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Here is a new take on a big, cozy pot of chili that I absolutely cannot get enough of — Curried Chili!
This Curried Chili is a fusion recipe that combines classic Texas Chili with the flavors of an Indian Curry. It’s got the perfect amount of spice, is bustling with flavor, and I really think you’ll just love it! Not to mention, SO EASY.
My husband told me this was the “best Chili he’s ever had”. I, too, love it’s unique and deep flavors and think it’s going to be one you love to make for yourself this fall/winter season. My personal favorite part about a big pot of chili is that the leftovers just get even better and better each day!
I encourage you to try my new Indian-inspired Curried Chili and please let me know what you think in the comments below! And if you’re looking for another twist on a classic chili recipe, try my Chicken Enchilada Chili!
SHOP THE POST.
For more soups and stews, check out this recipe round-up.
Curried Chili
Ingredients
For Chili:
- 2 tbsp olive oil
- 2 cups onion (diced)
- 1 tbsp medium jalepeño (seeded and finely diced)
- 2 cloves garlic (minced)
- 1 tsp kosher salt
- 1 tsp pepper
- 2 lbs ground beef
- 1 tsp ginger (peeled and freshly grated)
- 1 [14.5-ounce] can of diced tomatoes (undrained)
- 1 [15-ounce] can of tomato sauce
- 1/2 cup beef broth
- 3 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (optional, but recommended for added heat)
- 1 [15-ounce] can of chickpeas (drained and rinsed, omit if Whole30)
For Serving:
- 1/4 cup sour cream (or greek yogurt)
- 1/4 cup golden raisins
- 1/4 cup fresh cilantro leaves
- 1 lime cut into wedges
Instructions
- Heat olive oil over medium-high heat in a large pot or dutch oven. Add onion, jalapeño garlic, salt and pepper. Cook, stirring, until onions are tender, 3 to 5 minutes.
- Add the ground beef and ginger. Continue to cook, breaking up meat with back of spoon, until beef is cooked through (or no longer pink); 5-7 minutes. Drain off excess fat if necessary then add back to pan.
- Add diced tomatoes, tomato sauce, beef broth, curry, cumin, turmeric, cayenne and coriander. Stir to combine and bring to a boil.
- Once boiling, reduce heat to a light simmer. Cover and cook until flavors have mended, about 20 minutes, stirring occasionally.
- Add the drained and rinsed chickpeas and stir to combine. Cover and cook until chickpeas are tender, about 10 minutes. Taste and add more salt, if desired.
- Serve by filling bowls with the chili and top with a dollop of sour cream, a sprinkle of golden raisins, cilantro, and serve with a wedge of lime. Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this with ground lamb instead of ground beef. It really went well with the curry and other Indian spices. This is a great way to get Indian flavors without too many carbs!
Would serving cornbread with this be too traditional a choice? Should I go with naan or pita?
Hi Alex! I am hosting a Friendsgiving this weekend and planning to serve this curried chili because it is sooo delicious and easy to make for a large group. However, I am having a hard time thinking of a good appetizer to serve with it. Do you have any ideas of appetizers that would pair well with this dish?
Thanks so much!!
My new Harissa Carrot Dip would be great with this!
Love this recipe! if you’re in a time pinch, can you prep the meat the day before?
Yes absolutely!
I just made this for our neighborhood chili cookoff and won for most unique chili! I have never had so many people come up to me afterwards, including judges, and express their delight. Great recipe exactly as is!
Thank you, Janet!! Glad you were a winner!!