My girlfriend and I had a standard chicken tikka masala tonight that I made, and I am a freak about saving all the pan drippings/sauce leftover from this stuff, for use in all kinds of things later. (curry mayo aioli is the shit)

She asked if I thought it would be good if just a bit were used in a hearty winter stew, just to add a spice kick, and a depth of flavor from the spices. I went one further, and said why not American chili?

The principles are quite the same, with rich, tomato based sauces that are simmered for a long time, and the prevalence of chili and spices. The heavy use of cumin in both would serve as an appropriate bridge, too.

Just checking to see if anyone had done this before, and what the results were? I am definitely going to try it this winter, to see if people can make out the extra flavors.