Chili Unami
"A tornado of Mexican flavors, Asian ingredients, resulting in a deeply flavorful American favorite."
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 2lbs, large, 3 cloves, 2 TBS, 1 TBS, 1 TBS (or more if you like it spicy), 1 cup, 1 cup, 1 can, 1 TBS, 1 TBS, 2 Tsp, 2 leaves, 1TBS, to taste, to taste, 1/2 cut |
| White onion | |
| Garlic | |
| Miso paste | |
| Soy Sauce | |
| Gochujang | |
| Masa flour | |
| Beef stock | |
| Tomato Sauce | |
| Chili powder | |
| Mexican organo | |
| Ground Ginger/Ginger Powder | |
| Bay leaf | |
| Sugar | |
| Salt | |
| Pepper (white pepper if you have it) | |
| Black box cabernet sauvignon |
Directions
Brown your beef until a little crispy. You may need to do this in batches. Dice the onion and add it. Sauté until they are translucent. Add your gochujang, miso paste, sugar, and your spices (including pepper) and cook for around a minute. Add soy sauce and Black Box cabernet sauvignon to deglaze the pan. Add the masa flour and coat everything with the masa. Then add the tomato sauce and beef stock. If it’s looking too thick, add more beef stock. Let simmer for 3o min to 90 min.