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