2025 – Bird’s Eye Chili

2025 Bird’s Eye Chili

Serving Size:
4-6
Time:
3 hours to 3 1/2 hours
Difficulty:
Intermediate

Ingredients

  • 3 lb Chuck Roast (Cubed to Desired Size)
  • 4 Tbsp Salt
  • 4 Tbsp Brown Sugar
  • 1 Red Bell Pepper Chopped
  • 1 Yellow Onion Chopped
  • 3 Jalapenos Chopped (Seeds Reserved From One, Optional)
  • 3 Bird’s Eye Chilis Diced
  • 4 Garlic Cloves Minced
  • 1 Tablespoon Ginger Minced
  • 4 Tablespoons Red Curry Paste
  • 1 Can Coconut Milk (No Guam)
  • 2 Cups Vegetable Stock
  • 1 Tablespoon Fish Sauce
  • 1 1/2 Tablespoon Maple Syrup
  • 1 Thai Basil (Stem With Leaves)
  • 1 Kefir Lime Leaf
  • 1 Tablespoon Cashew Butter
  • 2 Limes (Juiced)
  • 1/3 Cup Cilantro

Directions

  1. In a bowl combine Salt and Brown Sugar stirring well to form a Rub. Cover the Chuck Roast with the Rub and let rest over night for best results.
  2. Brown Meat over medium high heat and then set aside.
  3. Saute Red Bell Pepper, Yellow Onion and Jalapenos over medium heat till veggies are softened, about 5 minutes.
  4. Add in Bird’s Eye Chilis, seeds from some of a Jalapeno (optional) and Garlic. Stir for about a minute.
  5. Add Minced Ginger and stir for another minute.
  6. Add Red Curry Paste and Stir for another minute.
  7. Pour in Cocunut Milk, Vegetable Stock, Fish Sauce and Maple Syrup stirring in to encorporate Curry Paste and fluids together.
  8. Add in the Thai Basil, Kefir Lime Leaf and Meat with it’s juices stirring to combine.
  9. Bring to a boil then simmer covered for 3 hours. (For thicker Sauce leave uncovered the last hour)
  10. Once near done, stir in the Cashew Butter
  11. Serve with Chopped Cilantro and a Squeeze of Lime