Monsoon Coast East West Chilli


North American and Indian flavours marry for a perfect warming meal on a cold night.


½ head of garlic

1-2 tsp olive oil

1 large onion, chopped

2 TBL butter

2 stalks celery, chopped

1 jalapeno pepper, diced

1 TBL vegetable oil or ghee

1 lb ground beef or turkey

1 TBL BBQ & Roast Rub or Adobo Seco for more heat

1 TBL Monsoon Tandoori

1 tsp smoked paprika

1 bay leaf

1 28oz-can chopped tomatoes

1 19oz-can red kidney beans, rinsed and drained

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°F for 30-40 minutes until soft and fragrant. Remove garlic cloves from skins and mash with a fork. Reserve.


While garlic is roasting, heat your favourite chilli pot or dutch oven over medium heat.


Add butter and 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 minutes.


Add diced jalapeños and a sprinkle of salt. Sauté for another minute. Remove mixture from pan and reserve.


Turn heat up to medium-high, add 1 TBL vegetable oil or ghee \ and ground beef or turkey. Cook until meat is evenly browned. Season with salt and pepper.


Stir in onion mixture, mashed roasted garlic, Monsoon Coast spices, bay leaf and paprika. Stir to combine and cook for 1-2 minutes.


Add diced tomatoes, cover and let simmer for 3 minutes then stir.


Add kidney beans to the pot along with the green pepper and about ½-¾ cup water. 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.


Serve with corn bread or a nice crusty bread.

Makes a big pot