Chinese Chili Rated 7/10 cooking.nytimes.com Edit

Ingredients

  • 2 pounds lean brisket
  • 0.25 cup soy sauce, more to taste
  • 0.25 cup hoisin sauce
  • 2 large onions, finely chopped
  • 1 large green bell pepper, seeded and finely chopped
  • 2 jalapeños, seeded and slivered
  • 1 habanero or other hot fresh chile, seeded and slivered
  • 4 cloves garlic, minced
  • 1 2-inch piece fresh ginger, peeled and minced
  • 1 tbsp Sichuan peppercorns, crushed in a mortar
  • 1 tbsp five-spice powder
  • 12oz beer, preferably amber ale
  • 14oz can crushed tomatoes
  • 1 tbsp rice vinegar
  • Chinese hot chile oil
  • 2 tbsp finely chopped cilantro
Chinese Chili

Steps

  1. Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-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.
  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.
  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.

Notes

  1. Did not have Szechuan pepper at the time. Used 0.5 tbsp coriander seed and 1 tbsp pepper instead, turned out well

  2. Added 1c dried (rehydrated) pinto beans

  3. Threw ingredients in instant pot on high for 10 minutes after browning meat

  4. Very spicy with the 2x jalapeno and habanero. Perhaps use a Thai pepper or Serano instead next time. If making for company, just 2x jalapenos would be fine