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Nutrition Facts
Serving Size 1 (365g) Recipe makes 6 servings The following items or measurements are not included below: Chinese five spice powder 1 teaspoon Splenda sugar substitute
Calories 374
Calories from Fat 101		(27%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.5g
Cholesterol 49mg		16%
Sodium 924mg		38%
Potassium 1033mg		29%
Total Carbohydrate 36.4g		12%
	Dietary Fiber 8.5g	34%
	Sugars 9.7g
Protein 24.6g		49%
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Asian Inspired Chili

Recipe #220092 | 1¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: little_wing
Apr 1, 2007

A change of pace for you chili lovers. This is something I've developed over the years as a way to use up hoisin sauce. Can be made in crock pot...just throw everything in and cook on low for 6 hours. This makes very thick chili, if you like it thinner, just add water or broth.

SERVES 6 (change servings and units)

Ingredients

1 onion, chopped
2 scallions, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 tablespoon sesame oil
1 lb lean ground beef, browned (can sub turkey or even chicken if desired)
2 tablespoons fresh ginger, minced
1 teaspoon Chinese five spice powder
1/4 cup dry sherry
1/4 cup hoisin sauce
2 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons thai style chili sauce
1 teaspoon Splenda sugar substitute or sugar
1 (15 ounce) can diced tomatoes
1 (16 ounce) can red beans, drained and rinsed
1/2 cup tomato sauce

Directions

1
Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
2
Add remaining ingredients,bring to a boil.
3
Reduce heat and simmer for 1 hour.

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Featured Reviews for This Recipe

From: WI Cheesehead

On Mar 7, 2009

Tagged in Best of 2008. I did have to reduce the heat, use powdered ginger, left out five spice (don't like) and used mirin for sherry. Also put lentils in instead of beans (those are easier to hide!) DH and I liked it, as did 1 child. I think it was too many flavors for the other kids. Thanks!

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From: TeresaS

On Jan 14, 2008

Who would have ever thought of this? Oh! yes little_wing did..This is so good I was surprised when I got to the chili powder..now we have a touch of Mexican with Asian?? The flavors worked so good together. DH came in while I was preparing the dish. Took a bite out of the pot and said "What are you fixing again?" I told him and he said "It needs some more spice". I looked at him and said "I haven't added any yet!" He said "Well it pretty good anyway" I served this over rice and some cornbread next to it. Not sure if cornbread goes with it but we enjoyed it anyway. This is really, really, really good. If you love chile please try it. Thanks little_wing for posting.

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From: Chef Dudo

On Jan 19, 2008

Hubby is anti-fusion and I am a little apprehensive. So why did I try this? Well, wanted to make a chili, had 1 lb of ground chicken in the freezer that "needed" attention and thought, why not? In the worst case scenario it would end up somewhere else than in our stomachs. Made it exactly as stated and it smelled fantastic while cooking. Hubby could hardly wait to taste although he had his doubts. Finally, tasting time. I say tasting, but I had to drag him away from the pot otherwise he would have eaten his dinner there and then. It is truly outstanding! Who would have thought that these spices would go so well together. Thumbs up for a great recipe that certainly will be made again. Thanks for posting.

1 person found this review helpful

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