Szechwan Chili

YIELD: 24 servings

3 Tbsps. peanut oil
4½ lbs. ground beef or pork
9 oz. red bell pepper, medium dice
9 oz. green bell pepper, medium dice
1 lb., 2 oz. onion, medium dice
3 Tbsps. minced garlic
3 Tbsps. minced ginger
1½ cups low-sodium soy sauce
5¼ cups canned diced tomato
5 cups canned kidney beans, drained
2¾ cups tomato sauce
1½ tsps. five-spice powder
1 Tbsp. white pepper
6 Tbsps. chili powder
1 Tbsp. wasabi powder
6 Tbsps. Asian chili paste
3 Tbsps. Asian sesame oil

Rice:
24 cups cooked white rice
Garnish:
½ cup toasted white sesame seeds
1½ cups thinly sliced green onion

1. In a deep sauté pan, heat the oil and brown the meat. Drain and reserve the liquid and remove the ground meat.

2. To the same pan, return the liquid. Sweat the peppers, onion, garlic and ginger without browning. Add the soy sauce, tomato, kidney beans and tomato sauce; bring to a boil.

3. Add the reserved meat and remaining ingredients. Lower heat and simmer for 1 hour. (Yields 6 qts.)

4. Per order: Heat 1 cup chili and spoon over 1 cup rice. Garnish with 1 tsp. sesame seeds and 1 Tbsp. green onion.

Recipe: Lawrence Weiss, Manor Plains Culinary School, Huntington, N.Y. Photo: Kikkoman Sales USA, Inc.