Kashmiri-Masala Chili

w/ Pickled jalapeño

& Cilantro Crema

Kashmiri & Garam Masala meet Ancho in this rich flavored chili sauce with San Marzano tomatoes, Tejpatta & Bay leaf aromatics, Poblano & Red Bell peppers, caramelized beef & mushroom umami, finished with pickled jalapeños & Cilantro Crema.

Ingredients

Cilantro Crema

3/4 cup fresh cilantro

1 cup sour cream

2 tablespoons cream

Salt

Kashmiri Masala Chili

3 tablespoons olive oil

3 cups diced, yellow onion

Salt

2 tablespoons butter

1 cup diced, red bell pepper

1 1/4 cups diced, poblano pepper, seeds removed

1 1/2 tablespoons freshly minced, garlic

3 tablespoons double concentrate tomato paste (Cento)

1 1/2 teaspoons toasted, ground coriander seeds

2 teaspoons ground, garam masala

5 ounces white mushrooms, halved

1, 28 ounce can (3 cups) whole, San Marzano tomatoes, crushed (Cento)

1/4 cup less/low sodium soy sauce

1 quart beef stock

2-3 Turkish bay leaves (depending on size)

1 Tejpatta leaf

1 tablespoon Ancho chili powder

1 1/2 teaspoons Kashmiri chili powder

Red chili pepper, ground (optional: Guntur, Byadgi, Cayenne)

2, 15 ounce cans red kidney beans or your favorite legume, drained (about 1 1/2 cups per can)

1 1/2 pounds ground beef

Black pepper & salt

Pickled jalapeños, jarred

Directions

Note: You will need a small blender for crema recipe: Bullet blender, etc.

Cilantro Crema

Add the cilantro, cream and 1/4 cup of the sour cream to a blender and puree. Add to a bowl with the remaining sour cream, season with salt and whisk. Chill in the refrigerator to firm back up.

Note: The mushrooms are used to give extra umami to the chili sauce and will be removed at the end of cooking.

Add the olive oil to a 3-4 quart Dutch oven or soup pot over medium heat. Add the onion, a few pinches of salt and cook until onions start to soften. Add the butter, red bell & poblano peppers and cook until peppers start to soften. Add the garlic and tomato paste and cook, 3-4 minutes, stirring often. Add the coriander and garam masala and cook 1 minute. Stir in the mushrooms, tomatoes, soy sauce and beef stock. Add the aromatic leaves, Kashmiri & Ancho powders, bring to a simmer, reduce to low/med-low, cover and simmer for 35 minutes, stirring occasionally.

While chili sauce is simmering, brown the beef.

Seasoned Beef

Note: If you want to use the beef fond after browning, deglaze the pan with a few tablespoons of water and add to the pot.

Heat a large skillet over medium-high temperature. Break the beef into bite sized pieces and add to the skillet. Season with salt & pepper and brown/caramelize well. Drain off fat.

After the chili sauce has simmered 35 minutes, add 1 to 1 1/2 cans of the kidney beans along with the beef and simmer 10-15 more minutes or until desired richness. Remove the mushrooms, adjust salt, and add desired amount of red chili pepper for additional heat (optional).

Add desired amount of pickled jalapeños to the chili or serve on the side with the cilantro crema. Serves 6-8.