GARAM MASALA CHILI

GARAM MASALA CHILI

Sautéed sweet onions and peppers, pinto beans and sweet white and yellow corn simmered in a tomato sauce seasoned with fresh garlic, Garam Masala spice, curry and chili powder. A new and exciting way to experience chili!

Makes 13 cups

1/4 cup extra virgin olive oil

1 jumbo, or 2 sm. green peppers, cored and cut into 1/2-3/4 inch squares

1 jumbo sweet onion, peeled and cut into 1/2-3/4 inch squares

salt and freshly ground pepper to taste

15 oz. can whole kernel yellow corn, with liquid

15 oz. can whole kernel white corn, with liquid

3, 15 oz. cans pinto beans, with liquid

28 oz. can diced tomatoes, with liquid

28 oz. can tomato puree

10-3/4 oz. can condensed tomato soup

1 c. freshly brewed decaffeinated coffee

1 T. garlic granules

2 T. mild curry powder

2 T. mild chili powder

2 T. Garam Masala spice (locate in Indian markets)

2 t. onion powder

1 teaspoon turmeric

1 t. liquid bouillon (Gravy Master, Maggi Seasoning, etc.)

1/4 c. sugar

2 T. additional mild chili powder

1 T. dried rubbed sage

salt and pepper to taste

In large soup pot, over medium heat, melt oil. Add peppers and onion, salt and freshly ground pepper to taste, then sauté, stirring frequently, till wilted.

Add remaining ingredients, except for, the additional chili powder, sage and additional salt and pepper. Stir well, then simmer, uncovered, at a fizzle of a boil, for 1 hour, stirring occasionally.

After one hour, add 2 tablespoons additional chili powder and sage. Stir well, salt and pepper to taste, then cook as before for an additional hour.

Turn heat off and let set for several hours, or even better, overnight, before serving.

Notes: Garam Masala is a potent blend of spices used in Indian cooking, so don’t use more than called for. Even with the other spices, the Masala will dominate the chili. We use the other spices (also potent) as a support for the strength of the Masala.

The chili will be thin at first, then become thicker as it cooks. We let this chili set several hours before serving to allow for further maturation of the flavors.

This is a slow cooking, long setting chili, so if you want something quicker, try one of the other delicious chili recipes in this section.

If you want to mix beans, go right ahead. Black beans, garbonzo beans (chick peas), light red kidney beans all work well.

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