Kosher Virginia Chili Recipe

About this recipe

A hearty and flavorful chili adapted to meet kosher dietary requirements, perfect for a satisfying dinner. This dish combines rich spices, beans, and a touch of chocolate for a unique twist.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 400 g Pastazara Finely Chopped Tomatoes
• 250 g Mirchi Powder (Bedagi)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 400 g Zehrat Safa Tomato Paste, 4
• 1 kg Rajdhani Red Rajma
• 1 kg Whole Farm Grocery Sugar (Packet)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 100 g X 3 Mtr Coriander Powder Combo
• 1 pack (25 g) Snapin Nutmeg Powder
• 150 g Cadbury Cocoa Powder Mix

Instructions

1. 1. Heat a skillet over medium heat and add 1 diced Sambar Onion. Cook until it becomes transparent, about 5 minutes.
2. 2. Add 1 diced Organically Grown Green Capsicum to the skillet. Cook for another 5 minutes.
3. 3. Stir in 1 1/2 tbsp Mirchi Powder (Bedagi), 1 1/2 tsp Mtr Coriander Powder Combo, 1/4 tsp Snapin Nutmeg Powder, and 1 tsp Tata Sampann Pure Black Pepper Powder. Mix well and cook for 1 minute to toast the spices.
4. 4. Remove the skillet from heat and set the vegetable mixture aside.
5. 5. In a large pot, combine 2 cans of Pastazara Finely Chopped Tomatoes, 1 can of Zehrat Safa Tomato Paste, 2 cans of Rajdhani Red Rajma (drained and rinsed), 1 1/2 tbsp Whole Farm Grocery Sugar (Packet), and 1/2 oz Cadbury Cocoa Powder Mix. Bring the mixture to a boil over medium-high heat.
6. 6. Add the vegetable mixture to the pot, reduce the heat to low, and let the chili simmer for about 3 hours, stirring occasionally to prevent sticking.
7. 7. Taste and adjust seasoning with additional Namakwali Authentic Mix Seasoning Flavoured Salt if needed. Serve hot with cornbread, muffins, or your favorite toppings like grated cheese or crackers.