Asianinspiredchili Recipes

THAI-STYLE CHICKEN CHILI

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

ASIAN INSPIRED CHILI

Steps:

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

ASIAN CHILI

Steps:

• Heat the oil in a large pan and sauté the onion, shallot, garlic and Serrano pepper until onion is tender.
• Add the Chinese 5 spice and mix around until combined completely.
• Pour in veggie stock and stir.
• Let that simmer, and then stir in the hoisin sauce, sesame oil, chili oil, and soy sauce. You don't have to be exact with measurement because all of these flavors are pretty acquired, so do what you like.
• Once all of that is mixed you can mix in the drained beans.
• You can go ahead and serve it now, but I have also transferred this to a slow cooker and cooked from 1-12 hours, the longer you cook it the softer the beans with get.
• Serve with the crunchy chow mein noodles and chopped green onion.

HOT AND SOUR ASIAN CHILI

Steps:

• In medium saucepan, heat oil. Add onion and stir fry 2 to 3 minutes until onion is transparent.
• Add ground beef and stir, breaking into pieces, until completely browned. Drain off any excess fat.
• Add black bean garlic sauce, chili garlic sauce, soy sauce and vinegar. Cook and stir about 1 minute.
• Add beef broth and diced tomatoes and bring to boil. Cover, reduce heat and simmer 5 minutes.
• To serve, ladle into soup bowls and top with fried chow mein noodles and chopped green onions. If preferred, serve over white rice.

KOREAN-STYLE TEXAS CHILI

Steps:

• In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
• Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½-2½ hours, stirring occasionally.
• Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
• Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately.