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Recipe
Szechwan Chili
Ingredients (Yield: 24 servings)
3 tablespoons peanut oil4 1/2 pounds ground beef or pork
9 ounces red bell peppers, cut into medium dice
9 ounces green bell peppers, cut into medium dice
1 pound, 2 ounces onions, cut into medium dice
3 tablespoons minced garlic
3 tablespoons minced ginger
1 1/2 cups Kikkoman Less Sodium Soy Sauce
3 (14.5-ounce) cans diced tomatoes (about 5 1/4 cups)
3 (15-ounce) cans kidney beans, drained (about 5 cups)
3 (8-ounce) cans tomato sauce (2 3/4 cups)
1 1/2 teaspoons five spice powder
1 tablespoon white pepper
6 tablespoons chili powder
1 tablespoon wasabi powder
6 tablespoons Asian chili paste
3 tablespoons Asian sesame oil
1 1/2 cups thinly sliced green onions
1/3 cup toasted white sesame seed
For serving:
24 cups cooked white rice
1/2 cup toasted white sesame seed
1 1/2 cups thinly sliced green onions
Instructions
In deep sauté pan, heat oil and brown meat; drain and reserve liquid. In same pan, sweat peppers, onion, garlic and ginger in reserved liquid without browning. Add soy sauce, tomatoes, kidney beans and tomato sauce; bring to a boil. Add remaining ingredients; lower heat and simmer 1 hour. Yield: 6 quartsFor each serving, to order: Heat 1 cup chili and spoon over 1 cup rice. Garnish with 1 teaspoon sesame seeds and 1 tablespoon green onions.
Recipe by Lawrence Weiss, Manor Plains Culinary School, Huntington, NY, Grand Prize Winner, 2002 Kikkoman Soy Sauce Masters Recipe Contest
