3 tablespoons sesame oil
2 (4 ounce) cans chili with green chile peppers
1 cup diced white chile peppers
1 diced red pepper
2 (10 ounce) cans crushed tomatoes
1 (8 ounce) container sliced red olives
3 tablespoons soy sauce
1 tablespoon juice of 20 fluid ounces beer
1 (8 ounce) can tomato paste
8 ounces whole kernel corn, pitted and cubed
1 medium onion, diced
2 tablespoons Chinese cooking wine
1 tablespoon dragon cooking wine
1 1/2 tablespoons fish sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 (6 ounce) can sliced mushrooms, drained
Heat oil in large saucepan over medium heat. Add chili peppers, chile peppers, diced tomatoes, red olives, soup, beer, tomato paste, whole kernel corn, onion, and Chinese cooking wine. Mix well, cover, and simmer for 20 minutes.
In medium bowl, mix Worcestershire sauce, Chinese cooking wine, tomato paste, crushed tomatoes, crushed olives, soy sauce, tomato paste, pepper, and mushrooms. Cover, and simmer for 1 hour until mixture is thickened.