Indian chili is a fusion midway between traditional chili con carne and Indian keema. This recipe is not especially hot. The essential ingredient is the Hungarian sweet paprika which provides the brick-red color and acts as emulsifier for the dish. This recipe comes from Indian chef Julie Sahni in her book Savoring Spices and Herbs, page 163.
The best part of this recipe is the tomato relish used as a topping for it. You can find the tomato relish here.
1 lb. lean ground beef
½ cup finely chopped onion
1 tsp minced garlic
1 Tbsp grated or crushed fresh ginger
½ tsp turmeric
1 tsp ground red pepper
1 Tbsp Hungarian sweet paprika
1 cup chopped peeled tomatoes, fresh or canned
2 cups chicken stock, low-sodium canned broth, or water
1 can (16 oz.) chickpeas, rinsed and drained
Freshly ground black pepper and kosher salt
¼ cup chopped cilantro
2 cups Fresh Tomato Relish (see separate post)
1. Saute the meat in a heavy skillet over medium-high heat, stirring, until there is no more pink and the liquid has evaporated, about 5 minutes. Add the onion, garlic, ginger, cumin, and turmeric. Cook for 2 minutes. Add the red pepper, paprika, tomatoes, and stock. Bring to a boil.
2. Lower the heat and cook, covered, for 40 minutes, or until the meat is tender and the chili is thick, checking and stirring occasionally. Add the chickpeas during the last 10 minutes of cooking. Season to taste with pepper and salt. Fold in the cilantro and serve garnished with the tomato relish.