Satay lovers rejoice! Chili lovers rejoice!
This original recipe is based on the flavours of satay (Malaysian BBQ). If you love Malaysian satay, you will recognize the spicy, sweet, salty, tangy, and peanut flavours in this pot of Texas chili.
The secret ingredient for this recipe is the spice paste. Take any of your favourite Texas chili recipe and simply add the paste to transform your recipe into a satay chili.
Ingredients
Spice Paste
- 1/2 teaspoon turmeric powder.
- 1 tablespoon coriander seeds (ground).
- 1/2 teaspoon fennel seeds (ground).
- 1/2 teaspoon cumin seeds (ground).
- 6 pieces dried chilli (unseeded).
- 3 garlic cloves.
- 2 inches lemongrass, white parts only (2 stalks).
- 4 shallots.
- 1 cup bbq peanut sauce (Yeo’s satay sauce for barbecue).
- 1/2 teaspoon dark soy sauce (dark cooking caramel).
- 1 tablespoon cooking oil.
Chili Ingredients
- 2 cups white onions, diced.
- 2 cups mushrooms, diced.
- 1 red pepper, diced.
- 1 green pepper, diced.
- 1 can diced tomatoes (with green chillies).
- 1 can black beans, rinsed.
- 1 can Bush’s baked beans.
- 2 cups canned tomato sauce.
- 2 cups bone stock (chicken, beef).
- 2.5 pounds of ground meat (beef, pork, or chicken).
- 8 pieces breakfast sausage (any sweet variety).
- 1/4 cups brown sugar.
- 1/2 teaspoons salt to taste.
Garnish
- Shredded Cheddar or Pepper Jack Cheese
- Sour Cream
- Fresh or Pickled Jalapeños
- Hot Sauce
- Chopped Green Onions
- Tortilla Strips
- Chopped Red Onion
- Compressed rice cakes (Malaysian ketupat)
Instructions
- Combine and blend spice ingredients in a food processor until smooth paste.
- Sauté ground meat until it looks cooked on the outside. Stir to break up meat and to cook evenly.
- Add onions and cook until translucent.
- Add the spice paste and stir until well-combined.
- Add all remaining ingredients and cook for 30-45 minutes or until done.
- Serve with garnish and toppings.
