My Spice Drawer

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East Meets West Chili

Perfect for warming up on a cold night.
1/2 head of garlic
1-2 tsp olive oil
1 large onion, chopped
2 tbsp butter
2 stalks celery, chopped
1 jalapeno pepper, diced
1 tbsp olive oil or bacon fat
1 lb ground beef
1 tbsp BBQ Rub
1 tbsp Monsoon Tandoori
1 tsp Moghul Curry
1 tsp Tobago Habanero Curry (or more for a hotter chili)
1/2 tsp smoked paprika
1 bay leaf
1-28oz can chopped tomatoes
1-19oz can red kidney beans
1 green pepper, diced
Salt and pepper to taste
Separate cloves of garlic. Leave skin on; cut off the root end. Put garlic cloves in a piece of foil, drizzle with olive oil, wrap tightly and bake at 350 for 30-40 minutes until soft and fragrant. Remove garlic cloves from skins and mash with a fork. Reserve.
Meanwhile, heat your favourite chili pot over medium heat, add butter, when melted, add onions and stir to coat. Reduce heat to medium low and sauté onions for 15-20 minutes (stirring frequently) until golden. Add celery and sauté another 3-4 minutes. Add diced jalapenos and a sprinkle of salt. Sauté for another minute. Remove onion mixture from pan and reserve.
Turn heat up to medium high, add 1 tbsp olive oil or bacon fat and ground beef. Cook until beef is evenly browned. Season meat with salt and pepper. Stir in onion mixture, mashed roasted garlic, Monsoon Coast spices, bay leaf and smoked paprika. Stir to combine. Add diced tomatoes, cover and let simmer for 3 minutes then stir.
Drain the kidney beans, put half of them on a plate and mash with a fork. Add the beans to the chili along with the green pepper and enough water to rinse the tins (about 1/2 - 3/4 cup). Add salt to taste.
Reduce heat to low, cover and let simmer for 1-2 hours. Adjust seasoning to taste. Garnish with fresh chopped cilantro, sour cream and/or grated cheese. Serve with cornmeal muffins.