My Asian Chili Bowl is not your usual take on a chili – and yes, that means it’s going to be controversial! But it does have all the things you’d expect – it’s spicy, beefy and sour cream-y – plus a few unexpected ingredients that you’re going to love!
1 cup cooked black beans or red kidney beans
2 tbsp vegetable oil
1.2kg chuck steak, fat trimmed, cut into 2cm pieces
1 red onion, finely chopped
3 garlic cloves, finely chopped
2 tsp cumin seeds, crushed
1/2 tsp Sichuan peppercorns, crushed
2 tbsp doubanjiang
¼ cup shaoxing wine
3 cups beef or chicken stock
2x 400g crushed tomatoes
sour cream, to serve
sliced green chilli, to serve
finely chopped red onion, to serve
chopped coriander (cilantro), to serve
grated cheese, to serve
Place the beans in a large glass or ceramic bowl and cover with water. Set aside, overnight, to soak.
Drain and rinse the beans. Cook the beans in a large saucepan of boiling water for 11/2 hours or until tender. Drain and set aside.
Meanwhile, heat the oil in a large flameproof casserole dish over high heat. Season the beef with salt and cook, in batches, transferring each batch to a plate, until golden.
Add the onion to the dish. Reduce heat to low and cook, stirring occasionally for 5 minutes or until soft. Add the garlic, cumin seeds, sichuan peppercorns and doubanjiang, stirring for 1 minute. Deglaze pan with shaoxing wine. Return the beef to the dish and stir to coat. Increase heat to high. Pour the stock around the edge of the dish. Add the crushed tomatoes. Bring to the boil. Reduce heat to low and cook, partially covered, cook for 1½ hours or until fork tender. Stir through the beans.
To serve, ladle chili into bowls and top with sour cream, chilli, red onion, coriander and cheese.