52 Recipes in 52 Weeks #5 Indian Spiced Chili

One of my projects for 2024 is to try one new recipe each week for the year.  These will be chosen from all of the flagged pages in cookbooks that I have or from the file of 'need to try' recipes.  I will try new desserts, main dishes, side dishes and breads.

I found this new to me recipe on the blog https://adayinthelifeonthefarm.blogspot.com/  Indian Spiced Chili

Ingredients:

2 T. Olive Oil

1 Vidalia onion, diced

4 mini sweet peppers, seeded and diced.  She used a combination of red, orange and yellow.  I used orange and green bell peppers that I had on hand.

6 cloves garlic, minced

1 jalapeno, seeded and diced

1 T. garam masala

1 T. sweet paprika

salt and pepper to taste

1 lb. lean ground beef

2 (15 oz.) cans diced tomatoes with juices

1 T. brown sugar

1 (15 oz.) can kidney beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can sweet corn, drained (I did not use this as we no longer eat corn)

sour cream and shredded cheese for serving if desired

Instructions:

Heat the oil in a large pot or Dutch oven over medium heat.  Add the onion, season with salt and pepper, and cook for a minute or two, until fragrant and translucent.

Add the peppers, garlic and jalapeno and continue to cook until onions turn golden, another few minutes.

Stir in the garam masala and paprika, coating the vegetable and then add the ground beef to the pot.

Cook and stir, breaking down the beef until browned.  Stir in the tomatoes with their juices and the brown sugar, cook for another few minutes.

Add the beans, corn (if using), mix well, and bring to a boil.  Reduce heat to a simmer, cover and cook for about 30 minutes.

Serve with sour cream and shredded cheese, if desired.

We both LOVE chili of various kinds so I was really looking forward to making this when I found the recipe.  It was a very cold weekend so a perfect opportunity to try it.  We both really enjoyed it.  TBG talked about it quite a few times and remarked that he is happy there are two large bowls left for two more dinners.  There is a lot of flavor in the dish and it had that warming spice feeling like Indian food does.  

I highly suggest trying this chili while we are still in winter.  It really is GOOD!!