Masalabilities: Mom’s Chili

Gourmet chili beans with extra lean beef

By Salima Jivraj

Masalabilities! A series of recipes with a ‘masalalicious’ twist by moms for moms.

Our first submission is from Humaira Shah of Toronto, Ontario. Humaira, a busy mom of three beautiful children is also a talented baker and cake decorator and runs her own business designing cakes for special occasions.

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Her recipe for Mom’s Chilli is perfect for upcoming Super Bowl weekend! Chilli is a great addition and this South Asian twist will be a hit amoungst your lineup.

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When I saw latest post for collecting recipes on Facebook from Masalamommas, I knew I had to contribute! Cooking and feeding one’s family, though a necessity is more than just nourishing bodies and providing nutrients.  Certain dishes can bring about warm memories of one’s childhood or transport one to a favourite place or time in life.  While racking my brain trying to think of a dish that does just that, the answer came fairly quickly, my mom’s Chilli!

A fusion of both Tex-Mex and Pakistani flavours, my mom’s chilli is a dish we often recreate at home, especially during these cold winter months.  A great recipe that lends itself easily to customization, I hope you and your readers enjoy it!

Mom’s Chilli

1 lb ground beefGourmet chili beans with extra lean beef
1 large onion chopped
1 to 2 carrots sliced
1 to 2 stalks celery sliced
1/2 a green bell pepper chopped
1/2 a red bell pepper chopped
4 cloves garlic minced
1 can black beans or kidney beans, drained
14 ounces crushed tomato’s
3 to 4 cups water or stock of choice
450 grams dried pasta of choice
1 bay leaf
1 tbsp cumin powder
2 tsp curry powder
1 tsp dried oregano
2 tsp paprika
1 tsp cayenne powder (or to taste)
1/2 tsp pepper (or to taste)
2 tsp salt (or to taste)
2 to 4 tbsp oil

Serving condiments:
Sour cream
grated cheese
cilantro
chopped red onions or green onions
tortilla chips

Heat oil over medium heat in a heavy based large pot.  Sauté the onions, celery, bell peppers, carrots, garlic and bay leaf until onions turn translucent and vegetables are starting to soften.  Add in all the spices along with the ground beef, and sauté stirring frequently to break up the meat.  Stir in the crushed tomato along with water/stock and black beans. The final consistency depends on how you prefer it, some prefer it soupier, and others prefer a thicker, heartier chili. Turn down the heat to low
and cover, allow to simmer for at least 1 hour but I generally let it go for 2 or more hours (the longer the better!).  About 30 minutes before serving, stir in the dried pasta and continue to simmer covered until the pasta is cooked through. Make sure to fish out the bay leaf before serving.

Serve alongside condiments and enjoy!

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If you try Mom’s Chilli, let us know what you think! If you have a recipe to share, we want to feature it here in our MasalAbilities Series showcasing our reader’s own recipes! Email your recipe to food@masalamommas.com and show us your MasalAbilities!


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