Nova Scotia Lamb & Beef Chili

Recipe By:
The Kilted Chef, Alain Bossé
Select Nova Scotia


½ lb (250 g) Nova Scotia ground beef
½ lb (250 g) Nova Scotia ground lamb
1 tbsp (15 ml) butter
1 cup (250 ml) onion diced
2 cloves garlic minced
2 cups (500 ml) chopped mushrooms
1 cup (250 ml) green peppers
½ cup (125 ml) red pepper
1 cup (250 ml) beef broth
2 X 28 oz cans (794 g) stewed tomatoes
1 can 14 oz (398 ml) tomato sauce
2 cans 19 oz (539 g) red kidney beans
1 tsp (5 ml) turmeric
3 tbsps (45 ml) chili powder
2 tbsps (30 ml) oregano
1 tbsp (15 ml) thyme
1 tsp (5 ml) coarse sea salt
1 tsp (5 ml) cracked pepper


In a good size pot, melt butter then sauté the ground meats until browned, drain any fat that may have collected.


Add in diced vegetables and sauté until softened. Add beef broth, tomatoes, tomato sauce and kidney beans, stir in spices and simmer for 1 ½ hours.


Serve with your favorite bread. For added flavor consider serving with a topping of grated Nova Scotia cheese.

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Photo of Nova Scotia  Lamb  & Beef Chili
Nova Scotia Lamb & Beef Chili