Our homemade chili recipe is the ultimate comfort food to fight the cold weather! We offer both the vegan and con carne (meat) version.
We use red kidney beans as the protein for the vegan option and use ground beef in our meat version.
*Not for very sensitive stomachs and esophaguses, the recipe does require tomato paste and chili paste and it is a bit spicy.
Audrey's anecdote: the recipe was given to me by one of my university teacher's at an end of session potluck....minus the corn. Not a fan of corn in chili.
Thank you Professor McSheffrey for the Chili recipe!
"Prêt-à-manger" or ready-to-eat foods are easy-peasy-lemon-squeezy to cook...we promise!
In fact, there's very little cooking involved...We use cooking by vacuum, which means we cook a big batch of food and stuff it in a bag that gets sucked and sealed by our vacuum. We then freeze the food and label it. We put NO PRESERVATIVES, NO ADDITIVES or ANY SHENANIGANS OF THE SUCH. There's literally nothing in there other than the said food. Not to scare you, but food preserved this way is MAPAQ (governmental food regulations) approved to be kept for three to six months time without a problem in the freezer...disclaimer, we said FREEZER, not the refrigerator. If left in the refrigerator, it has a lifespan of whatever other leftovers you'd leave in the refrigerator.
Follow these simple steps:
*Do not open the bag just yet!
1. Boil water on stovetop.
2. Put bag directly from freezer into boiling water...patiently wait 5-8 mins (or until hot enough).
3. Cut open bag with scissors or knife, serve and eat :)
Practical tip: use tongs to get the bag out of the boiling water to avoid a few swear words...and don't forget the steam that can also be painful when you cut open the bag for serving.