Thai Venison and Tapioca Chili

This particular meal is special to me because I cooked it in the chili pot that my mom gave me when I moved out. She used to make such incredible meals in it, and I hope this one makes her proud.

We’ve made quite a few various Chili Recipes over the past year, but (aside from Matchu Beetchu Stew), this one is probably the most unique. This one has no beans, no tomatoes, and no traditional chili flavours. Instead, it uses venison, Asian vegetables (including bean sprouts), coconut milk, and oyster sauce.

If you haven’t got tapioca pearls available, you can always mix in cooked rice to make your finished product!

Time: 60 Minutes


  • 1 pound of ground venison (beef, pork, or chicken would also work)
  • Onions
  • Spicy Red Peppers (we used Fresno Peppers)
  • Garlic
  • Fresh Ginger Root
  • Baby Bok Choy
  • Bean Sprouts
  • Mushrooms
  • Dried Tapioca Pearls (we used about a half cup). You can also cooked rice if you prefer.
  • Coconut Milk (We used about a half can)
  • Oyster Sauce
  • Soy Sauce
  • Sriracha
  • Optional: Peanuts


  • Heat some peanut oil in your chili pot, dice your onions, hot peppers, and garlic, and add them to your pot. Sautee until the onions turn opaque
  • Add your ground meat to your pot, and break it up with a spatula. Cook until the meat is completely browned.
  • While your meat cooks, wash your bean sprouts and baby bok choy. Then, cut the baby bok choy bottoms off so you have loose leaves.
  • When your meat is cooked, pour some oyster sauce, Sriracha, and soy sauce (a little will go a long way) to your pot, and add your baby bok choy leaves and bean sprouts. Then, cover with a lid so the bok choy can steam, and after a few minutes, remove the lid, and stir everything together.
  • Stir in your coconut milk. (At this point, you should have enough liquid in your pot to cook the tapioca….take a look at the 5th and 6th pictures below to get an idea of how much liquid you’ll need. Add liquid as needed).
  • Add your dried tapioca to the pot, and stir it in. Let everything simmer over low heat for 30-40 minutes until your tapioca is opaque and soft. (If using rice, cook your rice, and stir it into your chili just before you’re ready to scoop).
  • Scoop, add any toppings (we used peanuts), devour, and enjoy!

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