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Here is a new take on a big, cozy pot of chili that I absolutely cannot get enough of — Curried Chili!
This Curried Chili is a fusion recipe that combines classic Texas chili with the flavors of an Indian curry. It’s got the perfect amount of spice, is bursting with flavor, and is SO easy.
My husband told me this was the “best chili he’s ever had.” I, too, love it’s unique and deep flavors and think it’s going to be one you love to make for yourself this fall/winter season. My personal favorite part about a big pot of chili is that the leftovers just get even better and better each day!
recipe faqs:
Complete steps 1 and 2 on the stovetop, then transfer the mixture to a slow-cooker with all of the ingredients (except for the chickpeas). Cook on high for 4 hours or low for 6 hours. Add the chickpeas 10 minutes prior to serving. Garnish and serve!
I encourage you to try my new Indian-inspired Curried Chili and please let me know what you think in the comments below! And if you’re looking for another twist on a classic chili recipe, try my Chicken Enchilada Chili!
Curried Chili
Ingredients
For Chili:
- 2 tablespoons olive oil
- 2 cups finely diced yellow onion (from about 1 large onion)
- 1 tablespoon seeded and finely diced jalapeño pepper
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds ground beef
- 1 teaspoon freshly grated ginger
- 1 (14.5-ounce) can of diced tomatoes with juices
- 1 (15-ounce) can of tomato sauce
- 1/2 cup beef broth
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, but recommended for added heat)
- 1 (15-ounce) can of chickpeas, drained and rinsed (omit if Whole30)
For Serving:
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup golden raisins
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Heat the olive oil over medium-high heat in a large pot or dutch oven. Add the onions, jalapeño, garlic, salt, and pepper. Cook, stirring, until onions are tender, 3 to 5 minutes.
- Add the ground beef and ginger. Continue to cook, breaking up meat with back of spoon, until beef is cooked through (or no longer pink), 5 to 7 minutes. Drain off excess fat, if necessary.
- Add the diced tomatoes, tomato sauce, beef broth, curry, cumin, turmeric, cayenne, and coriander. Stir to combine and bring to a boil.
- Once boiling, reduce the heat to a light simmer. Cover and cook until flavors have mended, about 20 minutes, stirring occasionally.
- Add the chickpeas and stir to combine. Cover and cook until chickpeas are tender, about 10 minutes. Taste and add more salt, if desired.
- Divide the chili among bowls and top with a dollop of sour cream, a sprinkle of golden raisins, cilantro, and serve with a wedge of lime. Enjoy!
Notes
- To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave’s defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
- If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There used to be crockpot instructions?
Here you go! Complete steps 1 and 2 on the stovetop, then transfer the mixture to a slow cooker or Crockpot with all of the ingredients (except for the chickpeas). Cook on high for 4 hours or low for 6 hours. Add the chickpeas 10 minutes prior to serving. Garnish and serve!
Alex, if i want to make this vegetarian (i love the flavor profile!) could i add an extra can of chickpeas and a few diced potatoes? any other suggestions?
Absolutely! I haven’t done this yet-but I think curried chili is very easy to make vegetarian-friendly. Simply omit the meat and bulk it up with an extra can of chickpeas or your favorite beans (like red kidney beans or even lentils). The warm spices, tomatoes, and curry flavors carry the dish, so it will be dlish. If you’d like a little more heartiness, I’d add a diced sweet potato or some chopped cauliflower to simmer in the chili.
Looks good in the crockpot. My question…is 1/2 cup of broth a typo? There is nothing to boil the way the ingredients are listed.
The tomato sauce and diced tomatoes add some of the liquid for boiling!
Would adding so thing like mango be a good idea?
humm i haven’t tried it with anything like mango
Everyone loves this! My son and family love it, too. We did 1 lb. each of ground lamb and ground beef. Like this flavor!
Tell me what to serve as a side dish for guests? Thanks!
I feel like chili stands alone, and doesn’t necessarily need a side dish, you could serve with some naan/pita bread (as opposed to a traditional corn bread), and a nice, simple green salad!
I made this with ground lamb instead of ground beef. It really went well with the curry and other Indian spices. This is a great way to get Indian flavors without too many carbs!
Would serving cornbread with this be too traditional a choice? Should I go with naan or pita?
Hi Alex! I am hosting a Friendsgiving this weekend and planning to serve this curried chili because it is sooo delicious and easy to make for a large group. However, I am having a hard time thinking of a good appetizer to serve with it. Do you have any ideas of appetizers that would pair well with this dish?
Thanks so much!!
My new Harissa Carrot Dip would be great with this!
Love this recipe! if you’re in a time pinch, can you prep the meat the day before?
Yes absolutely!
I just made this for our neighborhood chili cookoff and won for most unique chili! I have never had so many people come up to me afterwards, including judges, and express their delight. Great recipe exactly as is!
Thank you, Janet!! Glad you were a winner!!