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.
Ingredients
- 2 pounds lean brisket
- ¼ cup soy sauce, more to taste
- ¼ 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 tablespoon Sichuan peppercorns, crushed in a mortar
- 1 tablespoon five-spice powder
- 12 ounces beer, preferably amber ale
- 1 14-ounce can whole San Marzano tomatoes, crushed
- 1 tablespoon rice vinegar
- Chinese hot chile oil
- 2 tablespoons finely chopped cilantro
- Nutritional Information
Nutritional analysis per serving (6 servings)
521 calories; 34 grams fat; 13 grams saturated fat; 14 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 30 grams protein; 142 milligrams cholesterol; 852 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
2 hours
Dining and Cooking