BEEF CHILI MASALA

Beef Chili Masala image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

1 teaspoon coriander seeds
1/2 teaspoon red chili powder
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1 large onion, coarsely chopped
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and minced
1 scotch bonnet pepper (scotch bonnets are very hot!)
1 pound ground beef
One 14.5-ounce can petite diced tomatoes
1 cinnamon stick
1 star anise
Juice of 1 lime or 1 teaspoon dried mango powder
1 1/2 teaspoons salt
1 teaspoon white vinegar
3 small waxy potatoes (any type you like), cut into small cubes (about 1 1/2 cups)
1/2 cup frozen peas
1 1/2 teaspoons garam masala
1 tablespoon chopped fresh cilantro (or to taste)

Steps:

In a large heavy-bottomed saucepan or Dutch oven, toast the coriander seeds, chili powder, cumin seeds, fennel seeds, red pepper flakes, turmeric and black pepper at high heat until they begin to pop and are fragrant. Add the butter and onion and cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, ginger and scotch bonnet pepper and cook until the garlic is golden.
Add the beef and stir with a wooden spoon to break up any lumps. Cook, stirring, until browned, about 10 minutes. Add 2 cups of water and the tomatoes, reduce heat to medium, and simmer for 10 minutes. Add the cinnamon stick, star anise, lime juice, salt, vinegar and potatoes; increase heat to bring to a boil. Reduce to a simmer, cover, and cook until the beef is tender, 30 minutes. Add the peas, garam masala and cilantro and cook another 10 minutes. Taste and add more salt, if necessary. Remove cinnamon stick, star anise and the scotch bonnet if it is not dissolved before serving.