Harvest Meal - Everything in my Fridge Chilli

So a few weeks back, I made a few different Ground Beef based meals for freezing.  I try to do this, as I work out of town and sometimes the slow-cooker and I have to be besties!!


But, with a Big cook like this, comes a Big grocery shop, which then creates some random leftover basics still in the fridge.  Which I also don't really eat myself, and leftovers are out of the question when our household leaves early in the morning and doens't return until late at night.

That's when I figured I'd start adding it all to this basic Chilli Recipe.  So there is no rhyme or reason other than the staples that already make a chilli.  Sometiems I have mushrooms, sometimes corn, sometime carrots, but it always tatstes great while adding extra nutrition with those random veggies.


The base recipe to this I found in of, my favorite chef, Michael Smith's Cookbooks. So Enjoy!  I will also mention, most of his recipe books are pretty back to basic, which i personally Love!  Not a ton of technique is required, but the flavours, tastes and ideas are always there.  So definately grab one of his many books, I think I have about 3 or 4, and I am ALWAYS using one of them!


Everything in my Fridge Chilli



1 lbs bacon, chopped
2 whole onions, chopped
1 head garlic, separated peeled and sliced
2 chopped red peppers
3-5 heaping spoonfuls chili powder
2 lbs ground beef
2 28 oz cans whole tomatoes
1 19 oz can black beans
1 19 oz can kidney beans
Salt and Pepper

Some items I tend to add, in no particular order or measurment:

Mushrooms, Kernel Corn, Chickpeas, Carrots, Zuchinni, Cauliflower, etc.


  1. Heat a large pot over medium-high heat and add bacon. Add a splash of water and let the bacon render it’s fat. As the water evaporates, the bacon will brown.
  2. Pour off excess fat and add the onions, garlic and peppers. Cook until they are softened and just beginning to caramelize.
  3. Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon.
  4. Add tomatoes and beans and season with salt and pepper.
  5. Add any 'extra Veggies'
  6. Simmer for an hour.
  7. I serve with buns, veggies/side sala, and cheese to sprinkle on top.

Hot Tip : If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.  Freezes Well.

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