Jenny's Chinese Chili Chili

ok I KNOW this isn't a noods recipe BUT it won the chili cook off at my office so I thought it would be simply CRIMINAL not to share it with you guys. When I tell you that this recipe slaps so hard it is the god-given truth!!!

no pics yet :/

but if you make this recipe I promise to post yours

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Jenny’s Chinese Chili Chili

Ingredients

Chili Sauce

• Big handful of Chinese chili peppers, de-stemmed (like around 20?)

• 1.5 tbs Sichuan peppercorns

• 5 tsp cumin

• 1.5 tsp Chinese five-spice powder

• 1.5 tsp salt

Chili

• 2.5 tbs neutral oil of choice (I used olive oil)

• 2 large yellow onions, minced

• A whole head of garlic, minced

• 1 in x 1in knob of ginger, minced

• 1.5 lbs of plant-based meat

• 10 tbs of hoisin sauce

• 28 oz can of diced tomatoes

• 1 14 oz can of tomato sauce (not pasta sauce)

• 5 tbs Shaoxing wine/Mirin (sweeter) (I used Mirin) (because I was lazy and didn’t want to look for Shaoxing)

• 5 tbs soy sauce

• 2.5 cups veggie broth

• 1 14 oz can of kidney beans

Toppings and Compliments (Optional)

• Cilantro

• Rice

• Avo

• Cheddar cheese

• Sour cream

Instructions

For Making the Chili Sauce

1. Soak Chili peppers in 2 cups of hot water until softened, about 15 minutes or so. If the chilis aren’t already de-stemmed, de-stem them please.

2. Toast Sichuan peppercorns in a small saucepan over medium heat until fragrant (don’t let them burn! They toast quickly). Remove from heat.

3. Combine soaked chili peppers, Sichuan peppercorns, cumin, five-spice, salt, and ½ a cup of the chili soaking water into a blender and blend until combined. I like leaving little chili chunks, so I didn’t blend for too long, but you can also blend until everything is completely combined.

For the Rest of the Chili

4. Heat oil in an instapot on sauté setting or in a large soup pot over high heat and add onions, garlic, and ginger. Sauté until softened and starting to brown, around 5 minutes. Move onion mix to the edges of the pot and add hoisin sauce. Let sauce heat for 1 minute then add plant-based meat into hoisin. Stir plant-based meat, sauce, and onions together and cook until the “meat” browns through, making sure to break up the “meat.”

5. Add ONE QUARTER of the chili sauce and stir and cook for 2 minutes. Taste, and if you want it spicier, add more, or set it aside as extra.

6. Add diced tomatoes, tomato sauce, Shaoxing wine/mirin, and soy sauce. Stir and cook for 2 minutes.

7. And the veggie broth and bring to a simmer. Reduce heat to medium-low and cover for 1 hour.

8. Add the kidney beans and cook for another 5 minutes.

9. Serve over steamed rice and enjoy! Garnish to your heart’s delight.

#sendnoods