Monsoon Coast East West Chilli

medium

North American and Indian flavours marry for a perfect warming meal on a cold night.

Ingredients

½ head of garlic

1-2 tsp olive oil

1 large onion, chopped

2 TBL butter

2 stalks celery, chopped

1 jalapeno pepper, diced

1 TBL vegetable oil or ghee

1 lb ground beef or turkey

1 TBL BBQ & Roast Rub

1 TBL Monsoon Tandoori

1 tsp smoked paprika

1 bay leaf

1 28oz-can chopped tomatoes

1 19oz-can red kidney beans, rinsed and drained

1 green pepper, diced

Salt and pepper to taste

Instructions

1

Separate cloves of garlic. Leave skin on; cut off the root end. Put garlic cloves in a piece of foil, drizzle with olive oil, wrap tightly and bake at 350°F for 30-40 minutes until soft and fragrant. Remove garlic cloves from skins and mash with a fork. Reserve.

2

While garlic is roasting, heat your favourite chilli pot or dutch oven over medium heat.

3

Add butter and melted. add onions and stir to coat. Reduce heat to medium low and sauté onions for 15-20 minutes (stirring frequently) until golden.

4

Add celery and sauté another 3 minutes.

5

Add diced jalapeños and a sprinkle of salt. Sauté for another minute. Remove mixture from pan and reserve.

6

Turn heat up to medium-high, add 1 TBL vegetable oil or ghee \ and ground beef or turkey. Cook until meat is evenly browned. Season with salt and pepper.

7

Stir in onion mixture, mashed roasted garlic, Monsoon Coast spices, bay leaf and paprika. Stir to combine and cook for 1-2 minutes.

8

Add diced tomatoes, cover and let simmer for 3 minutes then stir.

9

Add kidney beans to the pot along with the green pepper and about ½-¾ cup water. Add salt to taste.

10

Reduce heat to low, cover and let simmer for 1-2 hours.

11

Adjust seasoning to taste. Garnish with fresh chopped cilantro.

12

Serve with corn bread or a nice crusty bread.

Makes a big pot