Ground Pork Chinese Chili

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! 

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!

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!

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!

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, 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.

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!

Looking for more chili recipes? Try my Slow Cooker Beef Chorizo Taco ChiliTurkey Wild Rice ChiliSlow Cooker Pumpkin ChiliShort Rib Chili or my Easy Vegetable Chili

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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

Ingredients:

  • 2 pounds ground pork
  • 2 large yellow onions, small diced
  • 1 large green bell pepper, seeded and small diced
  • 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

Directions:

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.

 

17 Responses to “Avocado Egg Salad BLT”

  1. #
    1
    Sune Moolman — April 9, 2015 at 8:01 am

    You’re killing me with this!
    Eggs and avo –> givitome!! With bacon? On a croissant?
    I think I’m about to faint!

  2. #
    2
    taylor @ greens & chocolate — April 9, 2015 at 9:50 am

    Mmm I love, love, love egg salad! And with avocado and bacon?! How could you go wrong?

  3. #
    3
    nicole @ I am a Honey Bee — April 10, 2015 at 2:33 pm

    I react the same way your dad does when I think of Egg Salad. But I LOVE chicken salad. Egg yolks give me the willies.

    But this looks great. I’d just swap the egg salad for chicken salad!

  4. #
    4
    cristina — April 15, 2015 at 11:50 pm

    Now that’s a gorgeous egg salad BLT and like that you’ve used more avocado in it for the creaminess. I’m with you about the egg dying…I haven’t done it either it wasn’t something we did as kids. I didn’t really start liking hard boiled eggs until I was an adult. 🙂 Beautiful, tasty and deliciously styled BLT!

  5. #
    5
    Erin — April 16, 2015 at 12:24 am

    Genius recipe – can’t wait to do this – avocado, egg salad, bacon??!!
    I did dye eggs for Easter as a child but – slacker mom of the year – totally forgot to dye eggs with my own children this year. I didn’t carve pumpkins when I was little, however, and developing that skill in your 30s seems totally weird. I am with you on that.

  6. #
    6
    Mary Ellen — April 16, 2015 at 1:00 am

    This sounds so delicious! I am adding avocados to my shopping list right now.

  7. #
    7
    Michelle @ A Dish of Daily Life — April 16, 2015 at 1:12 am

    This looks like the perfect lunch! We didn’t dye Easter eggs either, but I will make some hard boiled eggs just to have this!

  8. #
    8
    Brandy M — April 16, 2015 at 3:25 am

    I like that this egg salad is less mayo. I have a ton of dyed eggs in the fridge. This looks SO good! BLT is the icing on the cake! LOVE bacon!

  9. #
    9
    Renee - Kudos Kitchen — April 16, 2015 at 8:34 am

    I’m totally with you when it comes to mayo based sandwich fillings. Bring it!
    I do love however that you’ve cut part of the mayo usage with the creamy avocado. This may be one of the prettiest (and tastiest) looking egg salad sandwiches that I have ever seen.

  10. #
    10
    Susan | LunaCafe — April 16, 2015 at 8:43 am

    Wow, that’s one incredible looking sandwich.And only tablespoon of mayonnaise!

  11. #
    11
    Sharana @ living The Sweet Life blog — April 16, 2015 at 9:39 am

    Mmmmm ohhh man, the things I would do for this sandwich right now!! Delicious!

  12. #
    12
    heather @french press — April 16, 2015 at 10:25 am

    we didn’t color eggs this year, which is strange because we have SO many eggs – but I’ll hard boil a few just to make this blt!

  13. #
    13
    ANNA | ANNAdventure — April 16, 2015 at 10:54 am

    Yum. OMG YUM. Wow. LOL I love your photos! This recipe sounds heavenly!

  14. #
    14
    Lauren Gaskill | Making Life Sweet — April 16, 2015 at 3:40 pm

    Holy moly! This looks incredible. Three of my favorite things mixed into one delicious salad? Count. Me. In. 🙂

  15. #
    15
    Amy @ A Healthy Life For Me — April 16, 2015 at 8:00 pm

    Hello sandwich! This is mighty mighty fine. You gotta all the good stuff in there. Sharing now!

  16. #
    16
    Lisa @ Healthy Nibbles & Bits — April 16, 2015 at 11:56 pm

    I’ve never dyed eggs either, so I feel you girl! I swear I’ll do it next year, even though I may look like a fool doing it.

    Avocado egg salad…sounds SO good. You have a good trifecta sandwich going here with the croissant, bacon, and avocado egg salad!

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