East indian chili con carne
This is an Indian version of the American Chili con Carne, using some Indian spices for that special unique taste. You can use ground veal, chicken, or turkey for this dish, but be mindful of the cooking time, since they cook in much less time than beef. I have practically made this my signature dish whenever I have a big party at home. It’s wholesome, yet very economical when you have a large number of people to entertain. Serve it with a portion of rice – Basmati Rice with Dry-Roasted Spices is a nice choice – or some bread-rolls for a simple yet satisfying meal.
– 2 tablespoons oil; 1 teaspoon cumin seeds.
– 4 dried red chili peppers; 1 teaspoon black mustard seeds.
– 1 large onion, nely chopped; ½ cup (50 g) grated coconut.
– 1 tablespoon peeled and minced fresh ginger; 1 clove garlic, minced.
– 2 tablespoons minced fresh curry leaves; 1 tablespoon ground coriander.
– ¼ teaspoon ground turmeric; 1 teaspoon garam masala.
– Salt, to taste; 1 lb (500 g) lean ground beef.
– One 8-oz (250-g) can kidney beans, rinsed and drained.
– 1 tomato, chopped; 1 cup (250 ml) water.
– 1 cup (250 ml) coconut milk; ½ cup (20 g) fresh coriander leaves (cilantro), chopped.
Heat the oil in a large saucepan over medium-high heat, add the cumin seeds, red chili peppers and mustard seeds. They should splatter upon contact with the hot oil.
Add the onion and sauté, stirring constantly until softened, about 2 minutes. Mix in the coconut, ginger, garlic, curry leaves, coriander, turmeric, garam masala and salt. Stir until the mixture is golden, about 5 minutes.
Add the ground meat. Cook, stirring until the meat is slightly brown, about 10 minutes.
Add the beans, tomato and water, and bring to a boil over high heat. Reduce the heat to mediumlow and simmer until the sauce is thick, about 10 minutes. Add the coconut milk and half of the fresh coriander and simmer for another 5 minutes.
Serve hot, garnished with the remainder of the fresh coriander.
Food: East Indian Chili Con Carne