Email me with feedback and I will pass it on, or better yet email them directly!

Enjoy

Menu
Various Hors d’œuvre were served along with THIRTEENTH STREET JUNE’S VINEYARD CABERNET ROSÉ 2008 . I didn’t really think much of this wine. It wasn’t terrible, but not to my tastes. I’m really not a rose person, and a bubbly Rose is even less to my tastes.

· Braised rapini with a poached mini egg over a pickled garlic sauce
13TH STREET PREMIER CUVÉE BRUT 2004. I quite enjoyed this Brut which is made in the traditional champagne style. Lots of Chard flavors, just the right amount of bubbles. I’m not a big Champagne person but I enjoyed this one and would have it again. I would give it a 89 or so.

· Elk ‘PHO’ – Carpaccio of elk over braised cabbage with raw mushrooms and horseradish surrounded by spicy broth
Funk Vineyard Riesling 2007 (Not available in the LCBO right now). This is a quite nice semi sweet Riesling with a good varietal structure to the wine, some honey, some apricot. The sweetness was about right for a food friendly wine.

· Juniper scented risotto with hot ricotta and smoked prawns
Gamay Noir Sandstone Old Vines 2007 (Not available in the LCBO). This was quite an interesting wine. It was quite a fruit forward Gamay with some tannins and structure on the finish. There’s a fair bit of sweetness to the wine so one would need to be careful with the food pairing. This particular pairing was not bad but frankly I would have reversed the Riesling and the Gamay. I would give this one an 89-90. I quite enjoyed it.

· Crispy duck breast over celery root puree and mulled wine sauce
Meritage 2006. I must admit I am not a big fan of Meritage blends. This one was not bad displaying only a little of that “Niagara terroir” to it. I would give it an 87 or so. The fruit in it was fairly well done and the Niagara tannins were well under control. Medium in finish the wine seemed to go Ok with the duck.

· ‘Smores’ shooter

· Lemon almond cream cake with mascarpone mousse and a warm sage emulsion sauce
13 Degrees Below Zero Riesling 2008. I have to admit again, I am not a big fan of Ice wines. This one was pretty good to my tastes. It was not as sweet or syruppy as some. They were well under control. It made a nice finish to the evening.

All in all it was a nice evening, very well done by the whole crew at The Stop and Peter did a great job of giving us just enough information about the wines and the winery! He was very enthusiastic about what he does, was very knowledgeable and stopped by each of the tables during the evening to discuss the wines, the winery and anything else that might have been on our minds!

About The Stop Community Food Centre:
Located in the Davenport West neighbourhood in Toronto, The Stop works to increase people’s access to healthy food in a manner that maintains dignity, builds community and challenges inequality.

The Stop’s Green Barn is a satellite site of The Stop located in the Artscape Wychwood Barns at St. Clair & Christie. It includes a year round greenhouse, sheltered garden, bake oven, compost demonstration project, community kitchen, a classroom and a weekly farmers’ market.

With modern fusion cuisine and wines from new regions around the world, the choices – and confusion – are great. One new school of thought is that any wine goes with any dish. However, most of us don’t put ketchup on our ice cream for the same reason as we don’t drink a delicate white wine with a hearty meat dish or a powerful red wine with sole – they are mismatched flavors and textures.

When the marriage of food and wine works well, each enhances the other, making the meal greater than if you had consumed them separately. That’s why the following classic matches have survived the changes in food fashion: stilton with port, foie gras with sauternes, boeuf bourguignon with Burgundian pinot noir and goat cheese with sauvignon blanc.

It helps to start with the basic principles of food and wine pairing as they still provide a basis for experimenting with new world cuisine. One of the most important elements to harmonize between wine and food is flavor. For example, a tangy tomato-based pasta sauce requires a wine with comparable acidity. Without this balance between the acidity of the dish and the wine, the partner with lower acidity tastes flabby and dull, while the other, too tart.

To find an acidic wine, you can chose one that is made in the same area as the food. Years of matching the regional cuisine and wine as well as similar soil and climatic conditions make this a safe bet. For example, you could pair a tomato sauce fettuccine with a Tuscan chianti. Or you can select a wine from a cool climate where the grapes don’t ripen to great sweetness, and maintain their tart, tangy edge. Crisp New Zealand sauvignon blancs and French chablis serve these dishes well.

