<aside> 📋 Kill City Chili

This curry-spiced beef and kidney bean stew recipe from a 1992 issue of Sassy magazine couldn’t be more comforting.

6–8 servings

Ingredients

Instructions

  1. To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the beef and cook, stirring and breaking it up with a wooden spoon, until browned, 5–7 minutes. Add the chili powder, curry powder, garlic, bell pepper, and three quarters of the onion and cook, stirring occasionally, until the vegetables are softened, 8–10 minutes.
  2. Add the beans and tomatoes and season to taste with salt and black pepper. Bring to a boil. Turn the heat to medium and simmer, stirring occasionally, until thickened, about 30 minutes.
  3. Stir in the cilantro. Ladle the chili into bowls, top with the cheese, sour cream, more cilantro, and remaining onion, and serve. </aside>

PHOTO: MURRAY HALL • FOOD STYLING: THU BUSER

• American • Beef • Curry • Dinner or Main Course • North American Ingredients • 3 Tbsp. olive oil • 2½ lb. ground beef • ¼ cup dark chili powder • 2 Tbsp. plus 1½ tsp. curry powder • 3 garlic cloves, finely chopped • 1 medium green bell pepper, cored, seeded, and finely chopped • 1 large onion, finely chopped, divided • Two 16-oz. cans red kidney beans, drained and rinsed • One 28-oz. can crushed tomatoes • Kosher salt and freshly ground black pepper • 3 Tbsp. finely chopped cilantro leaves, plus more for serving • 1 cup grated Monterey Jack cheese, for serving • Sour cream, for serving