CHINESE CHILI (for six)

2 pounds lean brisket

¼ cup soy sauce, more to taste

¼ 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

one 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

one 14 ounce can whole San Marzano tomatoes, crushed

1 tablespoon rice vinegar

Chinese hot chile oil

2 tablespoons finely chopped cilantro

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1.  Reserve about a tablespoon of the fat from the brisket and cut the meat into ½ inch dice.  Lightly brown the fat on medium-high in a large saute pan to slick the bottom.  Add meat and cook until it loses its redness.  Transfer meat and any juices to a bowl.  Toss with soy sauce and hoisin.

2.  Reduce heat to low, add onions, bell pepper, jalapenos, habanero , garlic and ginger and cook until softened.  Add Sichuan peppercorns and five spice, stir and then add ale.  Bring to a simmer.  Add tomatoes.  Return meat and juices to pan.  Cover and simmer an hour and a half, until the meat is tender.

3.  Stir in vinegar. Mixture should be somewhat soupy; add some water if needed.  Drizzle in chile oil to taste.  Adjust salt with soy sauce, garnish with cilantro and serve.

from Florence Fabricant, the New York Times