Chinese Chili

1. 1

   Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice.

2. 2

   Lightly brown the fat on medium-high in a large saute pan to slick the bottom.

3. 3

   Add meat and cook until it loses its redness.

4. 4

   Transfer meat and any juices to a bowl.

5. 5

   Toss with soy sauce and hoisin.

6. 6

   Reduce heat to low, add onions, bell pepper, jalapenos, habanero, garlic and ginger and cook until softened.

7. 7

   Add Sichuan peppercorns and five spice, stir, then add ale.

8. 8

   Bring to a simmer.

9. 9

   Add tomatoes.

10. 10

    Return meat and juices to the pan.

11. 11

    Cover and simmer an hour and a half, until the meat is tender.

12. 12

    Stir in vinegar.

13. 13

    Mixture should be somewhat soupy; add some water if needed.

14. 14

    Drizzle in chile oil to taste.

15. 15

    Adjust salt with soy sauce.

16. 16

    Garnish with cilantro and serve.

* Per serving · 4 servings · Values may vary.