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.

Recipe Yield: 32 8-oz servings
Asian Chili
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
  1. In a stockpot, heat oil. Sauté peppers, onions, carrots and garlic for 2 minutes.

  2. Add ground beef to pot to brown. Once browned, drain grease.

  3. 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.

  4. Add tomatoes, beans, green chilis and sesame seeds to pot. Stir to combine.

  5. Cook over medium-high heat, stirring frequently, until the chili reaches 180°F.

  6. For service: portion 1 cup of chili into a bowl. Top with 2 Tbsp chow mein noodles and 1 tsp of cilantro.