Chili with Panang Curry
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 3 | tablespoons |
curry powder
panang base |
|
| 1 | whole |
onions
chopped |
*
|
| 5 | cloves |
garlic
chopped |
|
| 2 | 28 ounce |
tomatoes, canned, crushed
|
|
| 1 | 16 ounces |
kidney beans, canned
|
|
| ½ | cup |
chili and garlic paste
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 45 | ml |
curry powder
panang base |
|
| 1 | whole |
onions
chopped |
*
|
| 5 | cloves |
garlic
chopped |
|
| 2 | 28 ounce |
tomatoes, canned, crushed
|
|
| 1 | 16 ounces |
kidney beans, canned
|
|
| 118 | ml |
chili and garlic paste
|
* |
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.
