Southeast Asian-Mexican Fusion Chili

Updated 1/11/2011 11:03 AM

2 teaspoons chili powder

1 teaspoon curry powder


1 teaspoon ground coriander

teaspoon cumin

teaspoon chipotle powder

teaspoon onion powder

teaspoon salt

teaspoon grated lemon peel

1 pound ground beef

2 cloves garlic

1 tablespoon olive oil

1 large red pepper, finely chopped

1 cup beef broth

jalapeno, or to taste, finely chopped

cup coconut milk

1 can (14.5 ounces) lentils

1 can (14.5 ounces) fire-roasted tomatoes

Pinch saffron

In a small bowl, combine chili powder, curry powder, coriander, cumin, chipotle powder, onion powder, salt and lemon peel; set aside.

Heat olive oil and garlic together in 3-quart pot. Add ground beef, cooking and crumbling until about halfway browned. Add red pepper, jalapeno and seasoning blend. Continue cooking until beef is browned.

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Add beef broth, roasted tomatoes, coconut milk and drained lentils. Add pinch of saffron. Bring to a boil then reduce heat and simmer, covered, about 30 minutes.

Serve as is, or over jasmine rice.

Serves four to six.