Chinese Chili
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds lean brisket
- ¼cup soy sauce, more to taste
- ¼cup hoisin sauce
- 2large onions, finely chopped
- 1large green bell pepper, seeded and finely chopped
- 2jalapeños, seeded and slivered
- 1habanero or other hot fresh chile, seeded and slivered
- 4cloves garlic, minced
- 12-inch piece fresh ginger, peeled and minced
- 1tablespoon Sichuan peppercorns, crushed in a mortar
- 1tablespoon five-spice powder
- 12ounces beer, preferably amber ale
- 114-ounce can whole San Marzano tomatoes, crushed
- 1tablespoon rice vinegar
- Chinese hot chile oil
- 2tablespoons finely chopped cilantro
Nutritional analysis per serving (6 servings)
528 calories; 34 grams fat; 14 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 31 grams protein; 856 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Reserve about a tablespoon of the fat from the brisket and cut the meat in ½-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin.
- Step 2
Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.
- Step 3
Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.
Private Notes
Comments
Just a side note: it's a bit silly to specify "San Marzano" tomatoes in a recipe like this. The subtle distinctions that justify the higher price for San Marzanos are completely lost in a recipe like this (i.e., all those spices and sauces overwhelm those fine distinctions). Any decent Roma tomatoes will work just as well.
I just finished prepping this for dinner, following the recipe almost exactly - simply left out the habanero so as not to blast my family off the planet. Finished result much too soupy for my liking, so I added enough semolina flour - 2-3 tbsp - to thicken it up a bit and concentrate the sauce flavors. Much better. Also added 1 can of Goya black beans and will serve with white rice and cornbread.
Most asians use either Tapioca flour/starch, cornstarch or potato starch(Japanese), mixed with water to create a slurry for thickening vs. flour less potential for clumping and don't have that problem of raw flour taste if not cooked out. FYI!
Followed many of the notes from other comments and halved the five spice, took out the habanero, and swapped brisket out for ground pork instead. It ended up being really delicious, but a quality chili crisp totally sends it over the edge. 100% necessary! I entered it into a workplace chili contest, and while I didn't win, everyone really enjoyed it and a few folks told me they voted for it as their fav. Great unique recipe!
Diced brisket needed 2.5 hrs on stovetop to get soft n chewy. That’s okay because it was too soupy and could cook down. Two jalapeños were perfect. No other hot peppers needed. Added a 14oz can of black beans last half hr. Great addition. Quite tasty Asian chili. Left out the five spice per many recommendations. It’s quite strong and detracts from the other flavors. Added more ginger. Served over crispy fried Chinese noodles. Topped with chopped scallions and cilantro and chili oil. Yummy.
Meh, this was okay but I wouldn't cook it again. I'm Chinese and used the exact ingredients. Thought it might be interesting but it wasn't. BTW, there is no such dish in the Chinese culture, it just uses Chinese ingredients.
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