All images © Dina Avila
It’s sort of cold out there (60?!?) and in my ever continuing quest to fill my and Adam’s bellies with yummy soup and stews this fall I came across this little gem in the November issue of Martha Stewart Living. A riff on your everyday chili, loaded with Indian spices and hot peppers, this chili will stick your gut and perhaps cause you to sweat a bit. Pick up some pita chips or crackers to go with this stew. I also think home made cornbread would be a perfect side. I offer you the suggestion of a dollop of yogurt as Martha does but it is optional. We ate this chili with said yogurt last night and it didn’t totally jive with me. Maybe it’s because I’m not a fan of cream based soups. Sans yogurt this chili rocks my world and it’s even better the next day when the flavors have time to meld. Warning: it will be spicier the next day so keep a hanky nearby to wipe your brow.
Spicy Indian Chili
Adapted from Martha Stewart Living
I added stew meat to the chili to make an extra filling meal.
Feel free to omit the meat and keep it vegetarian. It’ll still stick to your gut :)
Use whatever beans you have on hand. Martha suggested kidney or pinto. I used
fava, black and white northern.
1 pound stew meat, optional
1/4 cup flour
Pinch of sea salt
2 tablespoons clarified butter or olive oil
1 28 oz can plum tomatoes, juices saved and coarsely chopped
2 tablespoons olive oil
1 1/4 cup shallots, minced
2 tablespoons garlic, minced
1 tablespoon ginger, grated on a fine microplane
2 Serrano peppers, chopped
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground tumeric
4-5 cups cooked beans plus 2-3 cups of the cooking water
Coarse sea salt
Sprigs of cilantro
Ground sumac, optional
Toss the stew meat with the flour and salt.
Warm clarified butter or olive oil in a saucepan.
Add stew meat and cook, turning until browned on all sides.
Add the tomatoes and their juice. Cover and let simmer for about an hour until meat is tender.
In the meantime, warm olive oil in a soup pot over medium heat and add the shallots and garlic.
Cook stirring often until softened and golden. About 10 minutes.
Add the ginger, chilies and spices. Stir occasionally until it becomes fragrant. 1-2 minutes.
Add the beans and their liquid.
Mash a bit of the beans with a potato masher or large fork.
Add the meat and tomato mixture and stir to combine.
Add coarse sea salt to taste.
Top with cilantro, yogurt and a light dusting of sumac and coarse sea salt, if needed.
Serve with crackers, pita chips or cornbread.