Umami-Bomb Chili

This chili is chill as heck, and I think you're going to dig it. We're going for a deeeeeep red, bean-laden (not sorry, Texas), chunk-tastic stew packed FULL of savory umami bombness. This homemade chili recipe is undoubtedly one of the best chili recipes out there, featuring a beef chili base that will make your taste buds sing.

Here, we incorporate the best of what chili offers across the board, from the classic bean chili to the smoky chipotle chili that adds a delightful twist to the traditional dish. With this homemade chili recipe, we're bringing together all the essential elements of a hearty, satisfying, and downright delicious chili that will make your head spin... or not. In which case, I say, you're insane. CORN NUTS NOT OPTIONAL. 🤘🏼 Adam

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Adam's Umami-Bomb Chili

Ingredients

Chili Puree

• 4 cups Beef Stock, divided
• 4 whole Dried Ancho Chilies, seeded
• 2 whole Dried Chipotle Chilies, seeded
• 5 dried Shiitake Mushrooms
• 28 ounce can of Crushed Tomatoes
• 2 Tbsp Brown Sugar
• 2 Tbsp Kosher Salt
• ½ Tbsp Black Pepper
• 2 Tbsp Cumin Seed, ground
• 2 Tbsp Coriander Seed, ground
• 1 Star Anise, ground
• 2 Cloves, ground

Chili Base

• 2 pounds Ground Beef, fatty
• 1 large Yellow Onion, diced
• 1 large Carrot, diced
• 5 Garlic Cloves, minced
• 1 Jalapeno, diced
• 2 Celery Stalks, diced
• 2 Tbsp Tomato Paste
• 1 Sprig Thyme
• 2 Bay Leaves
• 2 small Parmesan Cheese Rinds
• 1 Tbsp Dark Soy Sauce
• 2 tsp Fish Sauce
• 15 ounces can of Pinto Beans, drained and rinsed
• 15 ounces can of Kidney Beans, drained and rinsed

Instructions

Chili Puree

1. In a large pot, bring the beef stock to a simmer. Meanwhile, toast the dried chilis in a dry skillet until slightly charred and aromatic. Remove the stock from the heat and pour it into a blender. Add the toasted ancho chilis, chipotle chilis and dried shiitakes to the blender. Cover and let the dried aromatics hydrate for 15 minutes.
2. Add crushed tomatoes, brown sugar, kosher salt, black pepper, cumin, coriander, star anise and cloves to the blender and puree until very smooth, roughly 2-3 minutes on medium-high. Set the chili puree aside while you start the base of the chili (See below).

Chili Base

1. Bring a heavy bottomed dutch oven up on high heat. Shape the ground beef into 3-4 inch patties. Place the beef patties in the dutch oven and season with a pinch of salt. Sear the patties until thoroughly browned. Flip and brown the other side. Remove the browned patties from the dutch oven and reserve on a plate. Reduce the heat to medium.
2. Drain enough excess beef fat from the dutch oven until there is only 1-2 Tbsp left. Add diced onion, carrots and celery and season with a pinch of salt. Sweat the vegetables until the onions are translucent. Add in minced garlic and diced jalapeño. Cook for 1 more minute until the garlic just becomes aromatic. Add tomato paste and stir the vegetables until they are all coated in paste. Add the seared beef patties and the juices from the plate back into the vegetable mixture and use your utensil to break the meat up into a coarse crumble.
3. Pour the reserved chili puree over the meat mixture and use your utensil to deglaze the bottom of the stockpot. Tie together the thyme and bay leaf and add it to the chili. If using parmesan rinds and soy sauce, add to the stockpot. Simmer the chili on low heat for 1 hour, until it has thickened. If the chili reduces too much add some more water to loosen it up to your liking.
4. Once simmered, cut the heat and remove the herb sachet and parmesan rinds. Stir in the rinsed and drained kidney and pinto beans. If using, stir in the fish sauce. Taste and adjust seasoning with salt, if needed.
5. Serve plain as is or with a side of white rice or cornbread. Garnish with cheddar cheese, Jalapenos, diced white onion, diced avocado, creme fraiche (or sour cream) and something crunchy (like corn nuts) and… CRUSH!

Adam's Notes

• Chipotles are smoked and dried jalapenos. They lend a deeply smokey, rich flavor.
• Anchos are poblanos that have been ripened to a red state, then pickled and dried. They lend a slightly smoky, mildly spicy fruity flavor.

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