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February calls for food that feels grounding—warm, familiar, and deeply satisfying—yet still full of spark. This chili delivers exactly that.
It’s inspired by a classic American winter chili and a traditional Indian kheema (a combination of spiced minced meat with onions, tomatoes, and aromatics). Then, I layer in our bold, tangy, warming Vindaloo Masala. Altogether, this vibrant chili is ideal for gathering a group on quiet, cold nights, around game day spreads, and when celebrating Super Bowl Sundays alike—familiar enough to scoop up with chips, but layered and soulful in flavor.
A successful traditional chili already leans on the balance of slow‑cooked meat, spices, and acidity. So our Vindaloo Masala slips in naturally, adding warmth, garlic, a vinegar‑like tang, and gentle heat without overpowering the dish.
The result is cozy, complex, and deeply satisfying.
Kheema Chili (with Vindaloo Masala)
Course: Main, 1-pot meal
Servings: 6-8
Prep Time: 15 minutes
Cooking Time: 45-60 minutes
Equipment: Large heavy-bottomed pot or Dutch oven
Masalas: Vindaloo Masala
Other necessary spices: Ground cumin, smoked paprika, black pepper
Barkha’s heat level: 3/5 (with 5 being only moderately spicy)
Serve with: Tortilla chips, cornbread, rice, buttered toast, yogurt or sour cream, shredded cheddar cheese
Make ahead tips:
This tastes even better the next day, so make it in advance for both convenience and flavoring, then gently reheat on the stove before serving.
It’s an easy recipe to double for crowds—you may need to spend just a little more time browning ingredients.
It keeps beautifully in a slow cooker, so don’t be afraid to let it sit out during lengthy gatherings.
It’s fun to make super festive! Put tortilla chips, cornbread, rice, buttered toast, yogurt or sour cream, shredded cheddar cheese or your other favorite chili toppers in bowls, and let loved ones tackle a build‑your‑own chili bar!
Ingredients
Vegetarian variation
To make this chili vegetarian, substitute mushrooms and lentils as detailed in the list below, simmering where directed and adjusting salt and acid at the end to balance. The mushrooms add depth and savoriness, while the legumes give the chili its hearty, satisfying texture.
2 tbsp neutral oil (avocado or vegetable)
1½ lbs. ground meat (lamb, beef, turkey, or a mix)
Or 1 ½ cups finely-chopped cremini or button mushrooms, for vegetarian chili
1 large onion, finely chopped
5–6 cloves garlic, minced
2 tbsp Vindaloo Masala
2 tsp ground cumin
1 tsp smoked paprika
2 Tbsp tomato paste
1 (14–15 oz) can crushed tomatoes
1 cup beef or chicken stock (or water)
Replace with vegetable stock for vegetarian chili
1½ cups cooked kidney beans or black beans (optional but recommended)
Add an additional 1 ½ cups cooked chickpeas or lentils for vegetarian chili
1 tsp brown sugar or jaggery (optional, to balance heat)
Salt, to taste
Freshly cracked black pepper
1–2 tsp apple cider vinegar or lime juice (optional)
½ cup chopped cilantro leaves
½ cup chopped red onions
Method
Heat oil in a heavy pot or Dutch oven over medium‑high heat. Add the ground meat and cook until browned and slightly crispy in spots. Season lightly with salt and pepper. Remove excess fat if needed.
Lower the heat to medium. Add onions and cook for 6–8 minutes until soft and lightly golden. Stir in garlic and cook for 30 seconds.
For vegetarian chili, add the mushrooms with the onions and sauté until the mixture slightly dries and browns. Then add the garlic.
Add Vindaloo Masala, cumin, and smoked paprika. Stir well and cook for 1–2 minutes until fragrant.
Stir in tomato paste and cook for about 2 minutes. Add the crushed tomatoes and stock. Bring to a gentle simmer.
Add any/all beans (if using), reduce the heat to low, and simmer uncovered 30–45 minutes, stirring occasionally, until thick and rich.
Taste and adjust salt and heat. Add a touch of brown sugar if needed. Finish with apple cider vinegar or lime juice for brightness. Add chopped cilantro and red onions before serving as a garnish.
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