Szechuan Tofu Chili

Ingredients:

2 tablespoons Szechuan peppercorns
2 tablespoons canola oil
1 pound ground pork
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

Grind Szechuan peppercorns in a mortar until finely ground. Set aside.
Heat canola oil in a large enamel-coated cast-iron braiser or a deep skillet over medium-high heat.
Add ground beef to the heated oil and sprinkle with 1 teaspoon of kosher salt. Cook until nearly cooked through, breaking up the beef with a wooden spoon as it cooks, about 5 minutes.
Add shallots, garlic, ginger, and chiles to the skillet. Cook, stirring often, until shallots are softened, about 3 minutes.
Stir in doubanjiang, white wine, soy sauce, and the ground Szechuan peppercorns. Cook, stirring constantly, until fragrant and beef is fully coated, about 1 minute.
Add crushed tomatoes and chicken broth to the skillet. Bring to a simmer over medium-high heat, then reduce heat to medium. Cook, stirring occasionally, until slightly reduced and beef is tender, about 10 minutes.
Stir in the remaining 1 teaspoon of kosher salt.
Gently stir in black beans with their cooking liquid and tofu. Reduce heat to medium-low, cover, and cook undisturbed until heated through and flavors meld, about 10 minutes.
Season with additional salt to taste if needed.
Garnish with sliced scallions and serve with hot steamed rice.