Japanese Curry Chili is a comforting, one pot, easy recipe that tastes just like Japanese curry in the form of chili.

I discovered Japanese curry while we visited Japan in 2017 and now I am obsessed with this rich, thick, stew-like dish with meat and/or vegetables. Unlike Thai curry paste or Indian curry powder, Japanese curry mix is readily available in brick form (seasoned roux) at the grocery store although I am very tempted to try this Japanese Curry Brick from scratch.

The idea of making Japanese curry chili came about because the boyfriend needed something for “Chili Competition” at work and we thought why not do something completely out of the norm – Japanese Curry Chili! I was completely shocked to find out his chili won 2 awards and the instant pot (which was used to keep the Japanese Curry Chili warm) was wiped clean. I have also made the chili for our monthly brunch market, which was a big hit and I have had many people ask me for the recipe. So essentially, what I am trying to say is – this Japanese Curry Chili is really, really, good and you should run to the nearest grocery store and pick up Japanese curry bricks and get cooking!

Japanese Curry Chili is very similar to making Japanese Curry, except that I used ground meat and added tomato puree/crushed tomato which is not typically done with curry. The curry spice packet comes in various spice levels (medium, hot, super hot) and also, some packets have veggies already mixed in (“sauce with vegetables”) which I didn’t care for. The dehydrated vegetables were really not my thing and I like customizing the Japanese curry the way I want it with chunky veggies and meat.

For the meat, any ground meat of your choice – beef, chicken, pork, or turkey will work. If you are into hot and spicy flavors, I would definitely start with “hot” sauce mix, otherwise try the medium/mild kind. I recently purchased the “extra hot” kind so we will see.

Japanese Curry Chili is a simple, one pot recipe that anyone can easily put together. Just like most chili/stews, you can make it in bulk and freeze the leftover and reheat at a later time. I hope you, your family and friends will enjoy this Japanese Curry Chili as much as we do.

Japanese Curry Chili | One Pot Recipe

serves 6
Ingredients
1.5 lb ground meat such as chicken, beef, turkey
1 medium onion, chopped
2 medium potato, peeled and cut into chunks
1 large or 2 medium size carrot, peeled and cut into chunks
6 cubes of Japanese curry, medium or hot kind
2 cups of tomato puree
2 cups water or chicken broth
salt, to taste
toppings: jalapeno/serrano, scallions

Directions

1. In a large heavy bottom pot, add ground meat and let it cook until no longer pink. To the pot, add onion, potato, and carrots and let it sauté for a couple of minutes.

2. Gently break Japanese curry cubes into smaller pieces and add to the pot, followed by tomato puree. Let the mixture cook for 4-5 minutes or until it starts to thicken a bit. Add 1/2 cup of water at a time and adjust salt as needed.

3. Lower the heat and let the Japanese curry chili cook for 30-45 minutes, stirring i1-2 times between and add water as needed.

4. Turn off the heat when the potatoes and carrots are tender and Japanese curry chili thickens to your desired consistency.

5. Serve it hot with your choice of toppings.

If you are into chili, here are some other ideas :