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Translators without Borders Cookbook

Recipes from around the world

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One World Chili

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

This chili recipe was born of a challenge to create a chili with as many ingredients as possible from all over the world. It has developed and evolved over more than 25 years, and is trimmed down to its essentials here. Without much effort, it can include readily available ingredients from every continent and is best served with cornbread and a salad. Interesting variations include substituting half the chicken stock with beef stock (or vegetable stock for a vegan version), beer, and/or wine; adding veggies including spinach, carrots, and broccoli; replacing or supplementing the pinto beans with black beans, navy beans, kidney beans, etc.; turning up the heat with jalapeños, habaneros, and other spicy delights; serving with grated cheese, chopped raw onion, peppers, and sour cream; and adding a cinnamon stick with the spices. It can be served over rice, cornbread, couscous, or straight up.

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One World Chili
One World Chili
Print Recipe
  • CourseMain courses
Servings
8 servings
Cook Time
1 1/2 hours
Servings
8 servings
Cook Time
1 1/2 hours
One World Chili
One World Chili
Print Recipe
  • CourseMain courses
Servings
8 servings
Cook Time
1 1/2 hours
Servings
8 servings
Cook Time
1 1/2 hours
Ingredients
  • 4 tbsp olive oil
  • 1 medium onion diced
  • 2 lb ground beef (and/or lamb, pork, chicken, turkey, barley)
  • 1/2 lb vegetables (pictured version includes only mushrooms)
  • 3 tbsp chili powder
  • 2 tbsp Thai sweet chili sauce
  • 1 tbsp garam masala powder (available in most Indian grocers)
  • 2 tbsp sesame oil
  • 1 tsp Moroccan cumin
  • 1 tsp Spanish paprika
  • 2 8 oz cans tomato sauce
  • 2 15 oz cans pinto beans
  • 16 oz chicken stock (have a little more ready in case you need it)
  • black pepper to taste
  • white pepper to taste
  • red pepper to taste
  • salt to taste
Servings: servings
Instructions
  1. In a large Dutch oven, caramelize onion in olive oil. Add beef and brown. Drain all but 3 tablespoons fat.
  2. Add vegetables, chili powder, and sesame oil. Stir and simmer covered for 5 minutes to steam vegetables. Add remaining ingredients.
  3. Add additional stock to create a thick, soupy consistency. Bring to boil then turn down to low and simmer covered for 1½ hours, stirring frequently.
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Filed Under: Uncategorized Tagged With: dairy-free, gluten-free, nut-free

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Contributor

Kirk Anderson
Translator of Spanish, French, and Portuguese into English

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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