Asian Chili

"I came across this recipe during a visit to Japan. The Asian flavor is a nice change." - Martha Ann Bernard: New Vienna, Ohio. 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. Recipe published in Taste of Home Ground Beef Cookbook.

Yield: 10 servings
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  • 1 1/2 pound(s) ground beef
  • 1 medium onion, chopped
  • 1 46-ounce can(s) tomato juice
  • 1 28-ounce can(s) Chinese mixed vegetables, drained
  • 1 14-ounce can(s) bean sprouts, drained
  • 1 tablespoon(s) chili powder
  • Salt to taste
  • Shredded Parmesan cheese


  1. 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: 2-1/2 quarts
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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