Acidic wines also work well with salty dishes. For example, oysters are both salty and briny with an oily mouth-coating texture that can smoother most wines. However, a sparkling wine from California, a Spanish cava or French champagne can both refresh and cleanse your palate when eating fish. Bubblies also work well with spicy foods. Hot spice in Asian, Thai, curry and chili pepper dishes can numb the palate. Many of these foods also have high acidity from citrus ingredients such as lime juice as well as sweetness. Therefore, you need a wine with an acidic backbone as well as a touch of sweetness such as an off-dry California sparkling wine with lots of fruit.

While off-dry, acidic wines go well with many dishes, the two most difficult wines to pair with food are also the two most popular: chardonnay and cabernet sauvignon. New World chardonnays can be oaky, buttery, flavorful wines that overwhelm many dishes. But you can still enjoy chardonnay with your meal. Pair it with butter and cream sauces to marry similar textures and flavors.

Conversely, cabernet sauvignons can have bitter dark fruit flavours with mouth drying tannins (the same sensation you get from drinking well-brewed tea). Therefore, they find their happiest match in foods with juicy proteins such as a rare steak. The protein softens the tannin making the wine taste smooth and fruity. Steaks done with crushed black peppercorns sensitize your taste-buds, making the wine taste even more fruity and robust. However, the way in which the dish is prepared also has an impact. A well-done steak, for example, may taste too dry with a tannic cabernet.

Proteins are also at work with the marriage of wine and cheese, the cocktail classic. Red wines tend to go better with hard cheeses such as blue cheese as they can accommodate more tannins. However, whites suit soft cheeses such as brie and camembert as the creamier textures require more acidity for balance.

Game birds such quail, pheasant, turkey, duck, squab and guinea hen have earthy flavors that are more robust than chicken. Wild game often goes better with racy red wines that have a gamy quality to them, the classic being Burgundian pinot noir. The flavors of pinot noir — plum, cherry, mushrooms, earth and even barnyard (that’s a positive adjective) – accentuate the same gamy flavors in the food. Other wine options for game birds include Spanish rioja, Oregon pinot noir and lighter-style Rhône Valley wines such as Côte-Rôtie.

When it comes to barbecued and grilled dishes, go for robust reds, such as shiraz, cabernet sauvignon and barolo. Argentine malbec is the Ultimate Summer Barbecue Wine. With it’s fleshy black fruit, dark spices and smoky notes, malbec muscles in beautifully beside most grilled fare: it’s a sizzling combination.

One of the most challenging flavors to balance is sweetness. Dishes with a touch of sweetness such as glazed pork do well with off-dry wines such as riesling and chenin blanc. However, rich desserts such as chocolate and crème brulée demand a wine that is sweeter than the dessert, or the wine will taste thin, even bitter. Sweet wines such as sauternes, Canadian icewine, late harvest wines and port will work not only for their sweetness but also for their unctuous texture.

Your best source of food and wine matching is your own palate. Experiment with different combinations to discover not only what makes a perfect pairing for you, but also to broaden your range of possibilities. As the author Alexis Lichine observed, “There is no substitute for pulling corks.”

- Natalie MacLean read more @ www.nataliemaclean.com

WHITE WINE AND FOOD MATCHES

Chardonnay: seafood with butter sauce, chicken, pasta with cream sauce, veal, turkey, ham, Emmenthal, Gruyeres, Port-Salut

Riesling: mild cheese, clams, mussels, Asian dishes, sashimi, ham, pork, lobster Newberg, Tandoori chicken, Coquilles St Jacques

Sauvignon Blanc: oysters, grilled or poached salmon, seafood salad, Irish stew, ham, chevre, goat cheese and strongly flavored cheeses, asparagus quiche

Gewurztraminer: spicy dishes, Thai food, curry, smoked salmon, pork and sauerkraut, Muenster, spiced/peppered cheeses, onion tart

RED WINE AND FOOD MATCHES

Cabernet Sauvignon: duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar, blue cheese, sausage, kidneys

Pinot Noir: braised chicken, cold duck, rabbit, charcuterie, partridge, roasted turkey, roasted beef, lamb, veal, truffles, Gruyeres

Merlot: braised chicken, cold duck, roasted turkey, roasted beef, lamb, veal, stew, liver, venison, meat casseroles

Shiraz: braised chicken, chili, goose, meat stew, peppercorn steak, barbequed meat, spicy meats, garlic casserole, ratatouille

Most of these ingredients they are probably best found in locations where Asian foods are sold, in Toronto you can get all of the ingredients from anyone of the many Chinese ‘supermarkets’ in China Town on Spadina Ave. Of note: Tom Kha Gai means soup of chicken and galangal, galangal looks similar to ginger but is very different.

