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).
10m
PREP TIME
25m
COOK TIME
245
CALORIES
12
INGREDIENTS
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).
10m
PREP TIME
25m
COOK TIME
245
CALORIES
12
INGREDIENTS
Ingredients 6 (1 cup) Servings
- 1 pound ground beef
- 4 green onions, sliced and separated into white and green parts
- 1 can (16 ounces) red kidney beans, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
-
1
tablespoon
granulated sugar
![substitution]( "substitution")
Substitutions available
- packed brown sugar
- 1 tablespoon McCormick® Chili Powder
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Ground Cayenne Red Pepper
- McCormick® Sesame Seed, for garnish
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Sprinkle with remaining green onions and sesame seed. Serve over cooked jasmine rice or noodles, if desired.
NUTRITION INFORMATION
(per Serving)
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