Chili with Panang Curry
Submitted by ROOSTERGAL
A Thai-American fusion chili that blends ground beef and kidney beans with panang curry paste and garlic chili sauce. Smoky, aromatic, and seriously spicy. Ready in one hour.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minWhat happens when you throw Thai curry paste into an American chili pot? Something unexpectedly brilliant, that’s what.
This fusion chili starts like any classic ground beef recipe, but then panang curry base goes in and changes the whole direction. Suddenly you’ve got those warm, nutty, lemongrass-tinged notes weaving through the tomatoes and kidney beans.
Five cloves of garlic and a generous pour of garlic chili pepper sauce push the heat level into serious territory. This is not a mild-mannered weeknight chili. This one bites back.
Top it with finely shredded cheese and let the dairy cool things down between bites.
Kitchen Tips
- Start with half the garlic chili pepper sauce and taste as you go. You can always add more, but a full half cup will make this volcanic.
- Panang curry paste varies wildly by brand. Mae Ploy and Maesri are good starting points. Taste a tiny bit before adding so you know what you’re working with.
- This chili thickens as it simmers. If it gets too dense, splash in a little water or beef broth to loosen it up.
Ingredients
Directions
In a large stockpot, sauté ground beef until brown.
Drain and add panang curry base.
When well blended, add onion and garlic.
Sauté 2 to 3 minutes or until slightly browed.
Add tomatoes, kidney beans and Garlic Chili Pepper Sauce*.
Simmer for 30 to 40 minutes.
Serve with finely shredded cheese.
*Garlic chili pepper sauce will make your chili very spicy. You may only want to add a portion of this to your recipe.
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