beaucoup chili

beaucoup chili | movita beaucoup

This is my favourite chili recipe. Actually, it’s my only chili recipe. This is the only chili I make. Because it is awesome. Rosie Beaucoup passed the recipe on to me, and she calls it Chili Cyprus Hill. I don’t know where she got the recipe, but I know we’ve eaten it for years. And now it’s a favourite with 2.0 and I. It is perfect in the fall and winter, when your bones get cold, and you need to warm yourself from the inside out.

The cumin in this recipe is the key ingredient. It gives the chili a warm, smoky taste. And there are lots of veggies in there too – so it’s probably good for you or something. But don’t let that throw you. You can sprinkle some cheese on top to make it a little less healthy.

This chili is so easy to make, a monkey could do it. Provided that monkey could chop, dice and open a can of beans.

. . .

Beaucoup Chili 

recipe: from Rosie Beaucoup, original source/inspiration unknown

print and make

  • 1/2 pound extra lean ground beef
  • 2 stalks celery, diced
  • 1 medium green pepper, diced
  • 2 large onions, diced
  • 2 cloves garlic, minced
  • 1 large can (28 oz.) diced tomatoes
  • 3 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon mustard powder
  • large pinch of hot pepper flakes or a few dashes of tabasco or other hot pepper sauce (to taste)
  • 1 can (19 oz.) dark kidney beans
  • shredded cheddar cheese – for garnish, if desired

Begin by browning the ground beef in a large pot or Dutch oven over moderate heat. When the beef is halfway browned, add the celery, green pepper, onions and garlic. When the meat is completely browned, add the tomatoes, chili powder, cumin, salt, pepper, mustard powder and red pepper flakes (or tabasco/hot sauce). Simmer for an hour or two. (Adjust spices to taste.) Add the kidney beans during the last 15-20 minutes of simmering.

Garnish with some shredded cheese if desired.

6 Responses to beaucoup chili

  1. movita's sister February 1, 2010 at 6:22 pm #

    She left out an ingredient. Inneresting.

  2. movitabeaucoup February 1, 2010 at 8:52 pm #


  3. movita's sister February 2, 2010 at 4:37 pm #

    The recipe she gave me over the phone, about 15 years ago, had 1+ TSBP of vinegar and no mustard powder. No cumin either, come to think of it. In fact, I recall some unhappiness when I started adding cumin to my chili.

    I thought she also used brown sugar to darken the broth (sweetness offset by the vinegar), but I don’t see that jotted down with the rest of the recipe.

    • movitabeaucoup February 2, 2010 at 9:34 pm #

      Okay. I don’t know what recipe she gave you. But I think she was screwing with you. Maybe mine is a newer recipe. (And the REAL recipe.)

  4. Katie February 7, 2014 at 12:02 pm #

    Great recipe!! I have already made it multiple times! Thank you for sharing!

  5. movita beaucoup September 16, 2014 at 8:02 am #

    Comments on this post are now closed as it was published in January 2010. Happy cooking!!

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