Recipe: Buddy Hackett's Chinese Chili

BUDDY HACKETT'S CHINESE CHILI

1 tbsp safflower (cooking) oil
3 lbs lean ground beef
1 large yellow onion, peeled and chopped
1 large green (Bell) pepper, diced
1/2 clove garlic, pressed
2 cubes vegetable broth (bouillon)
1/4 cup boiling water
2 (6 oz) cans tomato paste
3 1/2 cups water (about)
1 cup soy sauce
1 1/2 tsp oregano
2 tsp chili powder
1 tsp (scant) crushed red pepper
1 tsp salt
1/2 tsp ground white pepper
1 1/2 cups sliced (canned) water chestnuts
Large handful Asian dried mushrooms, optional
1 (16 oz) can Chinese bean sprouts, drained
Serve over Steamed rice, noodles or corn

Heat safflower oil in large skillet. Add ground beef, onion, green (Bell) pepper and garlic. Cook over medium heat, stirring until meat turns brown and is crumbly in appearance. Pour off excess fat. Place meat mixture in large, deep stock pot.

Dissolve vegetable cubes in boiling 1/4 cup of boiling water, add to the pot with tomato paste, 3 1/2 cups water, soy sauce, oregano, chili powder, red pepper, salt, white pepper and water chestnuts. Cook over low fire about 45 minutes; stir often to prevent burning.

Meanwhile, soak dried mushrooms in lukewarm water about 30 minutes. Drain off water, squeeze out excess fluid, slice mushrooms thinly, add to chili. Gradually add bean sprouts (which have been carefully rinsed in cold water to remove canned taste). Heat through.

Serve at once over steaming cooked white rice, dry noodles or corn. Serve with tall glasses of cold jasmine tea.

Serves 8 generously.
Source: Celebrity Cookbook column, St. Petersburg, FL - Evening Independent newspaper, May 30, 1968.