Kill City Chili

Name: Kill City Chili
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 tbsp. olive oil; 2 1 ⁄ 2 lb. ground beef; 1 ⁄ 4 cup dark chile powder; 2 1 ⁄ 2 tbsp. curry powder; 3 cloves garlic, finely chopped; 1 large yellow onion, finely chopped; 1 medium green bell pepper, stemmed, seeded, and finely chopped; 2 (16-oz.) cans red kidney beans, drained and rinsed; 1 (28-oz.) can crushed tomatoes; Kosher salt and freshly ground black pepper, to taste; 3 tbsp. finely chopped cilantro, plus more for garnish; 1 cup grated Monterey Jack cheese, for serving; Sour cream, for serving

Serves
serves 6-8

INGALLS PHOTOGRAPHY

This meaty, curry-spiced chili first appeared in the “Eat This” column in the February 1992 issue of Sassy magazine as a recipe courtesy of Weasel, a character from the comic strip “Guy Stuff” by Jim Ryan. It first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Sassy Magazine’s “Eat This”.

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Equipment

Ingredients

3 tbsp. olive oil
2 ¹⁄₂ lb. ground beef
¹⁄₄ cup dark chile powder
2 ¹⁄₂ tbsp. curry powder
3 cloves garlic, finely chopped
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and finely chopped
2 (16-oz.) cans red kidney beans, drained and rinsed
1 (28-oz.) can crushed tomatoes
Kosher salt and freshly ground black pepper, to taste
3 tbsp. finely chopped cilantro, plus more for garnish
1 cup grated Monterey Jack cheese, for serving
Sour cream, for serving

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Instructions

Step 1

Heat oil in a 6-qt. saucepan over medium-high heat. Add beef; cook, stirring and breaking up meat into small pieces, until browned, 5–7 minutes. Add chile and curry powders, garlic, 3⁄4 the onion, and the bell pepper; cook, stirring occasionally, until vegetables are soft, 8–10 minutes. Add beans, tomatoes, salt, and pepper; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until chili is thick, about 30 minutes. Stir in cilantro and ladle chili into bowls; garnish with remaining onion, plus cilantro, cheese, and sour cream.

Heat oil in a 6-qt. saucepan over medium-high heat. Add beef; cook, stirring and breaking up meat into small pieces, until browned, 5–7 minutes. Add chile and curry powders, garlic, 3⁄4 the onion, and the bell pepper; cook, stirring occasionally, until vegetables are soft, 8–10 minutes. Add beans, tomatoes, salt, and pepper; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until chili is thick, about 30 minutes. Stir in cilantro and ladle chili into bowls; garnish with remaining onion, plus cilantro, cheese, and sour cream.