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Szechwan Chili

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Yield: 24 servings

kikkoman products used:


3 tablespoons peanut oil
4 1/2 pounds ground beef or pork
9 ounces red bell peppers, cut into medium dice
9 ounces green bell peppers, cut into medium dice
1 pound, 2 ounces onions, cut into medium dice
3 tablespoons minced garlic
3 tablespoons minced ginger
1 1/2 cups Kikkoman Less Sodium Soy Sauce
3 (14.5-ounce) cans diced tomatoes (about 5 1/4 cups)
3 (15-ounce) cans kidney beans, drained (about 5 cups)
3 (8-ounce) cans tomato sauce (2 3/4 cups)
1 1/2 teaspoons five spice powder
1 tablespoon white pepper
6 tablespoons chili powder
1 tablespoon wasabi powder
6 tablespoons Asian chili paste
3 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 1/2 cups thinly sliced green onions
1/3 cup toasted white sesame seed

For serving:
24 cups cooked white rice
1/2 cup toasted white sesame seed
1 1/2 cups thinly sliced green onions


In deep sauté pan, heat oil and brown meat; drain and reserve liquid. In same pan, sweat peppers, onion, garlic and ginger in reserved liquid without browning. Add soy sauce, tomatoes, kidney beans and tomato sauce; bring to a boil. Add remaining ingredients; lower heat and simmer 1 hour. Yield: 6 quarts

For each serving, to order: Heat 1 cup chili and spoon over 1 cup rice. Garnish with 1 teaspoon sesame seeds and 1 tablespoon green onions.

Recipe by Lawrence Weiss, Manor Plains Culinary School, Huntington, NY, Grand Prize Winner, 2002 Kikkoman Soy Sauce Masters Recipe Contest


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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