Thai Beef Chili Recipe

Chili is a classic winter comfort food, but at this point in the year you might be getting a little bit bored of the recipe you have – there’s only so much of the same dish anyone really wants to eat, no matter how tasty it is.

So just in case you’ve got a case of the January Chili Blahs, here’s a recipe to breathe some new life into a favorite easy meal: chili with a spicy Thai twist.

Instead of just chicken stock for the liquid, Thai-inspired chili adds some coconut milk, and the seasonings get a boost with red curry paste for flavor (you can get this in the ethnic aisle at most grocery stores).

And that's without even mentioning all the vegetables packed into one pot: bring on the peppers and zucchini! Garnish it with fresh lime wedges for color and flavor, and see if it doesn’t help break up the chili rut.

This chili would be perfect over some cauliflower rice or a baked potato (yes, potatoes are Paleo). And if you’re doing a big weekly cook-up, it’s a great candidate – chili freezes and reheats beautifully, and it goes with all different side dishes.

Thai Beef Chili Recipe

SERVES: 4 PREP: 20 min COOK: 50 min

Ingredients

• 2 lbs. ground beef
• 2 to 3 cups of chicken stock
• 1 large sweet potato, peeled and cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 large zucchini, chopped
• 1 cup coconut milk
• 15 oz. tomato sauce
• ¼  cup fresh cilantro, chopped
• 4 green onions, chopped
• 1 lime, cut into wedges
• 4 tsp. red curry paste
• 2 tsp. ground cumin
• Sea salt and freshly ground black pepper

Preparation

1. Brown the beef in a large saucepan placed over medium-high heat.
2. Add the curry paste, the cumin, and the stock and stir until well combined.
3. Add the sweet potato, zucchini, and bell pepper.
4. Bring the chili to a boil; then reduce the heat to low and let simmer for 20 minutes.
5. Stir in coconut milk and tomato sauce. Cook, uncovered, for 7 to 10 minutes.
6. Let the chili cool for 10 to 15 minutes.
7. Stir in the cilantro and season to taste.
8. Serve topped with green onions and lime wedges.

📖 Recipe

Thai Beef Chili Recipe

Warm up the winter with this unexpected twist on chili seasonings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine Thai

Servings 4 people

Calories 851 kcal

Ingredients

  

1x2x3x

• 2 lbs. ground beef
• 2 to 3 cups of chicken stock
• 1 large sweet potato peeled and cubed
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 large zucchini chopped
• 1 cup coconut milk
• 15 oz. tomato sauce
• ¼ cup fresh cilantro chopped
• 4 green onions chopped
• 1 lime cut into wedges
• 4 tsp. red curry paste
• 2 tsp. ground cumin
• Sea salt and freshly ground black pepper

Instructions

 

• Brown the beef in a large saucepan placed over medium-high heat.
  2 lbs. ground beef
• Add the curry paste, the cumin, and the stock and stir until well combined.
  4 tsp. red curry paste, 2 tsp. ground cumin, 2 to 3 cups of chicken stock
• Add the sweet potato, zucchini, and bell pepper.
  1 large sweet potato, 1 red bell pepper, 1 large zucchini, 1 green bell pepper
• Bring the chili to a boil; then reduce the heat to low and let simmer for 20 minutes.
• Stir in coconut milk and tomato sauce. Cook, uncovered, for 7 to 10 minutes.
  1 cup coconut milk, 15 oz. tomato sauce
• Let the chili cool for 10 to 15 minutes.
• Stir in the cilantro and season to taste.
  ¼ cup fresh cilantro, Sea salt and freshly ground black pepper
• Serve topped with green onions and lime wedges.
  4 green onions, 1 lime

Nutrition

Calories: 851kcalCarbohydrates: 32gProtein: 47gFat: 60gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 165mgSodium: 879mgPotassium: 1711mgFiber: 6gSugar: 12gVitamin A: 10622IUVitamin C: 88mgCalcium: 144mgIron: 10mg

Keyword Beef, chili, thai

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