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Chili with Red Pepper Paste

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Yields1 Serving
 3 tbsp Vegetable oil
 1 Large onionChopped
 2 tbsp Ziyad Brand Red Pepper Paste
 2 tsp Ziyad Brand Ground Cumin
 2 tsp Ziyad Brand Ground Coriander
 2 tsp Ziyad Brand Seven Spice
 ½ tsp Ziyad Brand Chili Flakes
 2 lbs Ground beef
 1 Bay leaf
 Salt and freshly ground pepper
 2 15 oz Cans of kidney or black beans
 28 oz Can of diced or crushed tomatoes
1

Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the pepper paste and spices. Cook, stirring for 2 minutes.

2

Add the beef, bay leaf, salt and a few grinds of pepper and continue to cook, stirring for 5 minutes. Add the beans, tomatoes, 1-2 cups water. Bring to a simmer and stirring occasionally, until all cooked through, 35 to 45 minutes.

3

Serve with your favorite toppings: a dollop of Ziyad Brand Yogurt, diced onions, jalapeños and a sprinkling of cilantro.

 

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Ingredients

 3 tbsp Vegetable oil
 1 Large onionChopped
 2 tbsp Ziyad Brand Red Pepper Paste
 2 tsp Ziyad Brand Ground Cumin
 2 tsp Ziyad Brand Ground Coriander
 2 tsp Ziyad Brand Seven Spice
 ½ tsp Ziyad Brand Chili Flakes
 2 lbs Ground beef
 1 Bay leaf
 Salt and freshly ground pepper
 2 15 oz Cans of kidney or black beans
 28 oz Can of diced or crushed tomatoes

Directions

1

Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the pepper paste and spices. Cook, stirring for 2 minutes.

2

Add the beef, bay leaf, salt and a few grinds of pepper and continue to cook, stirring for 5 minutes. Add the beans, tomatoes, 1-2 cups water. Bring to a simmer and stirring occasionally, until all cooked through, 35 to 45 minutes.

3

Serve with your favorite toppings: a dollop of Ziyad Brand Yogurt, diced onions, jalapeños and a sprinkling of cilantro.

Chili with Red Pepper Paste

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