Indo Texan Curry Chili Recipes

INDIAN CURRIED CHILI AND OVEN FRIES

Indian Curried Chili and Oven Fries image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

2 tablespoons EVOO
2 pounds ground lamb or chicken
2 large cloves garlic, finely chopped
2 chile peppers, such as Fresno, jalapeno or finger peppers, seeded and finely chopped
1 onion, finely chopped
1 inch ginger root, grated or 1 teaspoon dried ginger powder
1 tablespoon chili powder, such as Gebhardt's
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken stock
1 cup plain Greek yogurt
2 to 3 tablespoons Sriracha
3 sweet potatoes (2 to 2 1/2 pounds)
Natural nonstick cooking spray
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons butter
2 cloves garlic, minced
1/4 cup fresh cilantro or parsley, finely chopped
Chopped fresh mint leaves
Scallions
Lime wedges

Steps:

Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal.
Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs.
To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.

INDO-TEXAN CURRY CHILI

INDO-TEXAN CURRY CHILI image

Categories Soup/Stew Beef Dinner

Number Of Ingredients 13

Ingredients

2 Lbs. Ground Beef
4 Cloves Garlic, Minced
1 Tbs. Curry Powder
2 Tsp. Ground Coriander
1 Tsp. Cumin
1 Tsp. Grated Lemon Peel
2 C. Chopped Red Sweet Peppers
1 15-Oz. Can Tomato Puree
2 10-Oz. Cans Rotel
1 10.5-Oz. Can Beef Broth
1 C. Can Unsweetened Coconut Milk
1/4 C. Ketchup
Cooked Rice

Steps:

Cook ground beef and garlic in large pot until meat is browned. Drain fat. Add curry powder, coriander, cumin, and lemon peel. Stir in sweet peppers, tomato puree, undrained Rotel, broth, coconut milk, and ketchup. Bring to a boil; reduce heat. Simmer for 1 1/2 hours or until desired consistency. Serve over warm rice.

COCONUT CURRY CHILI

Coconut Curry Chili image

The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.

Provided by usmcwifey

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound ground turkey
2 (10.75 ounce) cans tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

Steps:

Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g

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