Chinese Chili Recipes
CHINESE CHILI
This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 34 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 856 milligrams, Sugar 9 grams
ASIAN INSPIRED CHILI
A change of pace for you chili lovers. This is something I've developed over the years as a way to use up hoisin sauce. Can be made in crock pot...just throw everything in and cook on low for 6 hours. This makes very thick chili, if you like it thinner, just add water or broth.
Provided by little_wing
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
- Add remaining ingredients,bring to a boil.
- Reduce heat and simmer for 1 hour.
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