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.