It felt like a cool Fall day in Calgary today - I think it perhaps hit a high of 13, a perfect day for Chili. I always find it more difficult to avoid meat when you are feeling cold; perhaps this is what my body needs when the temperature plummets.
Tonight’s dinner: Chili Con Carne Jamie Oliver style. This is probably one of the best Chili recipes I have ever made. Jamie recommends you serve this with rice, something I have never done, but tonight I took the plunge and made a big pot of rice to go along with my Chili.

Total prep time about 15 minutes... cooking time 35 minutes just enough time to call a friend.
2 medium onions
1Lb of lean ground beef
2 cloves garlic
2 medium carrots
2 celery stalks
2 sweet peppers (I used green that is all I had)
1/2 tsp of cinnamon
1 tablespoon of chili powder
1 tsp of cumin
2 Tablespoons of balsamic vinegar
1 Can or 1 Cup of chickpeas
1 Can or 1 Cup of Kidney beans
8-10 Romano tomatoes (4 large tomatos)
1 bunch of cilantro
Salt and pepper to taste

Brown onion until soft, add ground beef cook until no longer pink, add all vegetables (except tomatoes) cook for 5 minutes add a little water 1/2 cup so vegetables don't burn. Add tomatoes, spices, vinegar and beans. Bring to a boil and simmer for 35-40 minutes stir occasionally. Add finely chopped cilantro and serve on a bed of rice. YUM!

(I am sorry the picture doesn't look so great we were all so hungry we dug in before I took the picture.)