YOUR CHILI. BUSH’S® CHILI BEANS #BushsChiliCookOff
Spicy Chili Beans Tikka Chili
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It's Chili Beans, Beef Chili Meat, Garam Marsala, Tahini, Red Onions, Fried Cumin Seeds, Ancho Chile Powder and other spices that area married together with the perfect measure of heavy cream. It's spicy, with a hint of cool!
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This creamy yet spicy chili made with Bush's Best Chili
Beans is one satisfying taste bud feast of flavors with a tikka masala,
tahini, and spiced infused base. You'll go back for more! It’s an easy to make
one-pot chili that is versatile as a bowl entree or as a topping or gravy
crowning so many dishes!
Recipes Makes 4-6 Servings | Prep time: 20 Minutes | Cook Time: 45 Minutes
Ingredients:
8 ounces of ground beef chili meat (80% lean/20% fat)
2 teaspoons cumin seeds
2 ½ cup water, as divided in the recipe instructions
1 cup red onions, diced, plus extra slices for garnish
topping
2 Tablespoons ground ginger
1 teaspoon ground coriander seed
1 teaspoon ground cayenne pepper
1 1/2 teaspoons Ancho chili powder
1 teaspoon dried oregano
¼ cup dried cilantro
¾ teaspoon sea salt
1 Tablespoon garam masala, plus extra for garnish topping
3 Tablespoons tomato paste
½ cup heavy cream
2 (16-ounce) cans BUSH'S® PINTO BEANS IN A HOT CHILI SAUCE
3 Tablespoons jarred ready to use ground tahini (sesame
seeds)
24 Fresh Cilantro Sprigs, washed and stems removed
8 small fresh tomatoes, diced
8 fresh Red Radishes, sliced thin
Limes Wedges (optional)
Directions:
Place chili meat in a large sauce pan and brown over medium
high heat until no pink is showing, breaking up the meat in a pea size crumble
as it brown, about 10 minutes. Transfer the browned meat to a paper towel lined plate and set aside.
Reserve 2 Tablespoons of the fat rendered from the browning
of the meat in the sauce pan.
Add in the cumin seeds and allow to brown for 2-3 minutes
over medium-high heat. Add in the diced
red onion and cook until translucent for about 3 minutes. Add in ½ cup of the
water. Allow it to steam for 5 minutes,
stirring occasionally.
Stir in the ginger, coriander, cayenne pepper, Ancho chili
powder, oregano, dried cilantro, salt, garam masala and tomato paste.
Add the remaining 2 cups of water and simmer for 10 minutes
over medium-high heat. Taste for seasonings and adjust to your likings.
Add in the heavy cream and the chili beans, tahini, and
browned chili meat. Bring mixture to a
boil and then reduce heat to a low simmer for 10 minutes, stirring
occasionally.
Ladle into bowls and garnish with red onion slices, a
sprinkled pinch of garam masala, diced tomatoes, cilantro leaves and slices of
radish and an optional squeeze of lime from a freshly cut wedge.
Note: This chili is awesome also over rice, baked potatoes,
mashed potatoes, French fries, cornbread, waffles, pita bread, biscuits, and/or
pasta.
A few referenced notes from the Sponsors website on
BEANS & HEALTH
Beans are among the most nutritionally complete foods available. No other food comes close to providing the same amount of protein, iron, magnesium, zinc, potassium, and soluble fiber.
- high in complex carbohydrates
- high in dietary fiber
- high in folate
- low in fat
- cholesterol free
- rich in vitamins & minerals
My family has used Bush's products for decades knowing that all their products are the BEST in ready to use. I can open a can and trust that their products deliver goodness to my recipes.
Enjoy this recipe and hopefully you will plan on making this one yourself and taste how dang good this one really is for yourself. Let me know how you like it please!
This NANA can Cook! Hugs dear readers!
Nancy Manlove
