Go Back
–+ servings
Chinese Chili
This vintage China Chili recipe is a hearty and flavorful stew combining minced mutton, fresh vegetables, and aromatic spices. Written in an old-fashioned style, the dish balances savory flavors with a subtle kick from cayenne pepper. The clarified butter enriches the texture, while peas and lettuce bring freshness to the slow-simmered broth. Perfectly paired with a side of boiled rice, this recipe reflects a traditional cross-cultural approach to comfort cooking, blending simple ingredients with bold, warming flavors.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Chinese
Servings 6
Calories 410 kcal

Ingredients
  

  • 1 pint minced neck of mutton ( or leg of mutton)
  • 2 onions (medium, finely chopped)
  • 1 head lettuce (small, shredded)
  • 1 pint green peas (fresh or frozen)
  • 1 tsp ground black pepper
  • 1 pinch cayenne pepper (optional)
  • 4 tbsp water
  • 2-3 oz clarified butter (about 4–6 tbsp)
  • boiled white rice (for serving)

Instructions
 

Step 1: Prepare the Meat

  • Mince the neck or leg of mutton finely.
  • Reserve some of the fat for cooking.

Step 2: Sauté the Vegetables

  • In a large stewpan, melt the clarified butter over medium heat.
  • Add chopped onions and shredded lettuce, sauté until softened.

Step 3: Combine Ingredients

  • Add the minced mutton, green peas, black pepper, and water.
  • Stir everything well until evenly combined.

Step 4: Slow Simmer

  • Cover the pan tightly with a lid.
  • Simmer gently for 2 hours, stirring occasionally to prevent sticking.

Step 5: Serve

  • Serve hot in bowls alongside a dish of boiled rice.
  • Sprinkle lightly with cayenne pepper if desired.

Tips

  • Substitute lamb shoulder if mutton is unavailable for a similar flavor and texture.
  • Brown the minced meat lightly before simmering to deepen flavor.
  • Add a pinch of cayenne (as suggested on the card) for gentle heat.
  • Include additional vegetables such as carrots or celery if desired.
  • Serve over or surrounded by plain boiled rice as indicated for authentic presentation.
  • Skim any excess fat from the stew surface during cooking for a lighter dish.
  • Use clarified butter (as written) or ghee for a rich, nutty taste.
  • Fresh peas can replace green peas if in season; frozen peas work well too.

Nutrition

Calories: 410kcalCarbohydrates: 14gProtein: 28gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 320mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1800IUVitamin C: 25mgCalcium: 55mgIron: 3.2mg
Keyword Chinese-inspired, comfort food, hearty meal, mutton stew, rice dish, traditional, vintage recipe
Tried this recipe?Let us know how it was!