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“This tasty chili is a wonderful blend of Mexican and Asian Indian flavors. It is warm, but not too hot and will bring a smile to your table. Serve it with either corn tortillas or warm flat bread.”
1hr 45mins

Ingredients Nutrition


  1. In a dutch oven or 5 quart pot, begin to saute ground meats in oil over medium heat. Season meat with curry blend and coriander. Once lightly browned, add in onion, celery, carrot and jalapeno.
  2. When vegetables are soft, add in garlic, tomato paste and anchovy paste. Continue to saute another five minutes.
  3. Deglaze with wine and stock. Add in black beans, diced tomatoes (with juice) water and lentils. Bring to boil, reduce to simmer, cover and continue simmer for one hour (this can also be done in a crockpot).
  4. Salt and pepper to taste. Serve with tortillas or flat bread.

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