1 10 oz. can of chicken stock, preferably low sodium (284 ml)
Hot sauce to taste
3 medium potatoes peeled and cut into ½ in. (1 cm) cubes
1 28 oz. can of cubed tomatoes (796 ml)
1 19 oz. can of dried beans or black beans drained and rinsed (540 ml)
½ cup of frozen corn niblets (125 ml)
Here is an original way to serve chili. Prepare bowls filled with your children’s favourite garnishes: grated cheese, sliced green onions, chives, jalapeno peppers, plain yogurt, sliced avocado, coriander, or sliced olives.
In a large stockpot warm oil on medium heat. Add beef, onions, peppers, garlic, and seasonings.
Stir often to break up and cook the meat evenly.
When almost cooked, add chicken broth and potatoes. Mix well.
Bring to a boil, then cover and let simmer 10 minutes, stirring occasionally.
Add the tomatoes and beans. With the lid off, reduce until desired thickness, stirring occasionally.