shonyeats

Uncle J’s Umami Chili

Chili Ingredients Umami Chicken Stock Mixture:
1 lb/450g ground beef
1 medium onion , diced
4 garlic cloves , minced
2 cans (540ml/19oz) red kidney beans
or black beans, drained and rinsed
3 tablespoons tomato paste
1 can (28oz) crushed tomatoes
1 – 2 tablespoons (8g – 16g) chili flakes
1 tablespoon cumin
1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tbsp brown sugar
salt & pepper to taste
1 cup brown or wild rice
1 cup (250ml) unsalted chicken stock
2 tablespoons (30ml) fish sauce (can substitute with regular soy sauce)
1 tablespoon (15ml) regular soy sauce
1 teaspoon (2.5g) unsweetened cocoa powder













Directions

  1. Heat 1 tablespoon of olive oil in a large soup pot over medium heat.
  2. Add the diced onion to the pot and sauté for approximately 5 minutes or until it becomes translucent.
  3. Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook for about 6-7 minutes until it’s browned.
  4. While the meat is browning, combine 1 cup (250ml) of unsalted chicken stock, 2 tablespoons of fish sauce, 1 tablespoon of regular soy sauce, and 1 teaspoon of unsweetened cocoa powder in 500 ml measure cup. Set this stock mixture aside.
  5. Add minced garlic, cumin, dried oregano, and chili flakes to the browning beef, and mix well to incorporate the spices.
  6. Stir in the tomato paste, ensuring it’s evenly distributed in the meat mixture.
  7. Add the can of crushed tomatoes, drained and rinsed red kidney or black beans, and the previously prepared stock mixture to the pot. Mix everything well.
  8. Allow the chili to simmer for approximately 25-30 minutes, allowing the flavours to meld and the chili to thicken.
  9. Finally, add 1 tablespoon of apple cider vinegar, 1 tablespoon of brown sugar, and season with salt & pepper to taste.

For the rice
While chili is simmering, wash brown rice to remove excess starch.
Add one cup of brown rice with 1&1/4 cup water to a pot bring to a boil reduce heat and simmer on low for 25 mins until water has been absorbed and rice is tender.

Serve Chili with brown or wild rice and your favourite toppings.

Leave a comment