Spiced Beef Chili with Mediterranean and Indian Influences
This is the recipe that I submitted
for the New York Beef Council’s National Nutrition Month Registered Dietitian Chili
Contest.
Growing up in an Indian-American
household, it is hard for me to use canned beans. Thus I cooked dry beans for
this chili. Similarly, everything I grew up eating was spicy. This recipe uses
some spices with Indian influences and peppers for added spice. I always add a
vegetable to my chili. To go along with the spicy element, I chose broccoli
rabe – my favorite green that also has a bite to it. I wanted this to be a very
dark chili because it is a beef chili—so I used both black beans and kidney
beans. I also wanted the chili to have a hint of sweet, so I used red wine and sweet
spices --nutmeg and cinnamon-- to give the chili more color and a slight sweet
flavor.
Ingredients:
16
ounces ground beef
1
cup dry kidney beans
1
cup dry black beans
1
cup beef broth
1
cup diced tomatoes
3
medium jalapeños, diced
1
medium poblano pepper, diced
1
medium onion, diced
3
cloves of garlic, minced
1
tablespoon cumin
2
tablespoons chili powder
1
tablespoons cayenne powder
1
tablespoon pepper
1
teaspoon nutmeg
1
teaspoon cinnamon
1
teaspoon turmeric
6
oz can tomato paste
20
oz can crushed tomatoes
1
cup red wine
1
medium red pepper, diced
2
cups broccoli rabe, diced
¼
cup fresh coriander leaves, minced
¼
cup fresh mint leaves, minced
2
cups Greek yogurt, for garnish
Salt
Pepper
Olive
oil
Directions:
- Combine kidney beans and black beans into a large pot filled halfway with water. Boil until water has almost boiled off. This should take 45 minutes to an hour.
- Season the ground beef with salt and pepper. In a separate pot, saute ground beef on high heat until all sides cook. Remove pieces of beef onto a separate plate. Drain all but 2 tablespoons of grease from pot. If there is not enough grease, add olive oil as needed.
- Add onions and garlic to the greased pot. Sautee for 2 minutes. Add dry spices – cumin, chili powder, cayenne pepper, nutmeg, cinnamon, turmeric to onions and garlic. Saute and let cook for 2 minutes. Stir in diced tomatoes and then beef. Then combine beans with beef and spice mixture. Add the tomato paste, crushed tomatoes, red wine and beef broth. Stir together. Allow mixture to cook for 20 minutes.
- In a separate bowl, combine diced red peppers, jalapeno peppers, and poblano peppers. Add to chili pot.
- After 10 minutes, add broccoli rabe into pot. Cook for another 5 – 10 minutes.
- Remove pot from heat. Mix together the fresh minced coriander and fresh minced mint leaves in a separate bowl. Add ¼ cup of the coriander and mint to the pot of chili. The rest will be used for garnish.
- Serve the chili in bowls. Garnish with 2 tablespoons of Greek yogurt, mint and coriander. Enjoy!
Tip:
Serve with a classic chili side like cornbread for a healthy and balanced meal!
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