This recipe calls for the use of “a heavy pot.” If you don’t have one already, it’s time for you to seriously consider getting a Dutch oven. Why? Well, you can ride a motorcycle or you can ride a Harley. You can drive a car or you can drive a big old nasty Mercedes. A Dutch oven is the definition of “a heavy pot.” And you’ll really want one for this Impossible Chili recipe. Remember those old westerns where the camp cook was making chili over an open flame with a big heavy pot hanging about the fire? Yeah, that pot was a Dutch oven. These workhorse pots are made from cast iron and will probably outlive you. We have a friend who is using her late grandmother’s cast iron pot that was a wedding gift in the Great Depression. The two objections people usually raise to cast iron are weight and cleaning them. Cast iron pots and skillets are heavy, no two ways about it. It’s what makes them so durable and such excellent performers in the kitchen. They also retain heat better than regular cookware, so you’ll want to monitor your burner level. As far as cleaning them, don’t worry about being too careful. Renowned cast iron manufacturer Lodge recommends a mild dish soap and a pot scrubber rubbed gently to clean them. DO NOT put them in the dishwasher. The Impossible™ Burger here will be flavored with a tangy spice mixture. We recommend organizing and mixing your spices in a separate bowl first so you can keep track of which spices you’ve added and which must be added next. The Lime Crema is delicious and quite easy to make. Just mix some sour cream with lime zest and fresh-squeezed lime juice; sounds fancy and exotic, but very simple to make. By Impossible Foods Chef J. Michael Melton.
- Cook the Impossible™ Burger: In a heavy pot over medium-high heat, warm the oil. Add the onion and garlic and cook, stirring, until onions are soft and translucent, about 3 minutes. Crumble the Impossible™ Burger into the pot. Cook, stirring occasionally, until well browned and cooked through, about 4 minutes.
- Add some spices: Stir in the chili powder, paprika, cumin, coriander, cayenne, and 1/2 teaspoon salt. Add the tomatoes and stock.
- Let it simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Simmer until thickened, about 20 minutes.
- Make the lime crema: Mix 1/2 cup sour cream, 1 lime zest & juice, and chopped cilantro in a bowl until well incorporated.
- Add the lime crema and enjoy!: Transfer to squeeze bottle for topping chili.
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|Calories150Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.