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  1. Heat a large, heavy-bottomed pot over medium heat and cook bacon until crisp. Remove bacon and reserve.
  2. Add beef to pot and cook until browned. Remove beef with a slotted spoon and set aside. Drain all but 2 tbsp (15 mL) of fat from pot.
  3. Add onion, carrot and pepper and sauté until onions are translucent, about 5 minutes. Add garlic, jalapeno, chili powder, cumin and coriander and stir for 1 minute. Add tomato, water and molasses and bring up to a simmer. Add beef, black beans, sundried tomatoes and stir in.
  4. Reduce heat to achieve a slow simmer, cover and cook for at least 30 minutes, to allow flavours to meld. Season to taste and stir in lime juice and fresh coriander immediately before serving.

To serve, top chili with cheddar, sour cream and reserved bacon.