Asian Inspired Chili

Asian Inspired Chili created by teresas

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@little_wing
Contributor
@little_wing
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. peterstonya26
    Yuuuum - We doubled the recipe for a chili cook-off and halved the amount of chinese five spice powder, topped it with chopped peanuts and cilantro - SO GOOD!
  2. Marc S.
    Amazing recipe. I use Mung beans to make it a bit more Asian. Plus, it's great nutrition. Also, I use cuts of beef like chuck bottom, brisket or the best is tri tip sirloin. Using this recipe for an upcoming chili cook off. Will let you know how I do
  3. Ahmayer
    Made this for a chili cook off at church...it was well received. I used half rooster sauce and half spicy Thai chili sauce. I finely chopped the ginger and cooked that with the onions, scallions and peppers. I used a little more tomato sauce to thin it at the end and splashed a little more soy sauce and rooster sauce in. Served with chopped scallions. Will keep this recipe!
  4. WI Cheesehead
    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!
  5. Chef Dudo
    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.
Advertisement

Find More Recipes