Out of Helen's kitchen - Country Chili


Helen Drysdale
Neepawa Banner & Press

A pot of bubbling chili on a cold winter day fills your soul with warmth. With all chili’s, the degree of heat is up to you. Add more or less of chili powder and red pepper flakes to suit your family’s taste.


2 tbsp. oil
1 large onion, diced
1 pork tenderloin, cut into 1/2 “pieces
2 stalks celery, sliced
2 cloves garlic, minced
1 -796 mL can diced tomatoes
2 -540 mL cans red kidney beans, drained and rinsed
1 -540 mL can of white kidney beans
2-4 Tbsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
1/4-1 tsp. red pepper flakes if desired

In a heavy bottomed pot heat the oil, then add the onions and meat cubes. Cook 5 minutes tossing around to brown the meat. Add the remaining ingredients and simmer for 1 hour stirring occasionally. This recipe works well done in the oven at 300° for several hours or you may use a slow cooker.