This Thai-inspired red curry chili is a cozy fusion of classic chili and bold Southeast Asian flavors, made rich with coconut milk, red curry paste, and warming spices.

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Red Curry Chili

If there’s one thing I love, it’s taking a classic comfort dish and giving it a cozy, flavorful twist—and this Thai-Inspired Red Curry Chili might be one of my favorite examples of that. It’s rich, warming, slightly spicy, and packed with deep, comforting flavors that feel perfect for cold nights, rainy days, or whenever you just want a big bowl of something hearty and soul-soothing.

This chili is a fusion of American-style chili and Thai red curry flavors. Think classic chili vibes, but with the added depth of red curry paste, warm spices, a splash of coconut milk, and even a tiny piece of dark chocolate for richness (trust me on this one). It’s cozy, unexpected, and incredibly comforting.

Whether you serve it with rice, bread, or naan, this is the kind of dish that tastes even better the next day, and will makes your kitchen smell absolutely unreal while it simmers!

Why You’ll Love This Red Curry Chili

• Cozy & comforting with a fun Thai-inspired twist

• Deep, rich flavor thanks to red curry paste, spices, and a touch of chocolate

• Hearty and filling with beef, beans, and chickpeas

• Customizable heat level depending on your spice tolerance

• Perfect for meal prep—it tastes even better the next day

Ingredients You’ll Need

For the Chili:

• 1 tbsp oil

• 1 lb ground beef (or chicken, turkey, or Italian sausage)

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 1 can kidney beans, drained and rinsed

• 1 can chickpeas, drained and rinsed

• 1 (28 oz) can peeled whole tomatoes, crushed by hand or blended

• 1 jalapeño, half finely diced & half thinly sliced

• 1 tsp cumin powder

• 2 tsp curry powder

• 1 tsp turmeric

• Salt & black pepper, to taste

• 1 tbsp tomato paste

• 1½ tbsp Thai red curry paste

• 1½ cups unsalted beef stock

• ¼ cup coconut milk (optional, but recommended)

• 1 small piece dark chocolate

• 1 tbsp honey

Optional Toppings:

• Sour cream

• Shredded sharp cheddar cheese

• Chopped cilantro

• Sliced jalapeño

How to Make Thai-Inspired Red Curry Chili

1. Brown the beef

   Heat oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up as you go, until about 80% browned.

2. Build the flavor base

   Add the diced onion and minced garlic. Cook for 2–3 minutes until fragrant and softened. Stir in cumin, curry powder, turmeric, salt, black pepper, tomato paste, and red curry paste. Mix until everything is fully combined.

3. Simmer the chili

   Stir in the diced jalapeño, crushed tomatoes, beef stock, coconut milk, dark chocolate, and honey. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.

4. Thicken and finish

   Remove the lid and continue simmering uncovered for another 10–15 minutes, until the chili reaches your desired thickness.

5. Serve and enjoy

   Ladle into bowls and garnish with sour cream, shredded cheese, cilantro, and sliced jalapeño if desired. Serve warm with rice, bread, crackers, or naan.

Tips for the Best Curry Chili

• Adjust the spice: Add more curry paste or jalapeño if you like it spicier, or reduce for a milder chili.

• Don’t skip the chocolate: It doesn’t make the chili sweet—it deepens and rounds out the flavor beautifully.

• Make it ahead: This chili tastes even better the next day as the flavors develop.

• Swap the protein: Ground chicken or turkey works great if you want something lighter.

Ingredient Substitutions & Variations For Red Curry Chili

This Red Curry Chili is very flexible, so feel free to customize it based on what you have on hand or your personal preferences:

• Protein: Ground beef works great, but you can easily substitute with ground chicken, turkey, pork, or Italian sausage. For a vegetarian option, swap the meat for an extra can of beans, lentils, or crumbled firm tofu.

• Beans: Kidney beans and chickpeas add great texture, but black beans, pinto beans, or cannellini beans all work well here.

• Red Curry Paste: Adjust the amount depending on your spice tolerance. You can use a little less for a milder chili or add extra for more heat and depth.

• Coconut Milk: This is optional, but it adds a subtle creaminess that balances the spice. You can substitute with heavy cream, half-and-half, or leave it out entirely.

• Chocolate: A small piece of dark chocolate adds richness and depth. Cocoa powder (about 1–2 teaspoons) can be used instead if that’s what you have.

• Sweetener: Honey balances the spice nicely, but brown sugar, maple syrup, or even a pinch of sugar will work.

• Heat Level: Adjust the jalapeño by removing seeds for less heat or adding extra chili flakes or gochugaru if you want it spicier.

This chili is meant to be cozy, forgiving, and easy to make your own—don’t be afraid to experiment!

How to Store & Reheat

Allow the Red Curry Chili to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days.

For longer storage, this chili freezes beautifully. Portion it into freezer-safe containers or zip-top bags and freeze for up to 3 months. I recommend freezing in smaller portions so you can easily reheat just what you need.

When ready to enjoy, thaw frozen chili overnight in the refrigerator for best results. To reheat, warm it gently on the stovetop over medium-low heat until simmering, stirring occasionally to prevent sticking. You can also reheat it in the microwave in 30-second intervals, stirring between each round until fully heated through. If the chili has thickened, simply add a splash or two of water or broth to loosen it back to your desired consistency.

Red Curry Chili

This Thai-inspired red curry chili is a cozy fusion of classic chili and bold Southeast Asian flavors, made rich with coconut milk, red curry paste, and warming spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Dinner, Entree, Main Course

Cuisine American, Asian, Indian, thai

Servings 5

Ingredients

  

1x2x3x

• 1 tbsp oil
• 1 lb ground beef
• 1 yellow onion - diced
• 2 cloves garlic - minced
• 1 can kidney beans - drained and rinsed
• 1 can chick peas - drained and rinsed
• 28 oz can whole peeled tomatoes - crush by hand or in a food processor
• 1 jalapeño - half finely diced & half thinly sliced
• 1 tsp cumin powder
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• Salt & black pepper
• 1 tbsp tomato paste
• 2 tbsp Thai red curry paste
• 1 1/2 cups unsalted beef stock
• 1/4 cup coconut milk - optional
• 1 piece dark chocolate - 0.5oz
• 1 tbsp honey
• Sour cream - optional
• 1/2 cup shredded sharp cheddar cheese - optional
• chopped cilantro - for garnish

Instructions

 

Brown the beef:

• Heat oil in a medium-large pot or dutch oven over medium heat. Once hot, add the ground beef and cook, breaking it into small pieces as you go, until 80% browned.

Add aromatics & spices:

• Add diced onion and minced garlic, cook for 2-3 minutes. Add cumin, curry powder, turmeric, chili powder, 1 tsp salt, 1 tsp black pepper, tomato paste, and red curry paste. Mix until everything is fully combined.

Build the base:

• Stir in the diced jalapeño, crushed tomatoes, beef stock, coconut milk, dark chocolate, and honey. Mix well, bring to a boil, the reduce heat to low. Cover with a lid and simmer for 30 minutes.

Thicken it up:

• Remove the lid and simmer uncovered for another 10-15 minutes, or until the chili reaches your desired consistency.

Serve:

• Ladle the Red Curry Chili into bowls and garnish with sour cream, shredded cheese, cilantro, and sliced jalapeño, is desired. Serve warm with bread, naan, crackers, or rice. Enjoy!

Keyword beans, beef, Curry, fusion, High Protein

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