Indian Inspired Chili

It seems wrong to put two chilis so close, but this one should taste pretty different. At a family gathering a while ago, I tried out this Indian-inspired chili on my Ohio relatives. My family thought it was way too hot, so I tamed it down, blended it with more familiar Cincinnati-style chili ingredients and it was a lot more popular. So this is sweet, but spicy. You can always kick it up a bit by adding more emphasis on the spicy elements.

Ingredients:

• 2 tbsp olive oil
• 3 cloves minced garlic
  
• 2 medium onions, diced small
  
• 2 inches minced ginger root (or 1 tsp ginger powder)
• 4 cardamom pods (Indian food aisle or spice aisle)
• 2 in cinnamon stick
• 1 tsp chili powder (cayenne if you're braver, paprika if not)
  
• 1/2 tsp cumin
• 1 tsp tumeric
• 1 tsp garam masala (Indian food aisle or spice aisle)
• 1 tsp coriander (Indian food aisle or spice aisle)
• 1 tsp pepper
• salt to taste
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 lb ground meat
• 32 oz diced tomato
• 32 oz kidney beans, rinsed and drained
  
• 32 oz tomato puree
• 1/2 c brown sugar

Optional:

• pasta or rice as a base
• shredded cheddar (to top)
• diced sweet onion (to top)

Directions

1. Warm the oil in a large pot. Then sautee the first five non-powder spices. Stir them occasionally until the onions look clear.
2. Stir in all the powdered spices so the onions are nicely coated and cook for another minute or two.
3. Stir in the ground meat and brown it with the spices.
   
4. Once the meat is thoroughly browned, add in the tomatoes, beans and brown sugar. I ditch the bean fluids and keep the tomato fluids.
   
5. Simmer your chili until it is as thick as you like.
6. Especially when you're serving to folks unfamiliar with Indian spices, remove the cinnamon stick and cardamom pods before serving. They won't kill you, but aren't a fun texture when you bite them unawares.
   

White Chicken Chili

This was sooo yummy and different than your usual chili - we will for sure make this again because it came together so easily!

1 lb chicken breast, cut into ½” cubes
1 med onion, chopped
1 ½ tsp garlic powder
1 Tbsp vegetable oil
2 (15 ½ oz) cans Great Northern Beans, rinsed and drained
1 (14 ½ oz) can chicken broth
1 (4 oz) can chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
½ tsp cayenne pepper
1 C sour cream
1 C whipping cream

Sauté chicken, onion and garlic powder in oil until chicken is cooked.
Add beans, chicken broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes.
Remove from heat and stir in sour cream and whipping cream. Serve immediately.

Healthy Chili with Crispy Spiced Tortillas

2 tablespoons of canola oil
1 large yellow onion, diced
1 pound of extra lean hamburger
1 red bell pepper, diced
2 small zucchini, diced
1 (15 oz) can of corn, drained
1 (15 oz) can of black beans, drained
1 (15 oz) can of pinto beans, drained*
1 (28 oz) plus 1 (14 oz) can of diced tomatoes with juices
½ cup of water
¼ cup of brown sugar**
2 heaping teaspoons of fajita spice
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon of ground cinnamon
* I wasn’t able to find pinto beans so I used red kidney beans instead.
** The first time I made the chili it was a bit too sweet. I would add less brown sugar to avoid the sweet taste.

In a large pot over medium heat, sauté onions until lightly browned. Add ground hamburger and sauté for about 5 minutes. Add red bell pepper and zucchini and cook for 5 minutes. Add corn, beans, tomatoes, water and brown sugar and stir. Add fajita spice, cumin, cayenne pepper and cinnamon and stir. Reduce heat to low, cover pot and let simmer 20-25 minutes.
Optional: Before serving you can sprinkle fresh cilantro and cheddar cheese.
Servings 6-8

Seasoned Tortillas
4-6 Tortillas-You can use whole wheat or flour tortillas, which ever you like the most.
Mexican seasoning- You can use one of the following: fajita or taco seasoning, chipotle chili powder, cumin or cayenne pepper.

Spray both sides of the tortilla with cooking spray and add spices. Then place tortilla in a large non-stick skillet. Cook for about a minute or until crisp on both sides. Repeat for remaining tortillas. Cut tortilla into quarters and serve along side with bowls of chili.

Fried Bread/Navajo Tacos

2 c flour
1 Tbs baking powder
1 tsp salt
1 c milk

Stir together flour, baking powder, and salt. Stir in milk and mix until dough comes together. Knead until smooth, at least 5 minutes. Let rest 5 minutes. Fry in oil until lightly golden.

Top with chili, olives, lettuce, cheese, tomatoes, sour cream.

Vegetarian Chili

Since I'm lazy I'll just post the link where you can find this yummy yummy recipe!!