Kung Pao Chili con Carne
Spices and seasonings popular in Chinese cooking add heat to this unique chili. If Sichuan peppercorn is unavailable, feel free to use freshly ground black, white, or lemon peppercorns.
Serves: 3Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- ¾ lb. ground beef
- ½ tsp. salt
- ½ tsp. black pepper
- 5 tsp. vegetable oil, divided
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 2 tsp. Sichuan peppercorns
- 1 Tbsp. seeded and chopped jalapeño peppers
- 1 medium tomato, diced
- 1 cup drained canned kidney beans
- ¾ cup tomato sauce
- ¼ cup roasted cashews
- 1 tsp. hot sauce, optional
- In a medium bowl, combine the ground beef with the salt and pepper.
- Heat 2 teaspoons oil in a large, heavy saucepan over medium-high heat. Add ground beef and stir-fry until the pinkness is gone. Remove ground beef from the pan. Drain the fat and wipe pan clean with paper towels.
- Heat 1 tablespoon oil in the pan. Add the garlic and onion. Stir in the Sichuan peppercorn and chopped peppers. Cook, stirring, until the onion begins to soften. Stir in the diced tomato. Stir in the kidney beans and tomato sauce. Bring to a boil.
- Return the ground beef to the pan. Stir-fry for 1 to 2 more minutes to mix the flavors together. Stir in the cashews. Stir in the hot sauce. Serve hot.