This takes a basic chili recipe and replaces the Tex-Mex spicing with curry paste. It made for a nice novelty chili. The curry paste recipe which I borrowed is below and made a cup or two. You could try the store stuff, if you want to cut out a little bit of time.
Heat oil in Dutch oven. Cook a large chopped up onion in oil until starting to get soft. Add curry paste and a small amount of molasses and cook until fragrant. Pour in a can of chicken broth. Add in a chuck-eye roast, trimmed and cut into 3/4 inch cubes. Add a bottle of IPA beer. Bring to a simmer. Cover and transfer to the oven (300) and cook for 1.5 - 2 hours. I had extra cilantro from the paste and sprinkled that on top just before serving.
Notes:
I probably should have browned the beef first, but I was in a bit of a hurry. If you do, deglaze the skillet with a bit of the broth or lager and add with the beef.
I wanted to use peanuts as a bean substitute, but this was for a potluck and I was worried about allergies, so I just served some on the side. Feel free to add some with the beef.
Revisit:
I made this again a year later, but went with the store bought curry, which was fine. I also decided to go ahead with the peanuts and just put a sign up that it contained nuts. The peanuts were alright, but I think I put them in too late and they were not soft. Try again another year.
Red Curry Paste
Grind together in a food processor the following:
12 small red chilies, chopped (I actually used 6 of the red ball chilies)
3 cloves garlic, crushed
1 stem lemongrass, chopped
1 small onion or a shallot, chopped
1 t ginger, chopped
1 T cilantro
large pinch of cumin
1 t shrimp paste (which I didn't have and skipped with no qualms)
2 T oil
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