INDO-TEXAN CURRY CHILI
Steps:
- Cook ground beef and garlic in large pot until meat is browned. Drain fat. Add curry powder, coriander, cumin, and lemon peel. Stir in sweet peppers, tomato puree, undrained Rotel, broth, coconut milk, and ketchup. Bring to a boil; reduce heat. Simmer for 1 1/2 hours or until desired consistency. Serve over warm rice.
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Md Nahim
[email protected]5 stars! This chili is a winner!
Jowayne Koopman
[email protected]This chili is so easy to make and it's packed with flavor. I'll definitely be making it again.
Shavaughn Knight
[email protected]I'm a vegetarian, so I used crumbled tofu instead of chicken in this chili. It was delicious!
cap ets
[email protected]I'm allergic to tomatoes, so I substituted diced zucchini in this recipe. It turned out great!
Megan Cornelius
[email protected]This chili is too spicy for me. I'll have to reduce the amount of chili powder next time.
beauty of Pakistan TV
[email protected]I followed the recipe exactly and the chili turned out bland. I think it needs more spices.
Atif Achakzai
[email protected]This recipe is a keeper! I can't wait to make it again for my family.
WizardCodeXD
[email protected]I made this chili in my slow cooker and it turned out perfectly. I love that I can just set it and forget it.
Sandra Rwabukye
[email protected]This chili is a great way to use up leftover chicken. I also added some chopped sweet potatoes for extra veggie goodness.
EferG
[email protected]I'm not usually a fan of chili, but this recipe changed my mind. The curry spices added a depth of flavor that I didn't expect.
Sheila Black
[email protected]This Indo-Texan Curry Chili was a hit at my last potluck! The unique blend of Indian spices with traditional chili flavors was a delightful surprise for my guests.