Roast Chilli Sauce Prik Bon Pat Recipes

PAT'S FAMOUS BEEF AND PORK CHILI

Steps:

• In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

HOW TO MAKE THAI CHILI FLAKES (PRIK BON)

Steps:

• Heat a pan over low heat (with no oil), add the dried chilies and stir continuously for about 5-7 minutes or until brown. Once done, the chilies should be a little shiny and darker in color but not blackened.
• Let the chilies cool completely. Then, grind in a blender or food processor until the desired texture is reached.
• Store in an airtight container and use within 1-2 months. (Thai chili flakes last longer than a few months but they lose their heat and flavor over time)

THAI ROASTED CHILI PASTE (NAHM PRIK PAO)

Steps:

• In a wok or a small, heavy skillet, dry fry the chilies over med-low heat until the darken and become fragrant and brittle, 3-5 minutes. Remove and transfer to a plate to cool.
• Increase the heat to medium and dry fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered.
• Stem the chilies and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini-processor or blender and pulse to a coarse paste. Add 1/4 cup of the oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.
• Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.
• Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooked chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to one month. Use at room temp in recipes or as a condiment.

CHUCK ROAST CHILI

Steps:

• Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
• Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
• Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
• Cover pot and simmer 2 to 4 hours.