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Nothing says comfort more than a steaming bowl of chili after a day spent in the great outdoors. Dominic, an outdoor adventure guide on the Restigouche River, shares the recipe of the chili he serves riverside.

Serves 4


  • 1 tbsp. (15 ml) olive oil
  • 1 lb. (454 g) ground meat
  • 1 large white or yellow onion, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 3 large tomatoes, diced, or one 28-oz (796-ml) can of diced tomatoes
  • 1 cup (250 ml) of corn kernels
  • One 19-oz (540-ml) can of kidney of black beans, drained
  • 1 cup (250 ml) chili sauce Pepper-based hot sauce, to taste
  • Salt and pepper
  • Ground cumin and coriander, to taste


  1. Brown ground beef in olive oil in a skillet.
  2. Add onion, carrot, garlic and pepper. Cook together for a few minutes.
  3. Add tomatoes, corn, beans, chili sauce and hot sauce. Simmer for 30 minutes.
  4. Add salt, pepper, cumin and coriander.
  5. Serve with rice or tortilla chips, sour cream and a pinch of fresh coriander.

Tip: This chili can be dehydrated or frozen for future wilderness expeditions.