Chili

Ingredients

• 2-3 lbs ground meat, chicken or finely chopped vegetables (mixture of sweet potatoes, bell pepper, carrots, beets, spinach, peas)  
• 3 large onions, finely chopped
• 6 cloves garlic, finely chopped
• 1 28oz can crushed tomatoes or finely chopped fresh tomatoes
• 1 16oz can tomato sauce
• 1 16oz can pinto beans, drained or dry beans, soaked for 4-6 hours in water and then cooked
• 1 16oz can kidney beans, drained or dry beans, soaked for 4-6 hours in water and then cooked
• 2-3 tbsp oil 
• 4-6 tbsp roasted cumin, ground
• 2-3 tbsp chili powder, to taste
• 1 7oz can Chipotle peppers in Adobo sauce, finely chopped or 2 tbsp jalapeño or cayenne peppers, finely chopped
• 6-8 curry leaves, dried and powdered (optional)
• 2-4 cups water or broth
• salt to taste
• chopped green chili, yellow onions, green onions, coriander leaves (cilantro), grated cheese and/or sour cream, for garnish

Directions

1. Heat oil in sauce pan. Add onions and garlic and fry until onions are slightly browned.
2. Add meat, chicken or vegetable mixture. Fry on medium heat for 10 min or until the meat is no longer pink,
3. Add all dry spices and stir well. for another 5 min.
4. Transfer the mixture to a crock pot and mix in the remaining ingredients.  Add salt to taste and mix well.
5. Cook on low setting for 6-8 hours or high setting for 3-5 hours.
6. Serve with chopped green chili, yellow onions, green onions, grated  cheese and/or sour cream.

Serves 8-10

TIC
Quantity of water can be varied depending on the required consistency. Less water is required for serving on a bun. Pinto beans can be substituted with other lentils like Garbanzo beans (Bengal gram), Mung bean or any dal, for a different texture/taste. Make chili 1-2 days in advance, cover tightly and refrigerate. On serving day, add extra water/broth, as desired and cook on low for 1-2 hours.