Recipes Dinner Stews Chili Mapo Tofu–Inspired Beef and Black Bean Chili Be the first to rate & review! One spoonful of this fiery chili will instantly wake up your tastebuds. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on January 16, 2024 Tested by Melissa Gray Tested by Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Active Time: 40 mins Total Time: 55 mins Yield: 6 to 8 servings Inspired by mapo tofu — the famous Szechuan dish of silken tofu with beef or pork in a tingly, fiery sauce — this beef and black bean chili gets incredible flavor from the Chinese fermented chile and bean paste known as doubanjiang (aka toban djan). A big pot of black beans and beef is packed with the málà flavor (spicy, tingly, and numbing) of mapo tofu thanks to the combination of Szechuan peppercorns and chiles, which are intensified by the acidity of tomatoes. The tofu also acts like a sour cream replacement in this chili — adding just the right amount of creamy, soft texture. Frequently asked questions How do you cook dried beans? Rinse your beans well, then cook them in salted water with aromatics like onions for the best flavor. The Simplest, Most Delicious Way to Cook Dried Beans Notes from the Food & Wine Test Kitchen Doubanjiang is often sold in stores as Szechuan broad bean paste in red chile oil or spicy chile-bean paste. You can find it at most grocery stores and Asian markets. If needed, substitute gochujang chile paste. Be sure to use a large braiser or deep skillet for the sauteing and reducing in step 2 — the wide cooking area is crucial. Make ahead Like just about all chili recipes, we argue this might even be better made ahead of time, to allow the flavors to marry. Beef and black bean chili can be stored in an airtight container in the refrigerator for up to 3 days. Suggested pairing Choose something that will balance this spicy, hearty beef and black bean chili like a light-bodied, low-tannin red. We like Lucy Santa Lucia Highlands Gamay Noir. 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 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. 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. Originally appeared in Food & Wine magazine, December 2023 / January 2024 Rate It Print