Indian Masala Chili

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3.5 by 11 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Prep: 30 mins
  • Cook: 45 mins

Indian Masala Chili

Directions

  1. In a large saucepan cook beef over medium heat until browned, about 5 minutes. Drain fat; set aside. In the same saucepan cook onion, carrot, jalapeno pepper, garlic, and ginger for 5 to 7 minutes or until soft. Add Indian Masala and paprika; cook 1 minute. Add tomatoes and cook 5 minutes more, stirring occasionally. Stir in beans, broth, salt, and reserved beef.
  2. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Top each serving with yogurt and cilantro. Garnish with apple slices, if desired.

From the Test Kitchen

*Handling Hot Peppers

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Indian Masala Spice Mix

Directions

  1. Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.
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Nutrition Facts (Indian Masala Chili)

  • Per serving:
  • 383 kcal ,
  • 20 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 61 mg chol. ,
  • 1084 mg sodium ,
  • 30 g carb. ,
  • 9 g fiber ,
  • 12 g sugar ,
  • 24 g pro.
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11 Ratings

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