Chinese Chili

• 2 pounds 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 jalapenos, 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

1. Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice.
2. Lightly brown the fat on medium-high in a large saute pan to slick the bottom.
3. Add meat and cook until it loses its redness.
4. Transfer meat and any juices to a bowl.
5. Toss with soy sauce and hoisin.
6. Reduce heat to low, add onions, bell pepper, jalapenos, habanero, garlic and ginger and cook until softened.
7. Add Sichuan peppercorns and five spice, stir, then add ale.
8. Bring to a simmer.
9. Add tomatoes.
10. Return meat and juices to the pan.
11. Cover and simmer an hour and a half, until the meat is tender.
12. Stir in vinegar.
13. Mixture should be somewhat soupy; add some water if needed.
14. Drizzle in chile oil to taste.
15. Adjust salt with soy sauce.
16. Garnish with cilantro and serve.

lean brisket, soy sauce, hoisin sauce, onions, green bell pepper, jalapenos, fresh chile, garlic, fresh ginger, sichuan peppercorns, fivespice powder, beer, tomatoes, rice vinegar, chile oil, cilantro

Taken from cooking.nytimes.com/recipes/1016019 (may not work)