Liven up basic chili with the flavors of Korean BBQ – soy sauce, rice vinegar, garlic, ginger and ground red pepper. For authentic Korean flavor, see tip for making chili with Korean pepper paste (Gochujang).
Cook ground beef and white part of green onions in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat.
Stir in remaining ingredients except sesame seed. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until slightly thickened, stirring occasionally.
Sprinkle with remaining green onions and sesame seed. Serve over cooked jasmine rice or noodles, if desired.
• For richer, more authentic Korean flavor, add 2 tablespoons Korean pepper paste (Gochujang). Decrease soy sauce and rice vinegar to 1 tablespoon each and omit garlic powder and ground red pepper.
• Korean pepper paste or Gochujang is a fermented chile and bean paste. It is used flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.
Serving Suggestion: Serve chili over hot dogs. Sprinkle with green onions and sesame seed.