Haleem Chili Recipe

Name: Haleem Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red onions, quartered, plus 1/2 red onion, thinly sliced, for serving; 4 garlic cloves, peeled and roughly chopped; A 2-inch piece fresh ginger, peeled and roughly chopped; 1 or 2 jalapenos (cored and seeded if you prefer a milder flavor), roughly chopped; 7 1/2 cups water; 1/4 cup plus 2 tablespoons canola oil; 12 green cardamom pods; 6 whole cloves; 3 dried red chiles; 1 1/2 teaspoons cumin seeds; A 1-inch piece cinnamon stick; 1 teaspoon coriander seeds; 1/4 teaspoon whole black peppercorns; 2 tablespoons kosher salt; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 2 pounds ground beef (preferably 85% lean); 1 cup steel-cut oats; Chopped fresh cilantro, for serving; Lime wedges, for serving

Servings: persons

3 medium red onions, quartered, plus 1/2 red onion, thinly sliced, for serving
4 garlic cloves, peeled and roughly chopped
A 2-inch piece fresh ginger, peeled and roughly chopped
1 or 2 jalapenos (cored and seeded if you prefer a milder flavor), roughly chopped
7 1/2 cups water
1/4 cup plus 2 tablespoons canola oil
12 green cardamom pods
6 whole cloves
3 dried red chiles
1 1/2 teaspoons cumin seeds
A 1-inch piece cinnamon stick
1 teaspoon coriander seeds
1/4 teaspoon whole black peppercorns
2 tablespoons kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 pounds ground beef (preferably 85% lean)
1 cup steel-cut oats
Chopped fresh cilantro, for serving
Lime wedges, for serving

1
Place the quartered onions, garlic, ginger, and jalapenos in the bowl of a food processor, pulse to a coarse puree, and set aside.
2
Place 1/2 cup of water next to your stovetop.
3
Heat 1/4 cup canola oil with the cardamom pods, cloves, chiles, cumin seeds, cinnamon, coriander seeds, and whole peppercorns in a large pot over medium-high heat until the cinnamon unfurls, 2 to 2 1/2 minutes.
4
Add the pureed onion mixture and salt and cook for 15 minutes, stirring often, scraping up the browned bits from the bottom of the pot and splashing the pot with water when the onions begin to stick.
5
Add the ground coriander, ground cumin, and turmeric and cook for 1 minute.
6
Mix in 2 tablespoons of canola oil, the ground beef, oats, and 4 cups of water.
7
Bring to a boil and reduce the heat to a simmer, cooking until the pot is fairly dry, 10 to 15 minutes.
8
Add 3 more cups of water and bring back to a boil.
9
Reduce the heat, cover, and simmer for 40 minutes, stirring every 10 minutes.
10
Remove the lid and cook for 5 additional minutes.
11
Serve with sliced onions, cilantro, and lime wedges.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 medium red onions, quartered, plus 1/2 red onion, thinly sliced, for serving, 4 garlic cloves, peeled and roughly chopped, A 2-inch piece fresh ginger, peeled and roughly chopped, 1 or 2 jalapenos (cored and seeded if you prefer a milder flavor), roughly chopped, and more.

Yes, Haleem Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Haleem Chili

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