While there is some dispute over chili’s origins, historians agree that its roots are deep in the heart of Texas -- an American classic. This one-pot SugarRoti interpretation combines traditional Texas chile and beans with our unique Indian (Gujarati) based SugarRoti Lentil Nu Spice blend to create an unbelievably delicious SugarRoti Chili with its own unique spice and heat.
Enjoy over rice, quinoa, couscous, with cornbread, a roti (also known as chapati – a round flatbread from India) or by itself.
- 1 SugarRoti Lentil Nu Spice Package
- 3 tablespoons olive oil or ghee (clarified butter)
- 1 medium yellow onion, finely chopped (approx. 2 cups)
- 1 medium red bell pepper, seeded and chopped (approx. 1 cup)
- 2 tablespoons tomato paste
- 1 lb lean ground beef (you can replace this ingredient with an additional 15 oz can of beans to make it vegetarian)
- 1 15 oz can crushed tomatoes
- 1 tablespoon brown sugar
- 2 15 oz cans beans, drained (we like to use kidney beans, but your favorite will also work)
- 1 cup frozen corn
- 1 cup beer (we prefer a pilsner or use your favorite broth; use only ½ cup if cooking in slow cooker)
- 1 tablespoon Worcestershire or soy sauce
- 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
- sour cream or yogurt, to taste
- shredded cheddar cheese, to taste
- ¼ cup fresh cilantro, finely chopped
- Heat oil in a large saucepan over medium heat. Add SugarRoti Lentil Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
- Add onion, bell pepper, tomato paste, beef and serrano. Sauté until beef is browned. Add tomatoes and stir, scraping bottom of pan (5-8 min).
- Add brown sugar, beans, corn, beer, Worcestershire sauce and bring to boil. Reduce heat and simmer uncovered (40-60).
- Remove chili pepper and curry leaves. Stir in sour cream or yogurt and garnish with cilantro and cheddar cheese before serving.
Slow Cooker Recipe
- Combine all ingredients in your slow cooker and cook on medium heat until beef is cooked. Remove chili pepper and curry leaves. Stir in sour cream or yogurt and garnish with cilantro and cheddar cheese before serving (2-3 hours).
*Leftovers can be refrigerated up to 3 days or frozen