Chili without the oxalates!! This easy and flexible “hamburger extender” can be eaten as a main dish, used in wraps, or as a chili garnish for hot dogs. Use lamb or pork, if desired. This approach also works with left-over meats – like a “hash”.
Thai Chili / Sloppy Joe
Ingredients
Thai Chili ingredients ready for cooking.
2 T beef tallow, lard, or coconut oil
6 ounces turnips, peeled and diced (est. 8 mg oxalate)
1 onion (6 – 8 ounces, red or yellow), peeled and diced (est. 10 mg oxalate)
¼ tsp. coriander (5 mg oxalate)
½ tsp salt
1 pound ground beef or other meat
2 T Thai red curry paste
12 ounces (1 can) coconut milk
2 tsp. potato starch
2 T Frank’s hot sauce
Cilantro leaves for garnish
Lime wedges for serving
Instructions
Chili served with acorn squash
- Sauté turnips and onions in the fat for 15 minutes on medium-low.
- Turn heat up to medium. Add ground coriander, salt and ground beef. Cook just long enough to brown the meat.
- Add the curry paste and stir to incorporate.
- Combine the coconut milk and potato starch, then add to meat mixture.
- Simmer on low heat until the sauce thickens, about 10 minutes.
- Add hot sauce.
- Serve as a sloppy joe mix, or use as you would any chili. Garnish with cilantro leaves or lime wedges. Squeeze lime over portion before eating.
