Kosher Spiced Bean Chili Recipe

About this recipe

A hearty and flavorful chili made with beans, spices, and vegetables, perfect for a satisfying kosher dinner. This dish is packed with bold flavors and is easy to prepare.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 1 ltr Real Fruit Power Tomato Juice
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 1 pc (52 g) On1Y Paprika Powder
• 500G Limgane Red Pepper Powder, Gochugaru For Seasoning 임가네 고춧가루 조미용 500G
• 250 g Mirchi Powder (Bedagi)
• 1 pack (50 g) Tmi Colman Laung Cloves
• 50 g Zoff Premium Indian Bay Leaf
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it apart with a spoon, about 8-10 minutes.
2. 2. Add the chopped onion and diced green pepper to the skillet with the beef. Cook for another 5 minutes until the vegetables are softened.
3. 3. Drain any excess fat from the skillet and season the mixture with salt and pepper to taste.
4. 4. In a large pot, combine the red kidney beans, tomato juice, paprika, red pepper, and chili powder. Stir well to mix.
5. 5. Place the cloves and bay leaf in a piece of cheesecloth, tie it securely, and add it to the pot with the bean mixture.
6. 6. Add the browned beef and vegetable mixture to the pot. Stir all the ingredients together thoroughly.
7. 7. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer uncovered for 1 hour, stirring occasionally.
8. 8. Remove the cheesecloth with the cloves and bay leaf before serving. Serve the chili hot, garnished with your favorite toppings if desired.