Mapo Tofu Inspired Beef and Black Bean Chili

Mapo Tofu Inspired Beef and Black Bean Chili

One spoonful of this fiery chili will instantly wake up your tastebuds.

Ingredients :

• 2 tablespoons szechuan peppercorns
• 2 tablespoons canola oil
• 1 pound 90% lean ground beef
• 2 teaspoons kosher salt, divided, plus more to taste
• 6 large shallots, finely chopped (about 1 1/4 cups)
• 6 garlic cloves, finely chopped (2 tablespoons)
• 1 (2-inch) piece fresh ginger, peeled and finely chopped (2 tablespoons)
• 2 (1/2-ounce) serrano or fresh green thai chiles, seeded (if desired) and finely chopped (2 tablespoons)
• 1/4 cup doubanjiang
• 1/4 cup dry white wine
• 2 tablespoons soy sauce
• 1 (28-ounce) can crushed tomatoes
• 2 cups lower-sodium chicken broth
• 3 cups cooked black beans in cooking liquid
• 1 (16-ounce) package silken tofu, carefully cut into 1/2-inch cubes (about 2 cups)
• sliced scallions, for garnish
• hot steamed rice, for serving

Directions

1. Cook peppercorns in a small skillet over medium-high, shaking skillet constantly, until fragrant and just smoking, about 2 minutes. Transfer to a mortar, and let cool slightly, about 2 minutes. Finely grind using a pestle. Set aside until ready to use.
2. Heat oil in a large enamel-coated cast-iron braiser or a deep skillet over medium-high. Add beef; sprinkle with 1 teaspoon salt. Cook, stirring beef occasionally and breaking up using a wooden spoon, until nearly cooked through, about 5 minutes. Add shallots, garlic, ginger, and chiles; cook, stirring often, until shallots are softened, about 3 minutes. Stir in doubanjiang, wine, soy sauce, and ground peppercorns; cook, stirring constantly, until mixture is fragrant and beef is fully coated, about 1 minute. Stir in tomatoes and chicken broth; bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; cook, stirring occasionally, until mixture is slightly reduced and beef is tender, about 10 minutes. Stir in remaining 1 teaspoon salt. Gently stir in beans with cooking liquid and tofu. Reduce heat to medium-low; cover and cook, undisturbed, until mixture is heated through and flavors meld, about 10 minutes. Season with additional salt to taste. Garnish with scallions, and serve with rice.