Szechuan Chili

Ingredients	Amount
Peanut oil	3 Tbsp.
Beef or pork, ground	4 lbs. 8 oz.
Red bell pepper, cut in medium dice	9 oz.
Green bell pepper, cut in medium dice	9 oz.
Onion, cut in medium dice	1 lb. 2 oz.
Minced garlic	3 Tbsp.
Minced ginger root	3 Tbsp.
Kikkoman Less Sodium Soy Sauce	1 ½ cups
Tomatoes, diced	5 ¼ cups
Kidney beans, drained	5 cups
Tomato sauce	2 ¾ cups
Five-spice powder	1 ½ tsp.
White pepper	1 Tbsp.
Chili powder	6 Tbsp.
Wasabi powder	1 Tbsp.
Asian chili paste	6 Tbsp.
Asian sesame oil	3 Tbsp.
Green onions, thinly sliced	1 ½ cups
White sesame seeds, toasted	⅓ cup

Method

1. In deep sauté pan, heat oil and brown meat; drain and reserve liquid.

2. In same pan, sweat red and green bell peppers, onion, garlic, and ginger in reserved liquid without browning.

3. Add soy sauce, tomatoes, kidney beans, and tomato sauce; bring to a boil.

4. Add remaining chili ingredients; lower heat and simmer 1 hour.

Yield: 24 portions

Source: Chef Lawrence Weiss, CCC, CCE, for Kikkoman