This ground pork Chinese chili is the perfect combination of Asian flavors and comforting chili. You’ll love this twist to a classic cold weather dish. Packed full of flavors like ginger, hoisin, five-spice powder, beer and hot chili oil. This is going to be your new favorite way to make chili!
Ok, a few weeks ago I warned you it was about to get Asian inspired around here! I know Monday was more on the dessert side BUT today it’s all about CHILI! No, not the county. The food. Although, to be fair I do have some upcoming posts about the country Chile this month. They are going to be super delicious as well. So be on the lookout!
Actually, as I type this I’m sitting in a hotel in San Francisco. I’ve been here for a few days and I’m still having a bit of a hard time with the time change. Why is going from east to west the hardest thing EVER! My body just want to live on east coast time and that is that. Although the weather in SF is a bit warmer than NY so I at least have that going fro me. In fact, I heard back home in NY they are supposed to get 12 inches of snow. 12 INCHES! Seriously Mother Nature really doesn’t take prisoners. Of course, again I type this as I lay on my bed, fan blowing on my face and balcony door open to my hotel room. It’s in the 50’s and the breeze blowing in right now is straight up luxurious!
Ok, enough talk about the weather. Let’s talk chili. I know most people think of chili of being this ground beef concoction with lots of southwest flavor and beans BUT not today. Nope, this chili is straight up Asian influenced and packed full of the fresh flavors of ginger, garlic, soy sauce and hoisin sauce. You guys – YES. With a dish like this is just proves that chili never has to be made just one way. Mix it up! Oh, and for you all you Texas folks out there this ground pork Chinese chili is bean free. No need to worry.
Ground Pork Chinese Chile
This ground pork Chinese chili is the perfect combination of Asian flavors and comforting chili. You'll love this twist to a classic cold weather dish. Packed full of flavors like ginger, hoisin, five-spice powder, beer and hot chili oil. This is going to be your new favorite way to make chili!
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
- 2 pounds ground pork
- 2 large yellow onions, small diced
- 1 large green bell pepper, seeded and small diced
- 4 jalapeños, seeded and minced
- 1 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon Sichuan peppercorns, crushed
- 1 tablespoon five-spice powder
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 12 ounces amber colored beer
- 1 (14 ounce) can crushed tomatoes
- 1 tablespoon rice wine vinegar
- Chinese hot chile oil
- Cilantro, minced
Adapted from New York Times
To a soup pot add ground pork, onion, bell pepper jalapenos and olive oil. Cook over medium heat until the meat is no longer pink and the vegetables start to soften. Add in garlic and ginger and saute for 30 more seconds until the garlic is fragrant.
Stir in crushed peppercorns, five-spice powder, soy sauce, hoisin sauce, beer and tomatoes. Stir to combine. Lower the heat and simmer for about an hour or until the soup has reached desired thickness. If it gets too thick simply thin out with a little chicken stock or water.
Taste and season with kosher salt if needed. Stir in vinegar.
Serve drizzled with hot chile oil and a sprinkling of cilantro.