark red kidney beans
- 2 cans of tomato soup
- 1 can of diced tomatoes
- 2lbs (or more) of ground beef
- Garlic (minced and salt)
- 1 onion
- 2 pints of mushrooms
- 2-3 green peppers
- Chili powder packet
- Salt / Pepper / Oregano
I started by cooking up the meat. Added some butter, onions and minced garlic to the pan, followed by the mound of meat and then I cooked it thoroughly. Once it started to get some of it’s own liquid, I added in half the chilli powder seal the deal.
While the meat was cooking, I heated up the crockpot to low for 8 hours. I poured in the diced tomatoes, and tomato soups. Added the cans of kidney beans, the rest of the onion, the green peppers and all the seasoning. Now, you are correct if you are thinking, “what about the mushrooms?” – me too. I added the cooked meat and starting mixing all the things together – giving them a real good stir. The crockpot was almost full to the brim when I had realized I forgot to add the mushrooms. HA! #fail. I dropped those in and continued to mix away.
The chilli cooked for several hours and I continued to stir it up as it got more and more “chilli-like”. When it was finished, I took it out and poured it in to individual lunch containers for the week. Perfect! And the chilli was pretty delicious.
Every time I went to eat it, I added a teaspoon of butter (because I am a butter slut), as well as a bunch more salt. Delicious. Here’s the fail: a few days later, I was in the fridge grabbing something that wasn’t chilli, when I noticed celery in my crisper. I thought, “celery?” and asked Chris if he knew why I had picked out celery – ’cause I totally remembered picking it out too. “Chilli”, he replied.
I said, “Oh.” Now don’t get me wrong, the chilli was delicious all the same. But the recipe that I read originally totally had celery in it, and I imagine that it would change the flavour quite a bit. That being said, I also didn’t follow any instructions. I grabbed a list of suitable chilli ingredients, threw them in the crockpot and BAM – still had chilli.