Ingredients:
800 ml coconut milk
6-10 kaffir lime leaves
5-6 slices of galangal
2 tablespoons fish sauce
1 tablepoon lime juice
1 teaspoon palm sugar (be generous)
2 fresh Thai chilies, chopped (not bird’s nests)
1 stalk lemon grass, roughly chopped
200g straw mushrooms
200g chicken thigh fillets, thinly sliced
coriander (handful)
Thai basil (handful)

Bring coconut milk to a gentle boil in a large saucepan. Add lime leaves, lime juice, fish sauce, galangal, sugar, chilies, lemongrass. Cook 5 mins. Add chicken and mushrooms, cook another 10-15 mins until chicken is done. Take off the heat and chuck in a handful of Thai basil and corriander. Leave overnight. Re-heat, and add more Thai basil and coriander. You can garnish with crispy fried eschalotts if you could be bothered.

Restaurant: In Sydney there are at least 10 restaurants you can go to and be blown away with style, quality and flavour. Of all the cities I have traveled to, this one on the opposite side of the world ranks first overall for total experience. Sydney’s truly diverse culture and heavy south-east Asian influence leads to great creativity, but mostly the quality and innovativeness comes from the demanding locals. You would be hard pressed to find a larger concentration of ‘foodies’ then you would on this sun-drenched paradise. Fusion of all sorts can be found throughout: Thai, Malay, Chinese or even weird twists on good old fashion English style cooking (try and picture that!).

After my second visit this year I could have easily chosen two or three Sydney restaurants as the best of 2009, but when you have one restaurant that stands out so much further then the others, it may indicate well enough that one choice is sufficient. For this choice, the 2009 Top CWG Restaurant is the Spice Temple. Neil Perry has taken his reputation as an outstanding chef and restauranteur and lived up to it. The decor, the intriguing specialty cocktail list (named after the twelve Chinese zodiac signs), great tea selection, striking presentation and scrumptious food, all of this equates to something simply not found in Canada yet. If there was one thing I’d like to export from Sydney this one would give the weather and beaches a good run for the money. If you are in Sydney, get on the phone, make reservations and ensure you get to the Spice Temple at least once.

Inexpensive Wine: As a true lover of wine it is hard to go through all the bottles and choose a wine from a category with many worthwhile candidates as ‘the best’. For this selection I decided to go for a wine that we simply cannot grow tired of. In our house there are many different wines that could classify as the regular ‘vin ordinaire’, we have whites and reds of that genre for sure. If you were to ask many close friends of mine, they’d probably guess a Bordeaux style red would land itself in this spot, best inexpensive wine of 2009, but this year that would be presumptuous. This year we are going with a terrific little find from Burgundy, the best inexpensive wine of 2009, Alain Gras’ Saint-Romain Blanc 2006. This 100% Chardonnay wine is all I’d expect from a wine two to three times it’s cost. Good fruit, solid acidity, hints of minerality and overall just an amazingly polished Burg. To get all this for only $24 is remarkable. Mrs CWG has deemed it an essential part of our white selection and I am still intrigued that you can find it in Toronto to this date as the wine-maker does not produce in high volumes. If you get a chance, and like white Burgundy’s, you need to go out and get one of these. If you already have some, feel fortunate as you will also be rewarded with cellaring.

Expensive Wine: Well then, on to the really fun category. We have tossed back quite a few expensive bottles this year, not sure if that is a good thing or a bad one (nah it’s all good). We’ve had some great Bordeaux’s, a top house Margaux stands out. We have suffered through a few bold Italian reds (I hope you feel for us) that went down faster then expected. We have had to endure a few amazing Californian Cabs that left us wanting for more. Despite all those fantastic wines (and sadly a few pure stinkers) we ended up choosing a white (!?!) as our 2009 expensive wine of the year. A WHITE, me, a self-proclaimed Bordeaux man, pure travesty I say. Well if you had the 2007 Tapannapa Tiers Chardonnay you might as well throw a few bottles aside for it. To state that this is one of the world’s finest Chardonnays may be brash, it may sound silly, but truly it is. Brian Croser has outdone himself with his signature Chardonnay. It is everything you can ask for, balanced, velvety, good fruit, good length. The terroir of the Tiers plantings (who’s brother/sister wine the Petaluma Tiers shares fruit) is one of the best in the world, the Adelaide Hills area is ideally suited to grow Chardonnay and Croser has made the most of it. I think it is hard for me to admit that the best wine I have had during 2009 was a white wine, really it is, but I am very proud to have bought several bottles of this (and the Petaluma) and will ensure that going forward I will make a dedicated effort to collect future vintages as outside of Penfold’s Grange you will be hard pressed to find a more ‘wow’ wine coming from the land down under.

