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.
|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|
|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|
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.