- 1-1/4 lbs. ground beef
- 1 large onion, diced
- 2 tsp. minced garlic
- 1 T. olive or canola oil
- 2 tsp. garam masala
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground red pepper
- 1/8 tsp. ground nutmeg
- 1 (5 oz.) can tomato paste
- 2 cups water
- 2 T. red wine vinegar
- 1 (28 oz.) can diced tomatoes, undrained
- 1 (15 oz.) can dark red kidney beans, rinsed and drained
- 1 (15 oz.) can light red kidney beans, rinsed and drained
Heat a large Dutch oven or pot over medium-high heat. Brown ground beef about 6 minutes, or until no longer pink, stirring to crumble. Drain well and transfer to a small bowl.
Reduce heat to medium and add oil to the pan. Add onions and cook for about 4 minutes. Add garlic to pan; cook 1 minute, stirring constantly (to prevent burning). Add the 4 spices to the pan; cook 1 minute or until fragrant. Add tomato paste; cook 1 minute. Add water, vinegar, and tomatoes to pan; bring to a boil. Add beef and beans to pan; cover, reduce heat, and simmer for 30 minutes.
If desired, serve chili topped with diced onions, shredded cheese, or sour cream.
Yield: 8 servings