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Chili and Bannock

Recipe by: Jillian

Prep time: 20 min
Cook time: 1 hr
Bake time: 20 min
Serves: 6 to 8


  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) ground beef
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) ground cumin
  • 4 carrots, diced
  • 1 yellow bell pepper, chopped
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 1 can (12 oz/341 mL) corn kernels, drained
  • 1 can (10 oz/283 mL) sliced mushrooms, drained
  • 1 cup (250 mL) water
  • ½ cup (125 mL) chili sauce
  • ¼ cup (60 mL) tomato paste
  • ½ tsp (2 mL) salt
  • 2 cups (500 mL) all-purpose flour
  • 2 tbsp (30 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • Pinch salt
  • 1 ½ cups (375 mL) milk
  • 1 large egg
  • 2 tbsp (30 mL) canola oil


  1. In a large saucepan, heat oil over medium-high heat and cook beef, chili powder, oregano, and cumin until browned. Add carrots, pepper, tomatoes, beans, corn, mushrooms, water, chili sauce, tomato paste, and salt; stir to combine well. Bring to a boil. Cover and reduce heat and simmer over low heat for 30 minutes. Uncover and simmer for about 25 minutes or until thickened.
  2. Preheat oven to 400ºF (200ºC). Grease a cast iron skillet.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, and oil. Pour over flour mixture and stir to combine. Pour into prepared skillet and bake for about 20 minutes or until golden brown.
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