Miso Jalapeno Beef Chili

Miso Jalapeno Beef Chili is a hearty, yet healthy meal ready in 30 minutes! 

Who’s ready?

For……..H-A-L-L-O-W-E-E-N!! Me! Me! Me!

If you’ve been reading this ol’ blog, you know that my love for Halloween far out weighs my love for Thanksgiving and Christmas. Don’t judge. Growing up my mother was always decorating the house with ghouls, witches and our ever so funky, Ferdinand the dummy. Please tell me you had one of these fellows on your front porch? Stuffed with newspaper nonetheless.

Anyway, there’s something about the ceremony of getting ready for Halloween that has always made me giddy. From hayrack rides to carving pumpkins to picking out my goulish costume to trick-or-treating, it was all so thrilling. Also, can I get a high-five for binge watching Hocus Pocus too? That movie just kicks ass.

I still get just as excited as an adult. Albeit my mind has been elsewhere because of ya know the whole cookbook situation. Oh, and I still don’t have a costume yet. #slapsforehead. BUT! I thought I would get us back in the spooky spirit with a tradition my family had growing up.

My mother always made a big batch of chili for my brothers and I to feast on before hitting the streets for candy. Something about a hearty bowl of chili topped with a copious amount of cheese just hits the spot when you’re walking around for hours. Now, there are 2,529 different ways of making chili. In general, I am traditionalist and lean towards beef, beans, and peppers. But this Miso Jalapeno Beef Chili is a worthy stand in.

Think of this chili as a sweet and savory mixture. You get a ton of spice and kick from the jalapeno, but smooth almost umami flavor from the white miso. I know it may sound a little weird, but I assure it’s delicious. Once you have the base assume the chili making position. Place everything in the pot, bring to a simmer and what you have in 30 minutes is a one-pot winner!

Now, are you ready for Halloween?

Wait.

Where did Ferdinand go?

Miso Jalapeno Beef Chili

Ingredients:

1 lb lean ground beef
1 cup diced yellow onion
1 jalapeno, seeded, diced
2 garlic cloves, minced
2 tbsp creamy peanut butter
1 1/2 tbsp white miso
2 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/2 tsp celery seed
1 15oz can northern navy beans, rinsed, drained
1 15oz can kidney beans, rinsed, drained
1 15oz can garbanzo beans, rinsed, drained
4 cups low-sodium chicken stock
salt and pepper to taste

Directions:

In a large Dutch oven preheated to medium-high heat add the ground beef, salt, and pepper. Cook the ground beef until browned and no longer pink about five minutes. Remove the ground beef with a wooden slotted spoon and place the beef into a bowl. Set aside.
In the same Dutch oven there should be enough renderings from the ground beef. If not, add in 1 tbsp olive oil. Over medium-high heat add the onions, jalapeno, and garlic. Stir to combine and saute for a few minutes. Next, add in the peanut butter, miso, cumin, chili powder, paprika, garlic powder, celery seed, salt, and pepper. Stir to combine and let the mixture cook for a minute. Add in the beans, chicken stock and reserved beef. Bring the mixture to a boil and then simmer for about 30 minutes. Once slightly thicken divide among four bowls and enjoy!