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Preparation time:
Cooking time: 45 min

Serves: 4 to 6


Serve in round rolls that you've hollowed out and toasted.
You can also garnish with sour cream.

1 red bell pepper, cut into 1/2-inch (1-cm) squares

1 onion, chopped

4 cloves garlic, chopped

3 Tbsp. (45mL) vegetable oil

1 lb. (454 g) ground lean beef

1/4 cup (60mL) chili powder

2 tsp. (10mL) ground coriander

1 tsp. (5mL) EACH ground cumin and ground ginger

Pinch cayenne pepper

3 Tbsp. (45mL) EACH molasses and ketchup

2Tbsp. (30mL) EACH Dijon mustard and red wine vinegar

1 28-oz. (796mL) can crushed tomatoes

1 19-oz. (540mL) can red kidney beans

1 Tbsp. (15mL) wholegrain mustard

Salt and pepper


In a Dutch oven or large pot over medium heat, soften bell pepper, onion and garlic in oil. Add meat and brown. Add spices and cook 2 minutes. Add molasses and ketchup and cook for 2 minutes. Add Dijon mustard, vinegar, tomatoes and beans. Lower heat and simmer for 45 minutes. Season with salt and pepper. Remove from heat and stir in mustard.

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