Asian-Style Spicy Beef Chili
Our hearty and semi-healthy chili is back on the menu with a slightly different twist. After the cooler than expected temperatures, which is a big "hooray" for me because this signals the end of my seasonal allergies, we decided to make another variation with an Asian flair...full story and recipe at http://www.oliviajasonkim.com
Instructions
- 1
Brown ground meat in a Dutch oven or large pot over medium-high heat. Cook until brown and add the minced garlic. Discard excess fatty oil either by draining or using a strainer.
- 2
After cutting hard vegetables into cubes, add to the pot with water, chili powder, and seasonings like soy sauce and red pepper flakes. Cook for 10 minutes, stirring continuously.
- 3
Add remaining ingredients like canned tomatoes and bean varieties; slow boil on low heat for a minimum of 30 minutes.
- 4
Serve with rice and/or desired toppings like sesame seeds, diced onions, cheese, or even crackers.
- 5
*Instead of using premade chili mix packets (like we do), you can also combine the following ingredients to make your own chili seasoning: chili powder, cumin, oregano, cayenne pepper, and salt.