Desert Wine/Port: Well Icewine had to make it’s appearance somewhere on this list, if not someone may revoke my ‘Canadian’ card, eh! 2009′s best desert wine/port was without a doubt the Peller Estates 2005 Signature Series ‘Oak Aged’ Icewine. With over 5 international medals (with a gold at the prestigious Concours Mondial de Vin (Brussels)) this wine has done it’s job to get the wall-hangings. What it has also done is bring forward an icewine that is more then just sweet and fruity. It is silky smooth with a long finish. It is chewy with hints of caramel while showing great citrus fruit. Lastly it is simply delightful. As with any icewine of good quality, this wine was not made to simply accompany a crumble pie, it can be had with hearty cheeses or on it’s own by the fire. If you have never actually had icewine you are doing yourself a disservice as it is not a one-trick pony. So often the wine Canada has perfected is pushed off by serious oenophiles, do not let their upwards turned noses get the better of you, go out and spend the money to taste liquid gold, in this case Peller Estates has produce one such wine.

That wraps up 2009, I hope that in 2010 I can get back to a schedule that allows for more regular reviews and wine thoughts/information. Until then, please enjoy each wine, one sip at a time.

- Canadian Wine Guy

If you are looking for a great lunching opportunity then head to the Marais, in particular rue Vieille du Temple in the 4th. The street is probably my most favorite to walk down as it has an abundance of small shops, bistrots and brasseries. In the middle of once was exclusively the Jewish quarter it is now a true area of contrast being it is both the jewish and gay/lesbian district of Paris now. As you head up this great street from Rivoli, hang a right onto rue des Rosiers and welcome to a little falafel heaven, Chez Marianne’s. While actually on rue Hospitalières St Gervais, there is no doubt the lineup on a sunny day will stretch out onto Rosiers. Head inside right away and buy your tickets at cash, then head back out to wait for the ultimate in take out dining (oh and save 1 euro in the process). If you are like Mrs CWG you will be sure to have 3 or 4 dill pickles that tempt you at the take out stand, I am more partial to the hot peppers.

If you do not want falafel then head over to the Latin Quarter, aka the fifth and head to the famous ‘Mouf for some good ‘ol galettes (similar to a crêpe but cooked only on one side). Rue Mouffetard has a great many places that do galette and crêpes but my favorite is run by a couple of greek men (name of the place is something Greek), one of which can only be described as large nosed. Go with Jambon Fromage and you will not be disapointed. Then again, you can pretty much get a crêpe anywhere in Paris at street vendors, so when in doubt indulge in the Breton delicacy!

If you are looking for a cheap eats in Paris, one which will force you to chat with your neighbours and drink wine from a baby bottle, then look no further then the infamous Refuges des Fondues in the 18th. Just in the shadow of Sacré-Coeur lies this little gem popular with locals and the hosteling youth of the world. A throw back to the dirty old frenchmen days, chairs are pulled out slightly and women and helped over the communal table to sit on the bench while the rest of the crowd onlooks. Here you get two choices, ‘fromage ou viande?’ and ‘rouge ou blanc?’, and then you sit back and enjoy what may be the most entertaining non dinner-show you will ever experience. Even on the coldest of nights outside you will end up sweating and laughing till you can not eat any more fondue. The wine is very passable and if you can get over your Oedipus complex issues the baby bottle experience is actually fun. While not fine dining by any stretch you may end up putting this on your must do list for return visits.

Lastly, if you are looking for a place to go spend a few hours in the evening, listen to some good stories and music make a trek to the 6th and the dive bar known as ‘Le Dix’. Named after it’s number on the rue de l’Odéon, this sangria bar’s not lost it’s flair despite the recent changes to smoking inside bars/restaurants. Still lively with the student literary crowd you are sure to have at least a good time watching the people and sipping the easy going-down red concoction. If your french is decent, be sure to talk to the friendly barkeep Jean-Luc about politics, music or his ‘jardin’. A great little throw back to an earlier Paris hang-out bar.

