My dad & I conceptualized the idea of a Thai-inspired chili recipe at least 4 years ago. The idea has been scribbled on a tattered piece of paper, hidden in a family recipe box, and we decided last night that it was finally time to make it come to life. The addition of red curry paste, fresh basil & cilantro, and a coconut drizzle to a pot of chili seemed like the perfect match - and it sure was!
I made enough for an army, so this recipe serves, like, 12 people. You will probably want to half it if you want to make it for a family of four - but I suggest you go ahead and just make a big pot of it so you have lots of leftovers.
- 2 tbsp. peanut oil
- 3 sweet onions, chopped
- 3 small bell peppers, chopped
- 5 cloves garlic, thinly sliced or minced
- 3 lbs ground pork
- 28 oz. can of whole, peeled tomatoes
- 2 cups sliced button mushrooms
- 22 oz. can of Sapporo beer
- 1 can tomato paste
- 4 oz. jar red curry paste
- 1 quart beef broth
- 3/4 cup brown sugar
- 4 cans red kidney beans, drained
- 1 red chili pepper, deseeded & chopped
- 1 cup fresh basil, chopped
- 1 cup fresh cilantro, chopped
- 1/4 tsp. turmeric
- Salt, to taste
- Coconut milk, to drizzle (optional, but suggested)
Heat peanut oil over medium heat in a large pot. When the oil is hot, add onions, bell peppers, garlic, and pork until browned.
Add tomatoes, beer, tomato paste, red curry paste, beef broth, basil, cilantro, brown sugar, salt and turmeric. Mix well.
Stir in 2 cans of kidney beans, mushrooms & chili pepper. Reduce heat & simmer for 1.5 hours.
Add 2 remaining cans of kidney beans & simmer for another 30 mins. Serve hot with a swirl of coconut milk.