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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.
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.
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.
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.
- 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.
- Then, add the garlic and ginger and saute for 30 more seconds until the garlic is fragrant.
- To make a delicious Chinese chili sauce, stir in crushed peppercorns, five-spice powder, soy sauce, hoisin sauce, beer, and tomatoes.
- 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.
- 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 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.
More chili recipes
- Instant Pot Turkey Chili
- Vegan Lentil Chili
- Instant Pot Pork Chili Verde
- Buttermilk Cornbread Topped Chili
Ground Pork Chinese Chili
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can almost smell how amazing this chilli is just by looking at it!
It’s chili season here in WI too. Thankfully we’re not receiving those 12 inches of snow like NY.
I’ve had a lot of different kinds of chili, but never a Chinese one… totally trying this soon!
Wow this looks plain sensational. I need about 10 bowls of this for the week. I am coming over!
This Asian spin on chili is absolutely genius, my friend!
I love the creativity (and flavor profile) of this chili! I’ll bet it’s got a good bit of heat to it too! YUM!
I love switching up the old chili routine!
I just made this chilli and was amazed by the flavours. Added a tablespoon of Korean chilli paste and a few more Sichuan Peppercorns (half tbsp)
I like it in summer with some limes squeezed in after plating.
I just made this last night and it was delicious. It reminded me of the minced pork that comes on top of dan dan noodles. This would have been great served on top of rice or noodles as well.
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..