Like all the food at this aptly named San Francisco restaurant (iceberg lettuce with bacon and ranch dressing, Niman Ranch meat loaf with mashed potatoes), this hearty dip is an homage to an all-American classic, served with house-made tortilla chips in place of the usual bun.
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1 tablespoon vegetable oil
1 pound ground beef chuck
1 small onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 jalapeño, seeded and minced
11/2 cups canned chopped tomatoes with their juice
1/4 cup ketchup
11/2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon celery seeds
Salt and freshly ground pepper
Tortilla chips and sour cream, for serving
In a large skillet, heat the oil. Add the meat, breaking it up with a spoon, and cook over high heat until browned, about 7 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the jalapeño and cook for 2 minutes. Stir in the tomatoes, ketchup, horseradish, Worcestershire sauce and celery seeds. Cover and cook over low heat for 15 minutes. Season with salt and pepper. Transfer the dip to a bowl and serve hot with tortilla chips and sour cream.