CHINESE CHILI (SICHUAN STYLE)
Make a hearty pot of Chinese chili using Sichuan ingredients to create a super rich and deep umami while keeping the essence of a traditional chili. The recipe teaches you how to make a flavorful chili paste, but you can also use chili powder to make the recipe super easy. {Gluten-Free Adapetable}
Provided by Maggie Zhu
Categories Main
Time 1h
Number Of Ingredients 20
Steps:
- Toast the Sichuan peppercorns in a small saucepan over medium heat until you can smell the fragrance and the Sichuan peppercorns turn a little darker. Transfer the peppercorns to a small bowl and set aside.
- Soak the chili peppers in 2 cups of hot water until softened, 15 minutes or so. Use your fingers to press the air out from the chili peppers so they soak evenly. Once soaked, remove the tough stems of the chili peppers and discard them.
- Combine the soaked chili peppers, Sichuan peppercorns, cumin powder, dried oregano, and salt in a blender or in a tall glass and use an immersion blender. Add 1/2 cup of the pepper soaking water without adding the residue at the bottom. Blend until it forms a fine paste.
- Heat oil in a 5.5 quart dutch oven over medium heat and add the yellow onion. Cook and stir until the onion just starts to soften, 5 minutes or so.
- Use your spatula to move the onion to the edge of the pan and add the ground beef in the center. Add the Doubanjiang. Let cook for a minute without moving. Then stir with a spatula to break the meat into smaller pieces and coat with the Doubanjiang. Cook, stirring frequently, until the meat is cooked and turns into small pieces.
- Add the chili paste. Cook and stir for 2 minutes.
- Add the diced tomato, tomato sauce, Shaoxing wine, and soy sauce. Cook and stir for 2 minutes.
- Add the beef broth. Cook until bringing to a simmer. Turn to medium-low heat. Simmer, covered, until the beef turns soft, 30 minutes.
- Add the kidney beans and stir to mix well. Cook for another 5 minutes. Taste the chili carefully and add more salt if needed.
- Serve the chili over steamed rice. Garnish with chopped cilantro and avocado, if using. Serve as a main course.
- Store the leftover chili in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop. The beans will continue to absorb liquid during storage. You can add a splash of broth before reheating to bring back the original texture.
Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Carbohydrate 17.3 g, Protein 33.7 g, Fat 8.3 g, SaturatedFat 2.6 g, Cholesterol 84 mg, Sodium 1043 mg, Fiber 4.7 g, Sugar 6 g
ASIAN INSPIRED CHILI
A change of pace for you chili lovers. This is something I've developed over the years as a way to use up hoisin sauce. Can be made in crock pot...just throw everything in and cook on low for 6 hours. This makes very thick chili, if you like it thinner, just add water or broth.
Provided by little_wing
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
- Add remaining ingredients,bring to a boil.
- Reduce heat and simmer for 1 hour.
THAI-STYLE CHICKEN CHILI
I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.
Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
ASIAN CHILI
I created this recipe for a chili cook off at my fiances work, and it won! I even made a double batch and it was gone in minutes! I think it's a completely original spin on chili with an asian flare!
Provided by I_heart_seitan
Categories Beans
Time 30m
Yield 2 very large bowls, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and sauté the onion, shallot, garlic and Serrano pepper until onion is tender.
- Add the Chinese 5 spice and mix around until combined completely.
- Pour in veggie stock and stir.
- Let that simmer, and then stir in the hoisin sauce, sesame oil, chili oil, and soy sauce. You don't have to be exact with measurement because all of these flavors are pretty acquired, so do what you like.
- Once all of that is mixed you can mix in the drained beans.
- You can go ahead and serve it now, but I have also transferred this to a slow cooker and cooked from 1-12 hours, the longer you cook it the softer the beans with get.
- Serve with the crunchy chow mein noodles and chopped green onion.
Nutrition Facts : Calories 1036.9, Fat 27.9, SaturatedFat 4.2, Cholesterol 0.5, Sodium 1069.8, Carbohydrate 157.1, Fiber 43.4, Sugar 8.4, Protein 45.1
ASIAN CHILI
My husband and I have done extensive traveling during our more than 50 years of marriage. As a matter of fact, I came across this recipe during a visit to Japan. The Asian flavor is a nice change. - Martha Ann Bernard, New Vienna, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese.
Nutrition Facts : Calories 166 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 548mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
HOT AND SOUR ASIAN CHILI
Here's a unique twist on chili. Easy to make. Moderately spicy (cut back on the chili garlic sauce if you prefer less heat). If you like it thicker cut down the beef broth or use corn starch.
Provided by Kahu Moka
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, heat oil. Add onion and stir fry 2 to 3 minutes until onion is transparent.
- Add ground beef and stir, breaking into pieces, until completely browned. Drain off any excess fat.
- Add black bean garlic sauce, chili garlic sauce, soy sauce and vinegar. Cook and stir about 1 minute.
- Add beef broth and diced tomatoes and bring to boil. Cover, reduce heat and simmer 5 minutes.
- To serve, ladle into soup bowls and top with fried chow mein noodles and chopped green onions. If preferred, serve over white rice.
CHINESE-STYLE HONEY GARLIC CHILI SAUCE
This is a quick, easy, and delicious sauce based on the Chinese Honey Chicken recipe at RasaMalaysia.com. Fry or saute your favorite meat in bite-size pieces, toss with this sauce, and serve over rice. The oil is used mainly for carrying the chili and garlic flavors, and you can easily reduce it if you're counting calories.
Provided by Abby Falck
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the honey, soy sauce, rice vinegar, 1/4 cup water, and cornstarch.
- Put the oil in a medium saucepan over medium heat. Let it warm up for about 30 seconds, then add the garlic and cook until fragrant and just starting to color, 15-30 seconds.
- Add the red pepper flakes and cook until fragrant and the garlic is lightly browned, 15-30 seconds more.
- Quickly re-stir the honey mixture and pour it into the saucepan. Bring to a simmer, stirring frequently, reduce the heat to low, and simmer for about 5 minutes. Add more water if needed to achieve desired consistency.
ASIAN-INSPIRED COCONUT-CHICKEN CHILI
Heat things up with Asian-Inspired Coconut-Chicken Chili. This coconut-chicken chili showcases some jalapeño spice alongside a host of other rich flavors.
Provided by My Food and Family
Categories Home
Time 40m
Yield 7 servings, 1 cup chili and about 2/3 cup rice each
Number Of Ingredients 18
Steps:
- Cook rice as directed on package, omitting salt.
- Meanwhile, heat oil large saucepan on medium heat. Add chicken, yellow onions, peppers, garlic, ginger and chili powder; stir. Cook 6 to 8 min. or until chicken is no longer pink, stirring frequently. Add flour; cook and stir 1 min. Stir in peanut butter. Add coconut milk, broth and dressing; mix well. Bring to boil, stirring occasionally.
- Stir in beans, carrots and cilantro; return to boil. Cover; simmer on medium-heat 10 min., stirring occasionally. Serve over rice; top with green onions and coconut.
Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 55 g, Fiber 6 g, Sugar 9 g, Protein 22 g
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