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.

Asian Chili

Ingredients

Instructions

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