A trinity of spices: chili powder, taco seasoning, and sweet curry or a triumvirate of vegetables: carrots, peas, and cauliflower- either way three is the magic number.
I have long wanted to serve up a curry chili but there was some level of uncertainty as to how chili and curry would “get along” with one another. With a mind toward peace and harmony, I added the taco seasoning to chaperone. Spice-related stress now-abated, I turned attention to my clinically verified veggie chili neurosis. I was concerned that a full-on vegetarian chili might be lacking in one dimension (remember the important Venn diagram?) Ground beef salves the phobia. Ok, in the interest of full disclosure, ground beef treats the symptoms but doesn’t actually cure the disease. I like to use hamburger meat as a Band-Aid (oh, and a metaphorical Band-Aid as well.)
1 lb ground beef
¾ C diced onion
2 ½ C diced cauliflower
2 C vegetable juice
1 C canned diced tomatoes
1 T chili powder
1 T taco seasoning
1 t sweet curry powder
1 C frozen peas and carrots
- Brown ground beef and drain most of the fat (not all, you paid for it. You might as well use at least some of the fat)
- Add remaining ingredients (except frozen peas) and set pot to boil.
- When chili reaches a boil, turn down the heat and simmer for 30 minutes.
- Add peas and carrots, simmer 10 more minutes.
- Serve over rice.
In the years leading up to AD 2014 (The Year of Chili), I had made innumerable curry-based meal. Pre and Chili Jr liked exactly ZERO of them. In a complete stupefaction, the trifecta curry chili was well loved by both. I don’t understand but I refuse to complain. The remaining ITP, Mrs. Chili365 and The Pirate, also revered this offering. I can’t blame them, as the chili was great. There was a nice equilibrium between meat and vegetables. The bouquet of spices offered a kick-ass earthy/spicy flavor that made you wish for another bowl (and another after that.) This meal is once, twice, three times a chili.