Chinese Chili

[elleng]

Last edited Sun Sep 11, 2016, 02:51 PM - Edit history (1)

http://cooking.nytimes.com/recipes/1016019-chinese-chili

Edited, per request:

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.

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
>>>

COMMENTS:

A great chili. My family's favorite. You may want to cut down on jalapeños and habanero. (I cut the quantity in 1/2. At that level it is quite spicy but still delicious.). I serve w cilantro, sour cream and some grated cheese. Added black beans once and that was good too. Have also gone w 1 lb pork and lb beef, also good.>>>

[mopinko]

1. you know i love you, but

dang i wish you would c&p more.

[elleng]

2. OK, will do!

With recipes, I take the lazy way out!

[mopinko]

3. post the pic.

the porn is what we want, anyway.

[elleng]

4. HAHAHA!

It's at the link!

[EdditJones]

5. Seems good

May try this...have to cook for a patient this week who likes spicey food.