Chinese Chili

Somewhere between a pot of chili and a good old 60's-style American chop suey, you'll find this hearty stew full of pork, beef, and veggies, seasoned with soy sauce and chili powder.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 304 Calories

Ingredients

• 1 teaspoon vegetable oil
• 3 tablespoons cornstarch
• 1 teaspoon ground black pepper
• 4 cups beef broth
• 1 (8 ounce) can sliced water chestnuts, drained
• ½ cup soy sauce
• 1 cup fresh bean sprouts
• 2 large onions, chopped
• 2 tablespoons chili powder, or to taste
• 2 large green bell peppers, chopped
• 1 (8 ounce) can sliced bamboo shoots, drained
• 2 pounds pork shoulder, cubed
• 1 pound boneless beef round steak, cubed
• 2 small stalks celery, diced
• 8 sliced fresh mushrooms

Recipe Instructions

Step 1

Heat vegetable oil over medium heat in a large soup pot, and brown the pork and beef, stirring often, about 10 minutes. Mix in the green bell peppers, onions, and celery. Cook until the vegetables have given up their juice; cover and simmer until the vegetables are tender, about 20 minutes. Stir in beef broth, bamboo shoots, water chestnuts, black pepper, and chili powder.

Step 2

Mix the soy sauce and cornstarch in a bowl until smooth, and pour it into the soup. Stir until the soup thickens, about 1 minute; cover the chili, and reduce heat to a simmer. Simmer until the meat is very tender and the flavors have blended, about 2 hours; about 5 minutes before serving, stir in the mushrooms and bean sprouts.