Kosher Spiced Chili Paste Recipe

About this recipe

A rich and flavorful chili paste made with kosher-friendly ingredients, perfect for enhancing your dinner dishes. This hearty and aromatic recipe is ideal for solution seekers looking for a versatile condiment.

Ingredients

• 2 Per Pack Natoora White Onions
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Chilli Powder Rajah
• 200 Ml Yuzu & Honey Vinegar, 200Ml
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Silver Spoon Granulated Sugar
• - Schwartz Paprika
• - Schwartz Garlic Powder 480g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Place the ground beef in a large, deep skillet over medium heat, and cook until evenly browned. Transfer the beef to a strainer over a saucepan, allowing the grease to drain for about 5 minutes. Return the beef to the skillet.
2. 2. Gradually whisk 1/4 cup of the flour into 2 tablespoons of the vegetable broth in a saucepan over medium heat. Reduce the heat to low and cook for 10 minutes, stirring continuously, until a golden brown roux forms. Pour in the remaining vegetable broth, stir well, and remove from heat.
3. 3. In the skillet with the beef, add the remaining flour and stir to combine. Gradually mix in the roux mixture, ensuring it is evenly distributed.
4. 4. Stir in the chili powder, grated courgette, white vinegar, finely chopped onion, salt, sugar, paprika, and garlic powder. Pour in 1 cup of water and bring the mixture to a boil over medium heat.
5. 5. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until the mixture thickens. Remove from heat, cover, and let it sit for 30 minutes to allow the flavors to meld and the paste to thicken further.
6. 6. Serve the chili paste as a topping for burgers, hot dogs, or any dish that needs a spicy, savory kick.