Kosher Indiana Chili Recipe

About this recipe

A hearty and flavorful Kosher chili perfect for dinner, featuring ground beef, kidney beans, and a blend of spices. This dish is a comforting solution for those seeking a satisfying meal.

Ingredients

• - Chilli Powder Rajah
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tate & Lyle Granulated Sugar
• - Cawston Press Pressed Tomato Juice
• 500G Best British Lean Minced Beef 500G
• 200G All Things Butter Unsalted Butter
• 400G Epicure Organic Red Kidney Beans

Instructions

1. 1. Heat a large skillet over medium heat and add 1/2 cup (115 g) of butter. Once melted, add 2 sliced onions and sauté until they become translucent, about 5-7 minutes. Remove from the skillet and set aside.
2. 2. In the same skillet, add 680 g (1 1/2 pounds) of beef mince and cook over medium heat until fully browned, breaking it up into small pieces as it cooks, about 8-10 minutes. Drain any excess fat if necessary.
3. 3. Add 1 can (400 g) of kidney beans (drained and rinsed) and 400 ml of tomato juice to the cooked beef. Stir to combine.
4. 4. Sprinkle in 3 tablespoons of chilli powder and 3 tablespoons of sugar, stirring well to evenly distribute the spices.
5. 5. Return the sautéed onions and the butter they were cooked in to the skillet with the beef mixture. Stir everything together.
6. 6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
7. 7. Serve the chili hot, with your favourite toppings.

How to make Kosher Indiana Chili

1. Soften the onions. Melt 1/2 cup of butter in a large skillet over medium heat, add 2 sliced onions and sauté until translucent, about 5-7 minutes. Remove and set aside.
2. Brown the beef. In the same skillet, cook 1 1/2 pounds of minced beef over medium heat until fully browned, about 8-10 minutes, breaking it up and draining excess fat if needed.
3. Add beans and seasoning. Stir in 1 can of drained kidney beans and 1 can of tomato juice, then sprinkle in 3 tablespoons of chilli powder and 3 tablespoons of sugar. Return the onions and their butter to the skillet.
4. Simmer and serve. Reduce the heat to low and simmer the chilli for 30 minutes, stirring occasionally. Serve hot, with oyster crackers if you like.

Frequently asked questions

What role does Tate & Lyle Granulated Sugar play in Kosher Indiana Chili?

The sugar helps balance the acidity of the tomato juice and enhances the overall flavor profile of the chili. It adds a subtle sweetness that complements the spiciness of the chili powder, creating a more rounded and harmonious taste.

How can I adjust the spice level of Kosher Indiana Chili?

To make the chili milder, reduce the amount of chili powder to 1 or 2 tablespoons. For a spicier version, you can increase the chili powder or add a pinch of cayenne pepper. Always taste as you go to ensure the spice level suits your preference.

What is the best way to ensure the onions are perfectly sautéed for this recipe?

Cook the onions over medium heat until they become translucent and slightly softened, which takes about 5-7 minutes. Avoid browning them, as this recipe relies on their mild sweetness and soft texture rather than caramelized flavors.

What should I do if my chili sticks to the skillet during simmering?

Stir the chili occasionally during the 30-minute simmering phase to prevent sticking. If the mixture seems too thick, add a splash of water or extra tomato juice to loosen it slightly while maintaining its hearty consistency.

Can I freeze leftover Kosher Indiana Chili, and how should I reheat it?

Yes, Kosher Indiana Chili freezes well. Store it in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it in a skillet over medium-low heat, stirring occasionally, until heated through.