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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.
OMG – this is so freaking good, not sure I’ll ever eat regular chili again – thanks!!!
We made this tonight and it was amazing! Perfect dinner for a cold wintry night. We did not have a jalapeño but added the cayenne pepper for some kick. We will definitely make it again.
Made this for lunches this week and loved it! Subbed in ground turkey instead of the ground beef.
Hi Alex! Which brand of curry powder do you use? I’m excited to make this!
This was excellent, and I loved the variation on the typical chili.
Love this recipe! There’s so much flavor. I made this the Whole30 compliant way and it’s fantastic. I’m going to add a whole jalapeno next time for added heat. I’ve been serving it with avocado and red chili pepper flakes.
Just made this while we’re “snowed in” in North Texas. It was soo good. Just like all your recipes! Seriously, all your recipes have been home runs.
Realllly good chili. Thanks for sharing!
We loved it! You’re a recipe queeen.
Glad you love!
Wow! This was absolutely delicious and easy to make! My husband and I decided we are adding this to the monthly rotation. You never disappoint! 5 stars!
yay!!! I am so happy you love it!
Hey Alex! I frequently make your Whole 30 recipes even though we don’t do that diet. Can I sub the same amounts of flour for arrowroot ?