Skip to Content

red lentil-ground beef chili(one pot meals)

red lentil-ground beef chili.

Ground meat browned with curry spices then cooked with red lentils(dhal)and coconut milk.

It’s a chili recipe for anyone who loves to add curry flavors to their dishes.

This ground beef and lentil chili are for days that you’re tired to serve a full spread meal but still insist on making meals for the family instead of takeout.

The perfect comfort food that combines chili and curry flavors to give you a one-pot meal.

If you’ve got loved ones who are feeling under the weather and their taste buds are numb with all the medicine they’ve taken then serve this warm, hearty red lentil(dhal) and ground beef chili.

A wholesome bowl meal you can serve with rice or flatbreads.

red lentil(dhal)and ground beef chili. This ground beef and lentil chili are for hectic days or days that you're tired to serve a full spread meal but still insist on making meals for the family instead of takeout.

 

How to make the recipe kid-friendly.

You can turn the chili recipe child-friendly by reducing the number of green chillies and chilli flakes used.

But you should know that despite spiking up the spice in the chilli, the use of coconut milk helps to balance off the heat so there’s less heat.

It’s easy to serve in a bowl and the kids can decide if they want to eat it with rice or with any type of rustic bread or flatbreads.

Having friends over?

Make a pan of the one-pot meal, a salad, a platter with various types of bread and you have a hearty meal. 

It’s an easy weeknight meal plan for your family as well.

red lentil(dhal)and ground beef chili. This ground beef and lentil chili are for hectic days or days that you're tired to serve a full spread meal but still insist on making meals for the family instead of takeout.

Save the recipe to your favorite Pinterest board!

red lentil(dhal)and ground beef chili. This ground beef and lentil chili are for hectic days or days that you're tired to serve a full spread meal but still insist on making meals for the family instead of takeout.

Utensils and appliances needed.

chopping board and knife
A wok or large pan
A medium-sized bowl

Workflow to make the recipe

Wash and drain the red lentils.

Temper ingredients.

Brown the minced beef.

Add the red lentils to the beef.

Add all other ingredients and slow cook.

Other one-pot meals you might like to try.

vegetarian-chickpea, mushroom, pumpkin curry.

Sriracha shrimp stir-fry noodles.

red lentil-ground beef chilli.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1 onion chopped  fine
2 tablespoons of ginger-garlic paste
2 green chillies split
1-inch piece cinnamon 
500g ground beef
1/2 teaspoon turmeric powder
4 medium-sized tomatoes roughly chopped
2 tablespoons of red chili powder
1 teaspoon black pepper powder
1 tablespoon curry powder
1/2 cup red lentil(dal, dhal)
Salt to season
3 cups of water
1 cup of coconut milk
1 tablespoon of sugar(optional)

Method
Place a pan over low heat and pour in the oil.

Add onions, ginger-garlic paste(2 tbs), green chilli, cinnamon and cook for 3 minutes over low medium heat.

Once the onion turns translucent, add the minced meat(500g), season with salt and break down the ground meat with a wooden spoon, cook until all the liquid from the ground meat evaporates and starts browning with the oil.

Continue to brown the meat over medium heat for a further 5 minutes.
Add turmeric(1/2 tsp), chilli powder(2 tbs), pepper(1 tsp) and tomatoes to the minced beef mixture.

Crush the tomatoes into the meat with a wooden spoon while combining the ingredients. 5 minutes.

Add the water to the washed red lentils(1/2 cup)to the pan, gently stir the dhal into the meat mixture, season with salt if necessary.
Over low-medium heat simmer the chili until the dhal turns soft and water is completely reduced.

Pour in the coconut milk(1/2 cup), stir with all the ingredients, slow simmer until curry chili thickens.

Taste and make sure there’s adequate salt seasoning. Always serve warm.
If you are reheating the chili after a few hours, add 1/4 cup water and reheat to bring the consistency back.

Yield: 4

red lentil-ground beef chili(one pot meals)

red lentil-ground beef chili. Ground meat browned with curry spices then cooked with red lentils(dhal)and coconut milk. It's a chili recipe for anyone who loves to add curry flavors to their dishes.

Ground meat browned with curry spices then cooked with red lentils(dhal)and coconut milk.

It’s a chili recipe for anyone who loves to add curry flavors to their dishes.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 1 onion chopped fine
  • 2 tablespoons of ginger-garlic paste
  • 2 green chillies split
  • 1-inch piece cinnamon
  • 500g ground beef
  • 1/2 teaspoon turmeric powder
  • 4 medium-sized tomatoes roughly chopped
  • 2 tablespoons of red chili powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon curry powder
  • 1/2 cup red lentil(dal, dhal)
  • Salt to season
  • 2 cups of water
  • 1 cup of coconut milk
  • 1 tablespoon of sugar(optional)

Instructions

    Place a pan over low heat and pour in the oil.

    Add onions, ginger-garlic paste(2 tbs), green chilli, cinnamon and cook for 3 minutes over low medium heat.

    Once the onion turns translucent, add the minced meat(500g), season with salt and break down the ground meat with a wooden spoon, cook until all the liquid from the ground meat evaporates and starts browning with the oil.

    Continue to brown the meat over medium heat for a further 5 minutes.Add turmeric(1/2 tsp), chilli powder(2 tbs), pepper(1 tsp) and tomatoes to the minced beef mixture.

    Crush the tomatoes into the meat with a wooden spoon while combining the ingredients. 5 minutes.

    Add the water to the washed red lentils(1/2 cup)to the pan, gently stir the dhal into the meat mixture, season with salt if necessary.

    Over low-medium heat simmer the chili until the dhal turns soft and water is completely reduced.

    Pour in the coconut milk(1/2 cup), stir with all the ingredients, slow simmer until curry chili thickens. add sugar(1 tbs)and stir to round off the taste.

    Taste and make sure there’s adequate salt seasoning. Always serve warm.

    If you are reheating the chili after a few hours, add 1/4 cup water and reheat to bring the consistency back.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

quick pickled cucumber and carrot relish. A spicy, sweet and sour cucumber salad to serve with all your grilled meats or just to munch on.
quick pickled cucumber-carrot relish.
← Read Last Post
An easy vegetarian stir-fry that comes together in three little simple steps.  Not only is it 20-minute stir-fry to put together but the kids will love it as well.
Sri Lankan carrot-grated coconut stir-fry(mallum).
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe