Four Continents Chili: A Global Fusion of Flavor

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 lb ground beef or ground veal
• 8 ounce tomato sauce
• 4 ounce canned mushrooms
• 1 tablespoon chili paste or chopped chile
• 2 tablespoons sesame oil
• 1/4 cup finely chopped fresh cilantro
• 12.5 ounce taco seasoning package
• 1/4 cup water
• 0.5 package rice vermicelli (approx. 9 ounce package)
• 1 avocado
• 3 garlic cloves
• 1 jalapeno pepper
• 1 cup Greek yogurt
• 3 green onions
• 1 tomatoes
• 1/2 cup shredded cheese

Method

Follow the steps in order for the best result.

1. In a large skillet set over medium-high heat, brown the ground meat. Once browned, drain off any excess grease.
2. Introduce the tomato sauce and drained mushrooms to the skillet. Reduce heat to medium and continue cooking.
3. Incorporate the taco seasoning, water, and chili paste (or chopped chiles) into the mixture, stirring well to combine.
4. Allow the chili to simmer for approximately 10 minutes, ensuring the flavors meld together.
5. Prepare the rice vermicelli according to the package directions. Once cooked, set aside.
6. Add the cooked vermicelli, cilantro, and sesame oil to the chili sauce. Stir to evenly distribute the ingredients.
7. Maintain the chili over low heat for about 5-8 minutes, stirring periodically, until the noodles reach the desired tenderness.
8. For the avocado dip, combine the jalapeno pepper (with seeds removed for less heat) and garlic cloves in a food processor. Grind until finely minced.
9. Add the avocado to the food processor and continue grinding until the mixture is smooth and creamy.
10. Incorporate the Greek yogurt into the avocado mixture and blend until a consistent texture is achieved.
11. To serve, ladle the chili and noodle mixture into bowls.
12. Top each bowl with a generous dollop of the prepared avocado dip.
13. Garnish with chopped green onions, diced tomatoes, and a sprinkle of shredded cheese.