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Thai Coconut Chili

2 Tbs oil
6 dried Chinese chile pods
1 Tbs grated garlic
2 lemon grass stalks
3 cans (10.5 oz) concentrated beef broth
1 jar (16 oz) medium hot salsa
1 can (8 oz) unsalted tomato sauce
1 cup unsweetened coconut milk from can
1/4 cup of macadamia nuts, ground
1/3 tsp salt to taste
1/2 cup finely chopped basil

Heat oil until smoking in a Dutch oven, then fry chile pods until black. Stir in garlic for a few seconds before adding the beef. Cook until color is no longer pink.

Stir in everything else except basil. Cook uncovered over low heat for about 45 minutes, or until chili thickens. Salt to taste before discarding lemon grass and black chile pods. Stir in basil before serving.

Yield: 4 to 6 Servings

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