Best Indo Texan Curry Chili Recipes

Indian Curried Chili and Oven Fries image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 26

2 tablespoons EVOO
2 pounds ground lamb or chicken
2 large cloves garlic, finely chopped
2 chile peppers, such as Fresno, jalapeno or finger peppers, seeded and finely chopped
1 onion, finely chopped
1 inch ginger root, grated or 1 teaspoon dried ginger powder
1 tablespoon chili powder, such as Gebhardt's
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken stock
1 cup plain Greek yogurt
2 to 3 tablespoons Sriracha
3 sweet potatoes (2 to 2 1/2 pounds)
Natural nonstick cooking spray
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons butter
2 cloves garlic, minced
1/4 cup fresh cilantro or parsley, finely chopped
Chopped fresh mint leaves
Scallions
Lime wedges

Steps:

Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal.
Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs.
To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.

The Best Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.