INDIAN STYLE CHILI
This recipe was given to me by Donata my friend in New Mexico, who gave this recipe to me when I lived there in the 60's. It is a very spicy but tasty chili. I hope you like it as much as she does, me, not so much as I don't like spicy that much(don't tell her though). I tone it down quite a bit when I make it for me...but you...
Provided by Pat Duran
Categories Cream Soups
Time 1h55m
Number Of Ingredients 18
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.
INDIAN SUMMER TURKEY CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 to10 servings.
Number Of Ingredients 29
Steps:
- Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
- Tidbit:
- To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Choose from any or all of the following for dipping and scooping into your chili:
- All of the above can be found on either snack aisle or natural foods snack section in your market.
- Choose from any or all of the following for topping your chili:
- Defrosted frozen corn or leftover corn on the cob, scraped from cob
KIDNEY BEAN CHILI, INDIAN STYLE (RAJMA IN MASALA)
This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as possible, but you may also use suitable substitutes as mentioned. This is from "Vegetable Delights" by Malini Bisen. Note: Prep. time does not include pre-soaking time for the beans.
Provided by Anu_N
Categories Curries
Time 1h40m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 15
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.
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