I was determined to \u201cAsianify\u201d this Tex-Mex staple. It\u2019s been done before. Zengo<\/a>, a Latin-Asian fusion restaurant with locations in Denver and D.C., marries chipotles with miso, achiote and hoisin, and adobo and sesame. And who hasn\u2019t used Serranos or jalape\u00f1os in their Asian cooking?<\/p>\n As I rummaged through my fridge I found some white miso. Miso is similar to Chinese yellow or brown bean paste which is used in mabo tofu<\/a>, a dish of ground pork, tofu, and chilies. I decided to use this as a launching pad to create a chili recipe with my name on it.<\/p>\n Miso Primer<\/strong><\/p>\n How do you like my miso smiley face?<\/p><\/div>\n Miso is a salty paste fermented from soybeans, salt and\/or rice, barley. A concentrated form of protein, it has live active cultures (i.e. lactic acid-forming bacteria) that aids digestion. Miso adds robust umami flavor to soups, sauces, and meat marinades.<\/p>\n Here are some more common misos in order of light to dark-colored, delicate to strong-flavored:<\/p>\n Saikyo:\u00a0<\/strong>Lightly fermented, this cream-colored miso is naturally sweet with a delicate flavor. Sometimes used to flavor sweet baked goods.<\/p>\n Shiro (commonly called white miso):\u00a0<\/strong>A straw to gold-colored miso that\u2019s low in sodium. It\u2019s also the most versatile of the lot.<\/p>\n Aka (commonly called red miso)<\/strong>:\u00a0The longer ageing process (compared to shiro) produces a deeper, more savory miso with a reddish hue.<\/p>\n Hatcho:\u00a0<\/strong>Soybeans and salt are fermented for two years in cedar barrels to produce this dense, chocolate-colored paste. Its intense, meaty savoriness is perfect paired with meat.<\/p>\n For the most part, you can use any type of miso in any recipe.<\/p>\n When I was researching \u201cThe Asian Grandmothers Cookbook,\u201d Hiroko Sugiyama<\/a>, a Japanese culinary instructor based in the Northwest \u00a0told me she likes to combine red and white misos when making miso soup to make it more interesting. (If you have my cookbook, it\u2019s on page 90.) You can also buy awase miso which is a blended miso.<\/p>\n Even a bowl of chili could do with a dash of umami!<\/p>\n ~~~<\/p>\n Miso Chili Con Carne y Wasabi Sour Cream<\/strong><\/span><\/p>\n Don\u2019t get hung up on the type of miso to use in this recipe. My organic miso was labeled \u201cWhite Type\u201d and contained both rice and soybeans. More importantly, look for just the basic ingredients without any additives. Whatever type of miso you use, you\u2019ll end up with a rich, umami-laden stew that will impress your friends at your upcoming Super Bowl party.<\/p>\n Time: 1 hour 15 minutes (15 minutes active) 1 pound\/500 grams ground pork Wasabi Sour Cream<\/strong> (see below), shredded cheese, and green onions to serve<\/p>\n Brown the pork in a large Dutch oven over medium-high heat to render the fat, about 5 to 7 minutes. Drain the fat and remove the meat to a plate.<\/p>\n Using the same Dutch oven, add 1 teaspoon of olive oil and cook the onion and garlic over medium heat until fragrant, about 30 seconds.<\/p>\n Return the pork to the pot. Add the miso mixture and mix well. Add the tomatoes, beans, corn, spices, plus 1 cup water. Mix well and bring the chili to a boil over medium-high heat. Reduce the heat and simmer, covered, for at least 1 hour. Stir occasionally and add water if the chili looks like it\u2019s drying out.<\/p>\n Taste, and add salt and pepper, and\/or more spices as needed. I didn’t add any salt because I found the miso added enough saltiness.<\/p>\n Serve in individual bowls and top with wasabi sour cream, cheese and green onions.<\/p>\n As with any stew, this chili tastes even better the next day, or even the day after!<\/p>\n Wasabi Sour Cream<\/strong><\/span> 2 teaspoons wasabi powder Whisk the wasabi and sour cream together in a small bowl and refrigerate until ready to use.<\/p>\n ~~~<\/p>\n Don\u2019t forget to check out the Let\u2019s Lunchers\u2019 chili below. And if you\u2019d like to join Let\u2019s Lunch, go to\u00a0Twitter<\/a>\u00a0and post a message with the hashtag #Letslunch.<\/p>\n Cheryl<\/strong>‘s Keema Chili at A Tiger in the Kitchen<\/a><\/p>\n Cathy<\/strong>\u2018s Chunky-Style Cowboy Chili at\u00a0Showfood Chef<\/a><\/p>\n Charissa<\/strong>\u2018s Clean Out Refrigerator Night Cassoulet, A \u201cFrenchified\u201d Chili at\u00a0Zest Bakery<\/a><\/p>\n Ellise<\/strong>\u2018s Chicken Tinga Chili at\u00a0Cowgirl Chef<\/a><\/p>\n Emma<\/strong>\u2018s Dave\u2019s Chili at\u00a0Dreaming of Pots and Pans<\/a><\/p>\n Felicia<\/strong>\u2018s Low-Concept Vegetarian Chili at\u00a0Burnt-Out Baker<\/a><\/p>\n Grace<\/strong>\u2018s Chinese New Year Chili at\u00a0HapaMama<\/a><\/p>\n Karen<\/strong>\u2018s Hawaiian Chili at\u00a0GeoFooding<\/a><\/p>\n Linda<\/strong>\u2018s Smokin\u2019 Hot Vegan Vaquero Chili at\u00a0Spicebox Travels<\/a><\/p>\n Lucy<\/strong>\u2018s \u201cFull of Beans\u201d Chili at\u00a0A Cook And Her Books<\/a><\/p>\n![\"miso](\"http:\/\/farm8.staticflickr.com\/7024\/6649238611_1f1e240708_z.jpg\")
<\/a>![\"IMG_1967\"](\"http:\/\/farm8.staticflickr.com\/7166\/6649144259_2682c80158_z.jpg\")
<\/a><\/p>\n
\nMakes: 4 to 6 servings<\/p>\n
\n1 small onion, chopped (1\/2 cup)
\n2 cloves garlic, minced
\n2 tablespoons miso (white or red) mixed with 1\/4 cup warm water to make a creamy paste
\n1 (28 oz\/794g) can chopped tomatoes
\n2 cups (1 (16 oz) can\/500g) cooked beans (adzuki, pinto, kidney)
\n1 cup roasted corn
\n1 teaspoon paprika
\n1 teaspoon cumin
\n1 teaspoon oregano
\n1 teaspoon cayenne pepper (optional)
\nSalt and pepper to taste<\/p>\n
\nAdmittedly, the wasabi sour cream adds more fun than flavor to the chili, you hardly taste the wasabi. The proportions below produce a pretty mild result. If you prefer, continue adding wasabi powder and tasting as you go until you feel a jolt up your nose.<\/p>\n
\n1 cup sour cream<\/p>\n