Fusion Chili Recipes

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FUSION CHILI



Fusion Chili image

This tasty chili is a wonderful blend of Mexican and Asian Indian flavors. It is warm, but not too hot and will bring a smile to your table. Serve it with either corn tortillas or warm flat bread.

Provided by Munsterlover

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 lb ground turkey (85% lean)
1 lb Italian sausage, casings removed
1 tablespoon olive oil
1 tablespoon indian curry blend spices (or combine turmeric and cumin)
1 tablespoon coriander seed, crushed
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
1 jalapeno pepper, minced
3 garlic cloves, minced
1 tablespoon tomato paste
1/2 tablespoon anchovy paste (or a couple of anchovies)
1 cup dried lentils
3 cups water
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can diced tomatoes
1/2 cup red wine
1/2 cup chicken stock
salt and pepper
tortillas or flat bread

Steps:

  • In a dutch oven or 5 quart pot, begin to saute ground meats in oil over medium heat. Season meat with curry blend and coriander. Once lightly browned, add in onion, celery, carrot and jalapeno.
  • When vegetables are soft, add in garlic, tomato paste and anchovy paste. Continue to saute another five minutes.
  • Deglaze with wine and stock. Add in black beans, diced tomatoes (with juice) water and lentils. Bring to boil, reduce to simmer, cover and continue simmer for one hour (this can also be done in a crockpot).
  • Salt and pepper to taste. Serve with tortillas or flat bread.

Nutrition Facts : Calories 638.9, Fat 30.2, SaturatedFat 9.4, Cholesterol 97.6, Sodium 1116.5, Carbohydrate 44.4, Fiber 16.7, Sugar 6.2, Protein 44.6

FUSION CHILI



Fusion Chili image

A true fusion of 'Tex' and 'Mex' style chili. I've made this recipe dozens of times, and it is great. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. It takes a while to prepare, but well worth it. You can use any type of beans you like, and try different dried chile varieties.

Provided by LONBINDER

Categories     Pork Chili

Time 4h30m

Yield 12

Number Of Ingredients 24

10 dried ancho chiles - chopped, stemmed and seeded
½ cup water
¼ cup white wine vinegar
3 pounds hot Italian sausage, casings removed
3 pounds ground beef
1 white onion, diced
1 red onion, diced
1 sweet onion, diced
1 cup diced celery
1 cup diced carrots
10 cloves garlic, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 ounce) can tomato paste
1 cup dry red wine
4 (14.5 ounce) cans diced tomatoes
¼ cup Worcestershire sauce
¼ cup hot pepper sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon chopped fresh parsley
½ cup honey
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can pinto beans, drained

Steps:

  • Soak chiles in water and vinegar in a small bowl for 30 minutes. Puree in a blender or food processor until very smooth, about 5 minutes; set aside.
  • Place sausage and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Remove meat from pan and set aside.
  • Heat 3 to 4 tablespoons of the meat drippings in a large pot over medium heat. Saute white onion, red onion, sweet onion, celery, carrots and garlic until onions are soft and translucent. Season with salt and black pepper. Stir in tomato paste, and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
  • Stir in cooked meat, diced tomatoes, Worcestershire sauce and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil, then stir in blended chile mixture and honey. Carefully mix in kidney beans and pinto beans without breaking them. Cover and simmer for 3 hours. Stir and scrape the bottom every hour or so.

Nutrition Facts : Calories 977.5 calories, Carbohydrate 45.4 g, Cholesterol 182.7 mg, Fat 67.7 g, Fiber 10.1 g, Protein 43.2 g, SaturatedFat 25.3 g, Sodium 1734.9 mg, Sugar 19.4 g

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