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