Umami Chili

umami chili
  • 4Servings


  • 2 tablespoons canola or peanut oil
  • 2 pounds ground sirloin
  • 2 rounded tbsp. chili powder, such as Gebhardt's, or ground ancho chile powder
  • 1 scant tbsp. (about a palmful) ground cumin 1
  • 1 scant tbsp. (about a palmful) ground coriander
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 1-inch piece ginger, peeled and grated or minced
  • 2 small red chile peppers, such as jalapeno or Fresno, seeded and chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce or liquid amino
  • Black pepper
  • 2 tablespoons sun-dried tomato paste
  • 1 cup light-flavored beer
  • 2 cups beef stock
  • 1 15 ounce can black or red beans, rinsed (optional)
  • Brown rice tortilla chips, cooked rice or cooked soba noodles
  • Toppings: Chopped cilantro, thinly sliced scallions, chopped hot pickled vegetables or jalapeno rings


In a Dutch oven or large cast-iron skillet, heat the oil over medium-high to high. Add the meat and cook, breaking up with a spoon, until browned, 5 to 6 minutes. Add the spices; stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce; season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.

Add the tomato paste and stir 1 minute. Add the beer; cook until evaporated, 2 to 3 minutes. Stir in the stock. Simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans, if using. Cook until heated through, 2 to 3 minutes.

Serve with the chips, rice or noodles and the toppings.