SHIITAKE CHILI CON CARNE
Shiitake takes the lead in this chili con carne, absorbing spices and tomato goodness as the story deepens in the pot. Rich, satisfying and built for second servings.
Makes 10 portions
Prep time: 10 mins | Cook time: 2-2.5 hrs
INGREDIENTS
12 tbsp cooking oil
4 white onions, finely chopped
12 cloves garlic, chopped
2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, roughly chopped
8x 400g cans chopped tomatoes
3 cups vegetable stock
1 cup red wine
4 tbsp tomato paste
8x cans kidney or black beans, drained
1 cup chipotle sauce (adjust to spice level)
4 tbsp chili powder (adjust to spice level)
1 tsp cayenne pepper (adjust to spice level)
4 tsp sugar
Salt, to taste
Ground black pepper, to taste
Optional to serve:
Fresh cornbread
Sour cream
Avocado
Fresh herbs or lime
METHOD
Heat the olive oil in a large heavy-bottomed pot over high heat. Add the Fable Pulled Shiitake and cook until nicely browned and caramelized.
Add the chopped onion and garlic. Cook until softened and fragrant. Stir in the chopped tomatoes, vegetable stock, red wine, tomato paste, chipotle sauce, chili powder, sugar, cayenne pepper, salt and black pepper. Mix well to combine.
Add the drained beans and stir through. Reduce heat to low and allow the chili to simmer gently for 2 hrs, stirring occasionally. The longer it cooks, the deeper the flavor becomes.
Serve the chili hot alongside warm cornbread, topped with sour cream, avocado, or your favorite garnishes.
Tips & suggestions:
Don’t rush the browning of Fable step. Let it nicely caramelize before adding liquids.
Braise in large batches and portion into vac-sealed pouches or containers for quick reheat on service.
Holds well in hot wells or can be reheated gently in a combi oven or pan to order.
