Not Your Mother’s Chili

We blog about this recipe here.

Not Your Mother's Chili

This is a riff on a recipe from Andrew Carmellini – of NY City restaurant fame. It’s a fun Indian twist to very-American chili.  We think that topping it with the yogurt sauce is essential…a delicious touch! Though you may serve it over rice, we like it just on its own.

  • 1 T vegetable oil
  • 2 lb ground lamb
  • 1 medium red onion, diced (about 1 cup)
  • 2 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tsp garam masala (or 1 1/2 tsp curry powder plus a pinch of cinnamon)
  • 1 tsp chili powder (not pure chile powder; something like Gebhardt)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup canned coconut milk (unsweetened)
  • One 28-ounce can diced tomatoes with their juice
  • 3 cups chicken broth
  • 1 medium red bell pepper, diced (about 1 cup) (optional)
  • One 15-ounce can chickpeas, drained
  • A mix of 3/4 c yogurt, and 2 T lemon juice, a good dash of salt (optional but recommended!)
  • cooked rice (optional)
  • chopped cilantro – for garnish

Heat the oil in a large saucepan over medium-high heat; then add the meat to the pot. Cook and stir for about 2 to 3 minutes, until the meat is almost cooked and is broken up.

Turn the heat down to medium. Add the red onion, ginger, garlic, garam masala, chili powder, salt, and pepper.  Stir well and cook for a minute or two.

Add the coconut milk, tomatoes, broth, and bell pepper.  Stir; then bring the chili up to a simmer. Let it cook, uncovered, just at a simmer, stirring occasionally to make sure it doesn’t stick.

After the chili has cooked about 1/2 an hour,  stir in the chickpeas, and cook for another 45 minutes or so, until the chili has thickened slightly.

Top each bowl with a couple of tablespoons of yogurt sauce and a bit of cilantro; serve over rice, if you wish.

Recipe brought to you by and Andy and Ann.



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