Every year our school district has a chili cook-off contest. While some parents were talking about who would enter it got me thinking. Since our school is a Japanese immersion school, what would a fusion chili be? If I were to make a Japanese chili, what would that be? After some deep thinking, I settled on a fusion of classic American chili with Japanese curry. It would have all the main ingredients of chili, but all the spices of Japanese curry.
It’s definitely not your regular chili, and it most definitely isn’t Japanese curry. However, the results were delicious! Maybe I will even enter the contest this year!
I purchased the curry mix at the local Japanese market, but I have seen other grocery stores carry this brand.
- 1 lb ground chuck
- 1 onion chopped
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/2 orange pepper chopped
- 1 6 oz can tomato paste
- 2 cans of kidney beans
- 2 TBSP chili powder
- 1 can diced tomatoes (I prefer petite diced)
- 2 3/4 cups water
- 1/2 box of Golden Curry sauce mix (I used mild but feel free to use medium or hot!)
- Brown the meat and then drain excess grease.
- Saute onions and peppers until soft (3-5 minutes)
- Add tomato paste, tomatoes, beans, and water on high heat. Bring to a boil and then reduce to low. Let simmer for 1 hour or so.
- Add curry sauce mix until fully mixed in.
- Serve over rice, or not. Whatever you want!