RCP: Chinese Chili (from the NY Times)

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RCP: Chinese Chili (from the NY Times)

Postby Jenise » Fri Jan 31, 2014 4:05 pm

Must try this SOON!



By FLORENCE FABRICANT

This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.

TOTAL TIME 2 hours .


Ingredients
2 pound lean brisket
1/4 cup soy sauce, more to taste
1/4 cup hoisin sauce
2 large onions, finely chopped
1 large green bell pepper, seeded and finely chopped
2 jalapeños, seeded and slivered
1 habanero or other hot fresh chile, seeded and slivered
4 cloves garlic, minced
1 2-inch piece fresh ginger, peeled and minced
1 tablespoon Sichuan peppercorns, crushed in a mortar
1 tablespoon five-spice powder
12 ounces beer, preferably amber ale
1 14-ounce can whole San Marzano tomatoes, crushed
1 tablespoon rice vinegar
Chinese hot chile oil
2 tablespoons finely chopped cilantro


Preparation
1.Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin. 2.Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender. 3.Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.
YIELD 6 servings
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: RCP: Chinese Chili (from the NY Times)

Postby Mike Filigenzi » Fri Jan 31, 2014 6:00 pm

This might solve my "what to serve for the Super Bowl" issue.

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Re: RCP: Chinese Chili (from the NY Times)

Postby Dale Williams » Sat Feb 01, 2014 11:32 pm

Does sound great.
This was the NYT pairing for CA syrah, and an ESJ would do nicely.
Not a big deal, but I don't think I've ever seen a 14 ounce can of San Marzanos.
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Re: RCP: Chinese Chili (from the NY Times)

Postby Mike Filigenzi » Mon Feb 03, 2014 4:48 pm

I ended up making this for a Super Bowl party we attended and I have mixed feelings about it. On the one hand, it was pretty good. Tasty, with good depth of flavor. On the other hand, the Asian spice influence didn't come through much at all. I even threw in some extra ginger to no avail. If I made it again, I'd think about amping up the spices a bit.

Only modification was that I used sirloin instead of brisket. I didn't have any time to spare for extra simmering and I wanted to be sure the meat was tender. That worked just fine.

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Re: RCP: Chinese Chili (from the NY Times)

Postby Jenise » Mon Feb 03, 2014 6:49 pm

Mike, a few star anise would probably help a lot.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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