One-Pot Chicken Chilli Con Carne is easy, healthy & totally delicious. This recipe is a delicious twist on the traditional chilli con carne, made with minced chicken, red kidney beans and a tomatoes sauce, tempered with whole spices like bay leaf, cardamom, cloves and cinnamon, flavored with Indian spice mix.
For those who are not familiar with this hot dish ,Chili con carne, is a spicy stew containing chilli peppers, meat, and often tomatoes and beans.
There are many variations to Chilli Con Carne and hence many terms associated with it. Some of them are listed below :
Soup of the Devil :
This term seems to have originated back to the 19th century, when the Spanish priests preached sermons against indulgence in a food which they said was almost as hot as “Soup of the Devil”. However this only fueled to the dish’s popularity, and by the 19th century, chili was a staple among cowboys, ruffians and adventurers on the Western frontier.
Texas Red :
As the Civil War ended, San Antonio had become the city of chili and the home of the chili “queens” of the late 1880’s. Early Texas chili made a puree of the peppers and cooked the meat in the chilli sauce. They use mostly dry peppers and their meat is mostly chunky. Officially known as “Chili Con Carne”, it is also known as “Bowl of Red”, “Bowl Of Fire” and “Soup of the Devil”.
Springfield-Style “Chilli” :
Springfield-style “chilli” is a saucy stew with no fear of a little fat in the mix, often in the form of suet.The flavor of the chilli varies from mild to fiery and has a good blend of seasonings that leaves the mouth warm,and usually add a generous helping of beans. The Texas-style chilli does not prefer to add beans in their chilli, but serve them refried on the side.
The Texans changed the spelling from the Indian double-L version of “chilli” to the currently accepted “chili,” but the Springfield chilli lovers spelled chilli with 2 L`s , as they wanted the world to look to Illinois as the chilli capital.
Following is the extract from Chicago Tribune dated June 15, 1986 :
The word ‘chilli’ is spelled with 2 L’s. The man responsible for changing the spelling was Joe Bockelmann, the original owner of the famous Dew Chilli Parlor in Springfield. He started using the double-L spelling because “That`s the way it always was supposed to be,“ he had reasoned. Governor Dan Walker presented him with a “Two L`s in Chilli Day“ proclamation.
Following the above proclamation, in 1993 the state legislature of Illinois went one step further to name Springfield “The Chilli Capital of the Civilized World.” At its peak, Springfield boasted over a dozen chili parlors, three chili canners and exports of over four million cans per year.
Cincinnati Five-Way Chili :
This Cincinnati Five-Way Chili is closer to Italian Bolognese than Texas Red. This thin chili is seasoned with sweet spices, such as cinnamon, allspice, cloves and dark cocoa. It has a flavor reminiscent of Mexican mole sauce. This Cincinnati chili is served over spaghetti with a host of toppings. It is known as Five-Way because it comes with the works- loose chili meat sauce, spaghetti noodles, chopped raw onions, red beans and cheese.
- For Tempering :
- 2 tablespoon olive oil
- 1 bay leaf
- inch of cinnamon stick
- 3 small green cardamon pods
- 4 cloves
- ½ tsp cumin seeds
- dash of hing or asafetida
- Other Ingredients :
- 500gms lean minced chicken
- 1 cup finely chopped onion
- 1 red pepper diced
- a knob ginger peeled, smashed and finely chopped or ground
- 4 garlic cloves smashed, peeled and finely chopped or ground
- 1 cup tomato puree
- ¼ unsweetened plain curd
- ½ cup red kidney beans (soaked overnight)
- 1 tablespoon paprika or degi mirch or kashmiri mirch powder
- 1 teaspoon hot chilli powder
- 1 tablespoon all spice powder or any Indian curry powder
- salt as needed
- 1 teaspoon dry kasuri methi leaves
- 1 teaspoon sugar
- 1 cup water
- Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 2 cups of water and cook under pressure till 2 whistles. Lower the heat and continue to cook for another 10 minutes. Keep it aside and let it cool.
- Drain and reserve the cooking liquor and transfer the cooked beans in a bowl. Keep it aside.
- Heat oil in a deep bottomed pan. When hot add the bay leaf, cinnamon stick, cloves, cardamom pods and saute at low heat for 4-5 minutes till you feel the arma of the spices.
- Add cumin seeds and asafoetida. When the seeds crackle, add th onions along with ginger and garlic. Saute at medium high heat till the onions turn soft, light brown and translucent.
- Now add the diced red pepper, paprika, hot chilli powder, curry powder and salt. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Now add the minced meat and stir fry at medium high heat for 5 minutes, until there are no more pink bits.
- Add the tomatoes puree and mix well. Whisk the yogurt in a bowl until it is smooth, and then add it into the pan. Stir and mix well, until the yogurt is mixed completely.
- Now add 1 cup of the reserved cooking liquor along with a cup of water, and stir the sauce well. Simmer it gently and bring it to a boil. Close the lid and cook on low medium heat for another 20 minutes or until the chicken is baked.
- Remove the cover. The saucy mince mixture should look thick, moist and juicy. Now add the kidney beans and stir them into the chilli pot. Stir in the dry kasuri methi. Bring to the boil again, and gently simmer on low medium heat, without the lid for another 10 minutes.
- Taste a bit of the chilli and add salt or pepper if needed. Add a teaspoon of sugar and simmer for another 2 minutes.
- Turn off the heat, replace the cover and leave your chilli to stand for 10 minutes before serving. Leaving the chilli to stand helps the flavours to mingle and come out nicely.
- Garnish with fresh cilantro leaves and serve with flat breal or steamed rice.