Ready In2¼ hr

Rating(0)CommentsRead comments

Vindaloo, a popular Indian curry layered with heady spices, vinegar and aromatics, is the inspiration behind this vibrant beef chili. Dried chiles and whole spices are lightly toasted then puréed with garlic, ginger and vinegar to create a vindaloo paste that’s both spicy and tangy. (Whole spices yield the best flavor, but using ground will still achieve great results.) Sour cream and avocado — classic chili toppings — finish the dish with creamy texture and cooling contrast to balance the richly spiced sauce. Dried Kashmiri chiles can be found in Indian markets or online and give the most authentic flavor, but dried New Mexico and guajillo chiles are good alternatives.

or to save this recipe.

---

Yield:4 servings

8 dried Kashmiri chiles (or 3 stemmed and seeded dried New Mexico or guajillo chiles)

1 (3-inch) cinnamon stick, broken into pieces (or ¼ teaspoon ground cinnamon)

1 teaspoon cumin seeds (or 1 teaspoon ground cumin)

½ teaspoon black peppercorns (or ½ teaspoon ground black pepper)

7 green cardamom pods, pods cracked open, seeds reserved (about ¼ teaspoon seeds or ¼ teaspoon ground cardamom)

3 whole cloves (or a few pinches of ground cloves)

8 garlic cloves

1 (1-inch) piece peeled fresh ginger

¼ cup distilled white vinegar

1 tablespoon turbinado or light brown sugar

1 medium white onion, half coarsely chopped and half finely chopped

3 pounds beef chuck roast, cut into 1-inch pieces

Salt and pepper

4 tablespoons safflower or canola oil, divided

2 tablespoons tomato paste

1 small tomato, cut into ¼-inch pieces (about 1 cup)

1 bird’s-eye chile (optional), thinly sliced

Optional toppings (chopped cilantro, chopped onion, cubed avocado and sour cream), for serving

Cooked basmati rice, crusty bread or naan

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

21 grams carbs; 218 milligrams cholesterol; 672 calories; 18 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 33 grams fat; 1 gram trans fat; 4 grams fiber; 1270 milligrams sodium; 76 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Step 1

In a small skillet, combine dried chiles, cinnamon stick, cumin seeds, peppercorns, cardamom seeds and cloves over medium-low. Cook, stirring, until fragrant and lightly toasted, 1 to 2 minutes. (If using ground spices, toast just the dried chiles.) Transfer to a blender. 1.

Step 2

Add garlic, ginger, vinegar, sugar and coarsely chopped onion to the blender and purée until smooth. Scrape the chile paste into a large bowl. Add meat, season with salt and pepper and mix to evenly coat. 1.

Step 3

In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add the finely chopped onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring occasionally, until lightly caramelized, 2 minutes. Add chopped tomato, season with salt and pepper and cook, scraping the bottom of the pan to lift up any browned bits, until tomato has broken down, liquid has evaporated and mixture has thickened, 5 minutes. 1.

Step 4

Add the meat mixture, bird’s-eye chile (if using) and the remaining 2 tablespoons oil and mix until well combined. Stir in 2 cups of water and bring to a boil. Cover, reduce heat to low and cook, stirring occasionally, until meat is tender and chili is slightly thickened, 1 ½ hours. Season to taste with salt and pepper. 1.

Step 5

Divide chili among bowls and finish with any of the optional toppings. Serve with rice or bread on the side. 1.

Private Notes

Leave a Private Comment on this recipe and see it here.

0 user ratings

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

There aren’t any comments yet. Be the first to leave one.

There aren’t any comments yet. Be the first to leave one.

Private comments are only visible to you.

---

or to save this recipe.

---