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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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 1 teaspoon 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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