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Grey Cup Chili


"Hearty three-bean chili with vegetables. Served with thick slices of garlic bread, it's a Grey Cup party staple."
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1 h 25 m servings 467 cals
Original recipe yields 10 servings (20 cups)

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  1. Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
  2. Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
  3. Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.


  • Cook's Note:
  • If you can, make this chili one day before you want to serve it. It thickens as it sits overnight and tastes even better the next day.

Nutrition Facts

Per Serving: 467 calories; 12 g fat; 63.4 g carbohydrates; 28.7 g protein; 47 mg cholesterol; 1488 mg sodium. Full nutrition

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Grey Cup Chili Haiku: "There's 'too much' in this. Yet somehow not enough taste. But, my toddler LOVED." The bigger eaters added quite a bit of hot sauce, cheese, Fritos and salt to our bowls at...