Best Indian Style Chili Recipes

Kidney Bean Chili, Indian Style (Rajma in Masala) image

Provided by Anu_N

Categories Curries

Time 1h40m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 15

2 1/2 cups uncooked kidney beans
1 medium onion, peeled,quartered and
2 medium onions, peeled,finely chopped
1/2 inch ginger, peeled,chopped
1 tablespoon coriander seed
1 green chili pepper
4 red chili peppers
1/2 teaspoon cumin seed
1/4 inch turmeric or 1/8 teaspoon turmeric powder
10 black peppercorns or 10 black pepper, to taste
2 cinnamon sticks or 1/8 teaspoon ground cinnamon
2 tablespoons ghee or 2 tablespoons clarified butter
1 teaspoon dried mango powder
2 teaspoons salt
3 cups water

Steps:

Wash the kidney beans well and soak in water overnight.
Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
Heat ghee in a large saucepan over medium-high heat.
Add the chopped onions and saute until golden brown.
Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
Pour 3 cups of water and add the crushed beans.
Mix well and bring to a boil, twice.
Serve hot over steamed rice, chappatis, or whole-wheat tortillas.

Indian Style Chili image

Provided by Pat Duran

Time 1h55m

Number Of Ingredients 18

2 Tbsp bacon grease
1 large sweet onion, diced
4 Tbsp minced garlic
1 lb ground pork
1 lb ground beef
28 oz can crushed tomatoes
28 oz can diced tomatoes, with basil
12 oz jar salsa, you choose the heat
15 oz black beans,undrained
2 can(s) (15 oz. each) hominy, drained
2 can(s) (15 oz. each) dark red kidney beans, undrained
1 c solid pumpkin puree
1 small can creamed corn
2/3 c creamy peanut butter
1 pkg chili seasoning ( i use mccormick's), your choose the heat
1 medium each of bell peppers ,red, green and yellow, diced
1 c frozen corn kernels
salt and pepper to taste

Steps:

1. In a very large soup pot add the bacon grease and cook the onions and garlic, until onions are translucent. Add pork and beef; cook and scramble until browned and cooked through,Remove from heat ; drain excess grease, over a metal strainer.
2. Return mixture to pot and burner. Cook over medium high heat and add remaining ingredients, except the peppers and whole corn. Bring to a boil, then reduce heat to low and simmer for 45 minutes. Add the peppers and the whole corn and simmer for about 30-45 minutes; or until as thick as you like it. Makes about 16 servings . This chili freezes well.