Chef Welbert Choi’s Chili.
When I lived on Jervis Street, Forage was an extension of my front room. I love these guys and they are keeping the West End fed between 12 and 7 p.m. with ‘Forage at Home’ with meals starting at $5.
Chef Welbert Choi is constantly updating the menu with new items that are hearty, delicious, and budget-conscious. Everything on offer is designed to be very easy to reheat, providing nourishment for even the most inexperienced home cook.
“If I had ground bison, I’d make this super simple chili with it... it's so delicious, but you probably won’t be able to get that! So any meat will do—or you could leave out the meat and fish sauce, switch up the broth to veg stock and make it vegan."
1 tbsp butter
1 medium onion, diced
1 large carrot, diced
2 tbsp garlic, minced
1 lb ground bison (or ground meat of choice)
5 tbsp chili powder
5 tbsp ground cumin
3 tbsp brown sugar
2 tbsp tomato paste
2 tsp fish sauce
1 tsp ground black pepper
2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce (or ketchup)
Sweat onion, garlic and carrot in butter.
Add ground bison and dried spices, cook for 5 minutes on medium heat.
Add rest of the ingredients, except beans. Cook for 30 minutes on low.
Add beans. Adjust seasoning to your liking. Cook for another 10 minutes on medium.
Serve with sour cream, grated cheese, and green onion as garnish.
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