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.