"Hold the beef! This Japanese-influenced chili swaps in Impossible meat for the conventional stuff, but it's still big on the umami, baby!" —Rach

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Credit: Christopher Testani

Recipe Summary

Servings:
4
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This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine shallots, vinegar, sugar, and a pinch of salt. In a separate bowl combine chile powder, smoked paprika, Sichuan peppercorns, cumin, coriander, and ginger.

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  • Heat a large Dutch oven or cast-iron skillet over medium-high heat. Add 1 tbsp. of the oil, 1 turn of the pan, then add the chopped peppers and onion. Cook until soft, 2 to 3 minutes; add garlic and cook 1 minute more, stirring. Crumble in the meat substitute, then add the spices; cook 6 minutes, stirring, until lightly browned. Add shoyu, mirin, Worcestershire, and tomato paste, stirring to combine, about 1 minute. Pour in beer and cook until almost evaporated. Pour in stock and reduce heat to low. Simmer until thickened, about 10 minutes.

  • Meanwhile, heat remaining 2 tbsp. oil in a small, nonstick skillet over high heat. Add whole shishito peppers, stirring for 3 to 4 minutes, until blistered. Season peppers with shichimi togarashi, if desired, or flaky salt.

  • Serve chili in bowls topped with pickled shallots, blistered shishito peppers, and, if using, shiso, pickled ginger, and chile crisp.

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