Breaking News Bar
updated: 1/11/2011 11:03 AM

Southeast Asian-Mexican Fusion Chili

Success - Article sent! close

2 teaspoons chili powder

1 teaspoon curry powder

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 teaspoon ground coriander

teaspoon cumin

teaspoon chipotle powder

teaspoon onion powder

teaspoon salt

teaspoon grated lemon peel

1 pound ground beef

2 cloves garlic

1 tablespoon olive oil

1 large red pepper, finely chopped

1 cup beef broth

jalapeno, or to taste, finely chopped

cup coconut milk

1 can (14.5 ounces) lentils

1 can (14.5 ounces) fire-roasted tomatoes

Pinch saffron

In a small bowl, combine chili powder, curry powder, coriander, cumin, chipotle powder, onion powder, salt and lemon peel; set aside.

Heat olive oil and garlic together in 3-quart pot. Add ground beef, cooking and crumbling until about halfway browned. Add red pepper, jalapeno and seasoning blend. Continue cooking until beef is browned.

Add beef broth, roasted tomatoes, coconut milk and drained lentils. Add pinch of saffron. Bring to a boil then reduce heat and simmer, covered, about 30 minutes.

Serve as is, or over jasmine rice.

Serves four to six.

Share this page