Here is a new take on a big, cozy pot of chili that I absolutely cannot get enough of! 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 bustling with flavor, and I really think you’ll just love it! Not to mention, 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!
I encourage you to try my new Indian-inspired Curried Chili and please let me know what you think in the comments below!
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For more soups and stews, check out this recipe round-up.
- 2 tbsp olive oil
- 2 cups onion (diced)
- 1 tbsp medium jalepeño (seeded and finely diced)
- 2 cloves garlic (minced)
- 1 tsp kosher salt
- 1 tsp pepper
- 2 lbs ground beef
- 1 tsp ginger (peeled and freshly grated)
- 1 [14.5-ounce] can of diced tomatoes (undrained)
- 1 [15-ounce] can of tomato sauce
- 1/2 cup beef broth
- 3 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (optional, but recommended for added heat)
- 1 [15-ounce] can of chickpeas (drained and rinsed, omit if Whole30)
- 1/4 cup sour cream (or greek yogurt)
- 1/4 cup golden raisins
- 1/4 cup fresh cilantro leaves
- 1 lime cut into wedges
- Heat olive oil over medium-high heat in a large pot or dutch oven. Add onion, 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); 5-7 minutes. Drain off excess fat if necessary then add back to pan.
- Add diced tomatoes, tomato sauce, beef broth, curry, cumin, turmeric, cayenne and coriander. Stir to combine and bring to a boil.
- Once boiling, reduce heat to a light simmer. Cover and cook until flavors have mended, about 20 minutes, stirring occasionally.
- Add the drained and rinsed chickpeas and stir to combine. Cover and cook until chickpeas are tender, about 10 minutes. Taste and add more salt, if desired.
- Serve by filling bowls with the chili and top with a dollop of sour cream, a sprinkle of golden raisins, cilantro, and serve with a wedge of lime. Enjoy!