Mrs CWG and I have returned and I will photograph and glaze over our wine purchases from our anniversary adventure, till then sip well!

A provencal restaurant that serves some great signature dishes (thon provencal for example) you will be hard pressed to not find something to tempt your taste buds. We started with the moules gratin then Mrs CWG shocked the world by having magret de canard (so original…).

We went with a 2006 Chapoutier Deschants (Saint Joseph) for our wine and were not disapointed. Tasting notes were not taken but we enjoyed it to the last drop. The wine selection is Rhone heavy and should have enough choice to satisfy all budgets and tastes alike.

To finish the dinner off be sure to leave room for desert. The creme brûlée still remains the best we have ever had, but if you have room for 2 also get the chocolate mousse and try not to faint when they leave the huge bowl at your table. Overall you will get a great dinner with an experience to match.

Always packed, this restaurant will test the average North Americans personal space limits with it’s cramped tables. Once you have wedged yourselves in, start with the house mojitos and your journey is well on it’s way. Mrs CWG, not having had every piece of duck in France yet, dove into the apple/cinnamon canard tangine. I went with a lamb and prunes tangine that rivaled the Mrs. for quality and enjoyment.

As for the wine, do not be shy and try some North African reds that are featured here. We went with the 2007 Les Trois Domaines (Maroc) recommended to us by our neighbouring table and were rewarded with an intense fruit forward wine with a good balance and hint of spice. We finished off with some house tea poured into our tiny cups from a meter above to finish off a wonderful evening with panache. A great dining experience we recommend to all.

If it is a great artisan sandwich you are looking for, try lunch at the hip Cosi in the 6ieme. Their chalkboard menu contains a feast of choices, none of which will disapoint.

Canard, duck, however you call it, Mrs CWG is the queen of the fatty little bird. Once in Paris her heart turns to eating as much of it as possible! We tried ‘Il etait une oie dans le sud ouest’ last night, a place famous for it’s fois gras. The missus’ confit was outstanding while my magret (breast) was delightful. The house Bordeaux was a perfect compliment, rich with a full body and good fruit. While no pictures of the bottle were taken (we had a carafe) I did however capture the tables in an image, notice something unusual??

more later!

-posted via WordPress app on my iPhone

Tonight I had sautéed calamari to start, excellent seafood linguini in white sauce and a few glasses of their 2002 La Velona, Brunello do Montalcino that they are featuring. As a Brunello fan this wine did not leave me hanging. It was well polished, balance with pleasant fruit. As with most Brunellos if your budget allows it, drink lots then even more. In a proper structured tasting this would definitely do well and put to rest that 2002 was a poor year for the area.

Well back to traveling!

Ingredients:
1.5L Red wine
1 to 1.5 cups rum (dark is my favorite)
0.5 cup white sugar
2 to 3 pieces of fruit, sliced into small slices (lemons,limes,oranges are best)
1 to 1.5 cups orange juice

Preparation:
Pretty darn easy: get a large jug, think capacity of minimum 2L but I’d do 3L, pour in the sugar, cut up the fruit and squeeze the juice a bit out of them and throw into the jug, pour in rum, pour in wine, pour in orange juice, mix well, refrigerate for 2 hours.

Voila!

Ingredients:
2 – 1 lb pork tenderloins
5 – green onions
8oz gorgonzola (substitute Blue Cheese or Stilton if you desire)
fresh ground sea salt
fresh ground pepper
4 tablespoons good quality olive oil
twine/string

Instructions:

