Spicy Chipotle Beef and Bean Chili with Japanese Curry Twist

"As an Asian American, I was fortunate to grow up with a blend of both American and Asian culinary traditions in my household. Boxed curry was a familiar comfort food that my mom would often rely on when she was pressed for time but still wanted to serve up a nourishing, homemade meal for us kids. Now, as the one responsible for cooking in my own family, I draw inspiration from the diverse array of cultural influences I've been exposed to. This recipe is a reflection of that fusion, adding a subtle Asian twist to a quintessentially American dish."

Prep Time

15 min.

Cook Time

30 min.

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
Ground beef 1 lb (450g), 1, 4, 1, 1 can (15 oz), 1 can (15 oz), 1 can (14.5 oz), 1.5, 2 tbsp, 3 tbsp, 1 tbsp, 1 tsp, 1 tsp, 1/2 tsp, 1 tbsp, 1 tbsp, 1/8 tsp, 1 cube, to taste, 1/2 cup, 1/2 cup
Onion, chopped
Garlic cloves, minced
Roasted green bell pepper, diced
Kidney beans, drained and rinsed
Black beans, drained and rinsed
Diced tomatoes
Chipotle chilies in adobo sauce, minced
Tomato paste
Butter
Chili powder
Ground cumin
Smoked paprika
Grated ginger
Worcestershire sauce
Brown sugar
Cayenne pepper
Japanese curry roux
Salt and pepper
BLACK BOX Pinot Noir wine
Beef broth

Directions

Instructions:

  1. In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.

  2. Add minced garlic to the pot and cook for another 1-2 minutes until fragrant.

  3. Add the ground beef to the pot and cook until browned and cooked through, about 5-7 minutes.

  4. Pour in the BLACK BOX Pinot Noir wine, stirring to scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to allow the flavors to meld together.

  5. Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly.

  6. Stir in the diced tomatoes (with their juices), minced chipotle chilies in adobo sauce, drained kidney beans, and drained black beans. Bring the mixture to a simmer.

  7. Break off 1 cube of the Japanese curry roux and add it to the pot. Stir until the roux has completely dissolved into the chili.

  8. Stir in the Worcestershire sauce, brown sugar, chili powder, ground cumin, smoked paprika, grated ginger, and cayenne pepper.

  9. Pour in the beef broth, stirring to combine. If you prefer a thinner consistency, you can add more beef broth as needed.

  10. Taste the chili and adjust the seasoning with salt, pepper, and additional cayenne pepper if desired.

  11. Let the chili simmer for about 20-30 minutes, stirring occasionally, until thickened to your desired consistency.

  12. Once the chili is ready, serve hot over cooked rice or with chips.

  13. Garnish with optional toppings such as shredded mozzarella or smoked gouda cheese, sour cream, and sliced green onions if desired.

  14. Enjoy the chili with a glass of BLACK BOX Pinot Noir wine.