Japanese Curry Chili

For the Japanese Curry Chili

• 1 lbs (450 g) ground beef
• 1 medium (170 g) onion, diced
• 2 garlic cloves, minced
• 1/2 small (80 g) apple, grated
• 1 bell pepper (150 g), diced
• 1 15 oz can kidney beans, drained
• 1 15 oz can pinto beans, drained
• 1 15 oz can black beans, drained
• 1 15 oz can tomatoes, with juice
• 2 tbsp tomato paste or sugar free ketchup
• 2 cups (500 ml) vegetable stock
• 1/2 box (110 g) Japanese curry roux

Optional Add-ins

• 1 tbsp cocoa powder
• 1 tbsp soy sauce
• 1 tbsp sugar or honey
• 1 tbsp Japanese Worcester sauce

For Serving

• green onions
• shredded cheese
• fukushinzuke (Japanese pickles)
• bread
• rice
• nachos

Stove Top

1. 1

   Heat 1 tbsp oil in a medium pot over medium heat. Add the onion and cook for about 5 minutes, until softened and translucent. Stir in the garlic and cook for another minute until fragrant.

2. 2

   Add the ground beef, breaking it apart with a spoon, and cook until no longer pink. If needed, drain excess grease.

3. 3

   Stir in the grated apple and tomato paste, cooking for 1–2 minutes to combine.

4. 4

   Add the tomatoes (with juice), all three beans, bell pepper, and vegetable stock. Mix in optional add-ins like cocoa powder or Worcester sauce if using.

5. 5

   Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

6. 6

   Stir in the curry roux cubes until fully dissolved, along with the soy sauce. Taste and adjust seasoning as needed.

7. 7

   For deeper flavor, let the chili rest for 1 hour or even overnight before serving.

8. 8

   Ladle into bowls and garnish with green onions, shredded cheese, and fukushinzuke. Serve with rice or bread. Enjoy!!

Instant Pot

1. 9

   Set the Instant Pot to Sauté and heat 1 tbsp of oil. Add the onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and cook for another minute.

2. 10

   Add the ground beef, breaking it up with a spoon, and cook until no longer pink. Drain excess grease if needed.

3. 11

   Stir in the grated apple and tomato paste, cooking for 1–2 minutes to combine.

4. 12

   Add the tomatoes (with juice), all three beans, bell pepper, and vegetable stock. Mix in optional add-ins like cocoa powder or Worcester sauce if using.

5. 13

   Cancel sauté mode. Lock on the lid and set to Chili or Manual mode. Cook on high pressure for 18–20 minutes. Let pressure release naturally for 10–12 minutes, or use quick release if short on time.

6. 14

   Open the lid and stir in the curry roux cubes until fully dissolved, along with the soy sauce if using. Taste and adjust seasoning.

7. 15

   Serve hot with rice, bread, or nachos, and garnish with green onions, shredded cheese, and fukushinzuke.