Pre-heat oven to 450 F (I use a convection oven so adjust accordingly). Fine chop all of the green onion except the trimmed edges. In a mixing bowl crumble all but 2 oz of the gorgonzola and mix in the onion till well blended. Butterfly both tenderloins then cover with suitable plastic/wax covering and with a mallet pound until flat. Remove the covering and lightly salt and pepper the inside of the pork, then evenly divide the cheese/onion mixture between the two tenderloins in the center. Leave about a half inch on the ends of each tenderloin (for tucking in once rolled to avoid too much seepage of the stuffing). Roll the tenderloins tucking in the ends, tie with sting to secure but not squeeze the pork. Place the tenderloins in a glass/porcelain baking dish that can “just” hold the two pieces. Drizzle with olive oil while turning them (the rolling process should leave no ‘insides’ visible so this should be easy), salt and pepper liberally. Place the dish into the oven and bake for 30 minutes. After 30 minutes remove and test the temperature (meat thermometer, not fingers!) make sure it is above 160F internally. Place the remaining gorgonzola on top of the two pieces of pork, return to over and bake for 5 more minutes. Remove from the oven, slice up (remove the string) and drizzle the juice on top of it on the plates. Serve with side of choice and a nice Rhone or Burgundy. This meal will have a nice bold flavour and should not be paired with a soft wine. Avoid light whites or an overwhelming Bordeaux style as both extreme wines will take away from the flavour of the dish.

Enjoy!

-cwg

Ingredients (will keep things imperial on this):

2 tablespoons of olive oil
1/2 cup of butter (unsalted)
2 cloves of garlic (chopped fine)
3 shallots (chopped fine)
1 cup of white wine (chardonnay or sauvignon blanc)
5 cups of chicken stock
6-8 slices of thick bacon, cooked and shredded
4 oz of blue cheese (crumbled)
1/4 cup of walnuts (roasted and chopped)
1/2 cup of spinach leaves
1.5 cups of Carnaroli or Arborio rice
*optional* cherry tomatoes if in season, halved

Heat up the chicken stock and put aside. In a large saucepan combine butter and oil over medium heat. Once hot, add garlic and shallots and cook until the shallots are near translucent. Add the rice and mix well with shallots and oils, when mixed well add wine. At this point stirring consistently is a must, nice consistent stirs will even out the moisture distribution and make the risotto nice and creamy. As the liquid is absorbed start adding the hot stock about a half cup at a time, do this consistently until all but the last half cup of stock is absorbed. As you put in the last half a cup of chicken stock and it is half absorbed add in the spinach, blue cheese, bacon and walnuts (and cherry tomatoes if you have decided on adding them) mixing them in well. Serve immediately.

Blue Cheese Risotto near the serving point!

For breakfasts we hit The Bourke Street Bakery Cafe which is a zoo. Good cafe pulls and good pastries/breads. For Sydney it seems a real hit, for Toronto it would be doubly so, for Paris it would be pedestrian. Good but not fantastic.

Today we hit Cafe Zoe (apologies for no accents I cannot find them on my mobile) which was no more then adequate. The muesli was good, cafe passable and the sausage egg muffins over-priced. Service took a decent experience and made it less so…

Since it was raining on Tuesday we stuck to the CBD (central business district) and ended up at the Strand Cafe for lunch. In 2002 I had lunch at the same location (though different establishment) and had fond memories, unfortunately it did not live up to those. We had turkey in honour of the day back home, but it was only ‘good’, seems the change was not for the better. In the afternoon we hit the Three Wise Monkeys pub for pints and people watching, a good spot if you are on George St.

Dinner came down to Vietnemese on Oxford St. near King’s Cross. Saigon Bay was outstanding (the full house at 9pm a good indication). As this is Sydney we went BYO and picked up a 2006 Cockfighter’s Chardonnay. For the price we expected much more. Crisp, citrusy with a soft finish. No chance we’d have another sadly.

For today’s lunch we hit the famous Sydney Fish Market. We both had some excellent fish fare before wandering to Darling Harbour for a break and pint. Jamie Squire’s Amber Ale at The Watershed is a great beer that rivals the Mill St. Brewery Tankhouse Ale!

Well that is the update, Mrs CWG is darn near walked to death!

Any suggestions for Melbourne or Adelaide wine/food/drink email me at cwg@canadianwineguy.com

cheers

I forgot how great Sydney was for food.

3 onions diced
2 green peppers diced
2 field red peppers diced
2 hot banana peppers diced
4 cloves of garlic minced
2 lbs of ground beef
2 tins of diced tomatoes (786ml)
3 tins of kidney beans (540ml)
3/4rds of a spice container of chili powder
1 tablespoon of crushed dried chili peppers

1.Sauté onions on high heat with olive oil, add in garlic then peppers. Sauté for a few minutes then add to pot,
2.Brown ground beef in same pan and lightly spice with chili powder, add beef to pot
3.Add kidney beans and tomatoes to the pot and stir
4.add chili powder and crushed chili’s to the pot, stir
5.put pot on low heat and simmer for 6 hours