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.
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.
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
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.
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
This looks so good!!! How did you make the chilli?
Here are some ingredients I like to add to my chili:
All the greatest hits of ingredients right there!! I haven’t used marmite or white miso before… hmm…
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.
Oh that sounds excellent! Will have to try it out some time :)
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.
I use it a lot in spaghetti sauce and even after almost a week I don’t really see a difference.
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
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.
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