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Ground Pork Chinese Chili

Chinese Chili is the perfect combination of Asian flavors and comforting chili. Packed with flavors like ginger, hoisin, five-spice powder, beer, and Chinese chili oil, you’ll love this spicy twist on the classic cold-weather dish. 

Ground Pork Chinese Chili in 2 bowls.

Why You’ll Love Chili Szechuan Style

This is going to be your new favorite way to make chili! 

Most people think of chili as this ground beef concoction with beans and lots of southwest flavor. But not today. This ground pork chili recipe is straight-up Asian influenced. 

Prepared Sichuan style with the bold flavors of ginger, garlic, soy sauce, and hoisin sauce… You guys – YES. 

With a dish like this, it proves that chili never has to be made just one way. Mix it up! Oh, and for all you Texas folks out there – this ground pork Chinese chili is bean-free. No need to worry.

Ground Pork Chinese Chili served with cilantro.

Ingredients for Asian Chili

  • Ground pork – Milder and leaner than beef and perfect for Asian recipes.
  • Yellow onion
  • Green bell pepper
  • Jalapeños – Adjust for your desired level of heat.
  • Olive oil – Use your favorite, high-quality extra virgin olive oil.
  • Fresh garlic and ginger – These two ingredients add great flavor.
  • Sichuan peppercorns – If you can’t access Sichuan peppercorns, you can use ground black pepper and coriander seeds. 
  • Five-spice powder – A blend of traditional spices used in Chinese cooking. 
  • Low-sodium soy sauce – I find soy sauce a little too salty, so I tend to use low-sodium soy sauce. You can use whatever you typically enjoy. If you don’t have low sodium (but want the flavor of low sodium) simply mix 50/50 regular soy sauce and water.
  • Hoisin sauce – Adds an excellent depth of flavor and a touch of sweetness.
  • Beer – Use an amber-colored beer.
  • Crushed tomatoes
  • Rice wine vinegar
  • Chinese hot chili oil
  • Cilantro – My favorite fresh herb that brings brightness and freshness.
Ground Pork Chinese Chili in a bowl.

How to Make This Chinese Chili Recipe

There is minimal prep for this recipe – just a few veggies to chop. Most of the cooking time is spent waiting for the chili to thicken and for the flavors to blend. Your house will smell amazing. 

  1. First, brown the ground pork, onion, bell pepper, and jalapenos in olive oil over medium heat until the meat is no longer pink and the vegetables start softening.
  2. Then, add the garlic and ginger and saute for 30 more seconds until the garlic is fragrant.
  3. To make a delicious Chinese chili sauce, stir in crushed peppercorns, five-spice powder, soy sauce, hoisin sauce, beer, and tomatoes. 
  4. Stir to combine, then lower the heat and simmer for about an hour or until the Asian chili has reached your desired thickness. You can thin it out with a little chicken stock or water if it gets too thick.
  5. Taste and season with kosher salt if needed. Stir in vinegar. 
  6. Serve drizzled with hot chile oil and a sprinkling of cilantro. Chinese chili can be served independently with rice, crusty bread, or a side salad.

How to serve Chinese chili

I love this topped with a drizzle of hot chili oil and cilantro but there are lots of fun serving ideas!

  • Serve alongside or spooned over rice.
  • Top with toasted sesame seeds.
  • Drizzle the top with sesame oil.
Ground Pork Chinese Chili in a bowl with a spoon.

More chili recipes

Ground Pork Chinese Chili

Chinese Chili is the perfect combination of Asian flavors and comforting chili. You’ll love this spicy twist on the classic cold weather dish!
4.25 from 8 votes
Print Pin
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground pork
  • 4 jalapeños seeded and minced
  • 2 large yellow onions diced small
  • 1 green bell pepper seeded and diced small
  • 2 tablespoons grated garlic
  • 2 tablespoons grated fresh ginger
  • 1 (14-ounce) can crushed tomatoes
  • 12 ounces amber colored beer
  • 1/4 cup hoisin sauce
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon Sichuan peppercorns crushed
  • 1 tablespoon five-spice powder
  • 1 tablespoon rice wine vinegar
  • Chinese hot chile oil
  • Cilantro minced

Instructions

  • To a 5 quart soup pot add olvie oil and set over medium-high heat.
  • When the oil is hot, add the add ground pork, jalapenos, onion, bell pepper. 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 diced tomatoes with juices, beer, hoison sauce, soy sauce, crushed Schuan peppercorns, and five-spice powder.
  • Lower the heat and simmer for about an hour or until the soup has reached desired thickness. If it gets too thick, thin out with a little chicken or beef stock.
  • Taste and season with kosher salt if needed. Stir in vinegar.
  • Serve drizzled with hot chile oil and a sprinkling of cilantro.

Notes

Adapted from The New York Times.

Nutrition

Serving: 1g | Calories: 809kcal | Carbohydrates: 26g | Protein: 43g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 164mg | Sodium: 1240mg | Potassium: 1045mg | Fiber: 4g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 4mg
Course Soup
Cuisine Asian
Keyword asian chili
Did you try this recipe?Leave a comment and 5 star review!
Ground Pork Chinese Chili pin for Pinterest.
Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating




Ron

Tuesday 8th of March 2022

Been making chili for years. I primarily cook with an Asian flair and so last year tried my take on Asian chili. It turned out great.....I like the base this gives me as a starter. I like the beans so I will add them other than that I am trying this out before the next Chili dump for sure! Thanks for the recipe!!

Mary

Friday 26th of February 2021

When we make regular chili at home, we use lots of beans. We like the mix of veggie and meat( I use ground pork and ground turkey..no beef). We use the same onions/peppers/tomatoes, garlic (I call chili veggies)...I even use beer in my regular chili and cilantro as does this recipe. This sounds wonderful but beyond the regular chili veggies it only has spices. We don't eat noodles. Do you think I could serve it with chopped napa cabbage, bean sprouts and/or sliced sugar snap peas? I would serve them on the side to mix in with the chili, not cooked in. I am not sure what might work with the 5 spice flavor?

Wallis

Wednesday 5th of February 2020

I wonder if adding more veggies like mushrooms and/or finely diced carrots would be??

Jason

Thursday 23rd of January 2020

This was delicious! I used this recipe for our chili cookoff at work and won! Thanks so much for this recipe!

janice e keck

Thursday 16th of January 2020

Traditional Texas chili cook off in our office..Brave, funny gal ( Asian American) boldly made Chinese Chili! OMG! 4th generation native Texan but fell in love!.. not tex mex - but Wow.. neato new recipie..

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