Southeast Asian-Mexican Fusion Chili

2 teaspoons chili powder

1 teaspoon curry powder

1 teaspoon ground coriander

½ teaspoon cumin

½ teaspoon chipotle powder

¼ teaspoon onion powder

¼ teaspoon salt

½ 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

½ jalapeno, or to taste, finely chopped

¾ 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.