• dandelion@lemmy.blahaj.zoneOP
      2·
      1 month ago

      Here are some ingredients I like to add to my chili:

      • onion
      • garlic
      • beyond beef
      • kidney beans
      • tomato paste
      • diced tomatoes
      • sherry vinegar
      • brown sugar
      • ground cumin seeds
      • paprika
      • garlic powder
      • onion powder
      • chili powder
      • Mexican oregano
      • liquid smoke (just a drop or two)
      • marmite
      • mushroom powder and / or MSG
      • white miso
      • salt
      • black pepper
        • dandelion@lemmy.blahaj.zoneOP
          2·
          1 month ago

          Yeah, maybe 1/4 - 1/2 tsp marmite to start, and maybe 1 tsp - 1 tbsp white miso (assuming ~2 lbs beyond beef, maybe 1+ cup of dried kidney beans). Both can be salty, and it depends on how much salt and MSG you have put in. You want the right amount of umami, so that’s something to balance.

          I also would say it’s best if you can brown the beyond beef on the side so it gets nice and brown, that Maillard reaction adds flavor and I find it’s not as likely to happen if I am cooking it in with the other chili ingredients.

          EDIT: forgot to mention, a little brown sugar (1 - 2 tsps) and some sherry vinegar (maybe 1 - 3 tsp) are both really nice in chili as well.

      • Catoblepas@lemmy.blahaj.zone
        1·
        1 month ago

        How does beyond beef hold up to being kept for a day or two in something liquidy like chili in the fridge? I’m always afraid of fake meats sucking up a lot of liquid and puffing up like pasta will if you leave it in soup.

        • dandelion@lemmy.blahaj.zoneOP
          2·
          1 month ago

          uh, I’ve never noticed any problems with it puffing up like pasta - it’s like ground meat; the photo shows chili I made days ago and the beyond beef has been sitting in the chili soup that whole time

          • Catoblepas@lemmy.blahaj.zone
            1·
            1 month ago

            Thanks for the reply! I haven’t used fake meats in soup in a long time (like almost 20 years) so it’s entirely likely my fears of it turning to puffy mush are just a relic of a bygone era.

            • dandelion@lemmy.blahaj.zoneOP
              2·
              1 month ago

              yeah, sounds like the experience of putting dry TVP into a soup - but beyond beef is essentially pre-hydrated, so the “puffed up” size is already the right size for ground meat

        • BruceTwarzen@lemm.ee
          2·
          1 month ago

          I use it a lot in spaghetti sauce and even after almost a week I don’t really see a difference.