David Saint-Jacques' chili recipe
To add variety to the standard Space Station menu, crew members can request a selection of some of their favourite foods. David Saint-Jacques enjoys a special chili, inspired by his wife's con caribou chili recipe.
- 1 tbsp. olive oil
- 1 large onion (or two small), chopped
- 8-10 mushrooms, chopped (1 ½ cups or 375 ml)
- 1 carrot, chopped
- 1 pepper, chopped
- ½ cup (125 ml) corn kernels
- 1 garlic clove, finely chopped
- 1 lb (450 g) of ground meat (original recipe is made with caribou, space version is made with bison and the version in the video uses beef)
- 1 tsp. cumin
- 1 tsp. chili powder
- ½ tsp. cinnamon (more or less!)
- Salt and pepper, to taste
- 1 can (150 ml) tomato paste
- 1 tsp. honey or maple syrup
- ¾ cup cooked French lentils (du Puy)
- 1 can (800 ml) diced tomatoes
- Hot sauce, to taste
- 1 apple, shredded
Prior to preparing the chili, cook lentils according to package directions.
- Heat oil in a large pot over medium-high heat.
- Add onions and cook about 10 minutes, stirring occasionally.
- Add the other vegetables to sear them, set aside.
- In the same pot, cook meat and spices.
- Add tomato paste and continue cooking for 5 minutes, while stirring.
- Add all ingredients, including the vegetables that were set aside.
- Reduce heat to low and simmer for 30 to 60 minutes, stirring frequently.
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