Recipes
Asian Chili
Southwest meets Shanghai. Serve a unique fusion chili that has a sweet flavor from hoisin and coconut milk mixed with the building heat from the green chiles and sriracha. Serve in a bowl or with rice.
Ingredients
Recipe Yield: 32 8-oz servings
| Amount | Item |
| 1/4 c | Vegetable oil |
| 4 c | Diced green bell peppers |
| 3 c | Diced yellow onion, medium |
| 1 1/2 c | Diced carrots |
| 1/4 c | Minced garlic |
| 3 lb | Ground beef chuck |
| 3 c | Hoisin sauce |
| 3 1/2 c | Unsweetened coconut milk |
| 3 Tbsp | Sriracha |
| 1 bag | Foothill Farms® Chili Seasoning Mix (#V417) |
| 3 tsp | Chinese 5-spice |
| 2 tsp | Ground ginger powder |
| 1 #10 can | Diced tomatoes, undrained |
| 1 #10 can | Black beans, undrained |
| 2 c | Canned green chilies |
| 1/4 c | Toasted sesame seeds |
| 4 c | Crispy chow mein noodles |
| 2/3 c | Chopped fresh cilantro |
Instructions
- In a stockpot, heat oil. Sauté peppers, onions, carrots and garlic for 2 minutes.
- Add ground beef to pot to brown. Once browned, drain grease.
- In a separate mixing bowl, add hoisin, coconut milk, sriracha, Chili Seasoning (8 oz), Chinese 5-spice and ginger. Vigorously stirring with a wire whisk until completely combine. Add mixture to pot.
- Add tomatoes, beans, green chilis and sesame seeds to pot. Stir to combine.
- Cook over medium-high heat, stirring frequently, until the chili reaches 180°F.
- For service: portion 1 cup of chili into a bowl. Top with 2 Tbsp chow mein noodles and 1 tsp of cilantro.
