Black Red Lentil Chili with Beef
Red chili made with black lentils instead of the usual bean suspects.
Calories per serving: 291kcal
Ingredients
~~ -- For the Chilis -- ~~
- 4 Dried California Chili Pods
- 2 quarts Water
- 1 teaspoon *Beef base
~~ -- For the Lentils -- ~~
- ½ pound Black lentils
- 1 clove Garlic
- 1 Bay leaf
~~ -- For the Chili -- ~~
- 1 tablespoon *Olive oil
- 1 Onion, chopped
- 1 clove Garlic, chopped
- 2 tablespoon Cumin
- 1 teaspoon Cayenne
- 1 pound Ground beef
- 1 28 oz can San Marzano tomatoes, crushed
- 1 tablespoon Red pepper sauce
- 1 teaspoon yellow mustard
- 1 tablespoon Cornmeal
Instructions
- Mis En Place
Prepare the Chilis
- Heat a cup of water and add the beef base to it. Stir thoroughly, then put the chilis in the broth. Be careful. Put another bowl with something heavy on it so they can soak covered. Soak for one hour. Remove from water, straining and reserving the water. Discard stems and most seeds, then put them into a small food processor and process into a paste. Set aside.
For the Lentils
- Put the lentils, broth, bay leaf, and broken up pieces of garlic in the pressure cooker. Cook on high for 6 minutes and use the quick release. Set aside.
For the Chili
- Put olive oil in a dutch oven and saute the onions and garlic until the onions are translucent. Add the cumin and cayenne and mix thoroughly. Don't let it burn! Add the ground beef and brown it.
- Using your hands, break the whole tomatoes up and put them in the pot with the ground beef. Add the juice in the can, too.
- Add the reserved chilis and their juice.
- Add the red pepper sauce.
- Add the yellow mustard.
- Taste for seasoning.
- Lower the heat and let it simmer for about an hour or until the liquid has reduced by half. Add the cornmeal and stir until thickened. Add the lentils and cook for an additional 10 minutes or until it''s all hot and tasty.
Notes
Serve with sour cream if desired.
Scan for full nutrition info and step-by-step photos.
