Chinese Chili is the perfect combination of Asian flavors and comforting chili. Packed full of flavors like ginger, hoisin, five-spice powder, beer and Chinese chili oil, you’ll love this spicy twist on the classic cold weather dish.
Why You’ll Love Chili Szechuan Style
This is going to be your new favorite way to make chili!
I know most people think of chili as being 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.
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 a big bunch of flavor.
- Sichuan peppercorns – If you don’t have access to Sichuan peppercorn, 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 a nice depth of flavor and 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.
How to Make This Chinese Chili Recipe
There is minimal prep for this recipe – just a few veggies to chop. The majority of the cook time is spent waiting for the chili to thicken and for the flavors to blend. Your house will smell amazing.
You’ll 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 to soften. Add in the 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 to make a delicious chinese chili sauce.
Stir to combine, then lower the heat and simmer for about an hour or until the Asian chili has reached your desired thickness. If it gets too thick, you can thin it 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. Chinese chili can be served on its own, with rice or a crusty bread, or with a side salad.
- 2 pounds ground pork
- 2 large yellow onions, diced small
- 1 large green bell pepper, seeded and diced small
- 4 jalapeños, seeded and minced
- 1 tablespoon 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
- 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.
Adapted from The New York Times.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 887Total Fat: 55gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 214mgSodium: 1064mgCarbohydrates: 27gFiber: 4gSugar: 11gProtein: 63g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.