Asian Chili (TNT)

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Asian Chili (TNT)

Post by pstarkoski on Wed Jul 08, 2009 5:30 am

My hubby has to teach tonight so I thought I would make this up because it could be ready early and I can eat it later. He has to eat around 4ish because he has to be up at the college around 5. I have had a little taste and this is really good. A nice change from regular chili; chili with a twist!

Asian Chili
Taste of Home Ground Beef Cookbook

My husband and I have done extensive traveling during our more than 50 years of marriage. As a matter of fact, I came across this recipe during a visit to Japan. The Asian flavor is a nice change. - Martha Ann Bernard, New Vienna, Ohio

TIME: Prep: 5 min. Cook: 1 hour 20 min.


1-1/2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) Chinese mixed vegetables, drained
1 can (14 ounces) bean sprouts, drained
1 tablespoon chili powder
Salt to taste
Shredded Parmesan cheese


In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese. Yield: 10 servings (2-1/2 quarts).
Pair out-of-ordinary Asian Chili with store-bought egg rolls and fortune cookies for a fun casual meal with little fuss. And for extra ease, keep serving-size portions of chili in the freezer to defrost and reheat in a hurry.

Nutrition Facts
One serving: (1 each) Calories: 166 Fat: 6 g Saturated Fat: 3 g Cholesterol: 33 mg Sodium: 548 mg Carbohydrate: 12 g Fiber: 3 g Protein: 15 g
Recipe source: All simple recipes yahoo group, submitted by Beth Layman



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