29 July, 2014
Hot spicy Indian style chili
Okay, so I just made a big deal out of nothing. But the fact remains that I love chili, especially when we have chilly, no, frigid weather here in Nebraska. Chili, for those of you who don’t know what it is, it’s kind of a spicy stew typically containing beef, tomatoes, garlic, herbs, and beans. There are many variations, and this delicious take on the simple, classic chili has a nice tangy tomato edge, the slightly sweet taste of the rajma beans, and of course, the beef…I think that’s my favorite part…
Hello, I’m Sri! And I am obsessed with meat! Am I part human, part animal? Am I turning secretly into a werewolf at night? Hmmmmm….
Anyway, this is my version of chili, ‘Hot and Spicy Indian style chili’-a joyful union of Mexican and Indian cuisine!
(I apologize for the poor quality of the pictures…it was just too hard holding a camera, while cooking, and taking care of my baby, all at the same time. I’ll be adding better pictures the next time I make this.)
Here is what you’ll need:
Lean Ground beef–1 1/2 lbs/2 kg
Chopped Onions–2 cups
Rajma/Kidney beans–1 1 /2 cups
Garlic–1 1/2 tablespoons
Coriander powder–1 tablespoon
Chilli powder-1 teaspoon
Turmeric powder–1/4 teaspoon
Fresh ground pepper–1/2 teaspoon
Lime juice–1-2 teaspoons
Heat canola oil in a pan, and add the onions, and garlic, and sauté until the onions are translucent…
Next add the tomatoes or the tomato puree…
Add all the spice powders, the pepper, and stir. Add oregano and let the mixture cook slowly for about 5 minutes…
Next, add the kidney beans, and the meat. Cover the pot, and simmer for an hour…
Now, at this stage you can add Masa Harina to the chili. Masa is a corn flour used to make tortillas. It is typically added to give the chili that corn favor, and also to thicken it. But, I am not adding masa in this recipe. I don’t want the corn flavor in the recipe. But you can add it if you like.