Page 151 - 201415_TOH_Cookbook

MUSHROOM CHIPOTLE CHILI
MUSHROOM COUNCIL
INGREDIENTS
PREPARATION
1. To make the mushroom meat blend: In a large skillet over me- dium heat, heat the oil. Sir in the mushrooms and season with a few pinches salt. Cook, sirring occasion- ally, unil most of the moisture has evaporated, about 10 minutes. Sir in the ground meat and a couple more pinches of salt. Sir well, breaking up the pieces of meat with a wooden spoon, unil the meat is cooked through. Add water if the mixture looks dry.
2. To make the chili: heat the oil in a large pot over medium-high heat. Add the onions, garlic, poblano chiles and jalapeños. Cook over medium heat, sirring, unil the mixture is tender, 12 to 15 minutes. Sir in the chili powder, cumin, oregano and chipotle chiles and cook, sirring, for 5 minutes. Sir
in the mushroom meat blend and mix well. Pour in the tomatoes and beer and bring the pot to a gentle simmer.
3. Cover the pot and cook over very low heat for 1 hour, sirring periodi- cally, unil thickened. Taste and sea- son with salt and pepper if desired.
Serves 6 to 8
Mushroom meat blend: 6 tablespoons vegetable oil
2 pounds white buton mushrooms, ground
2 pounds ground beef, pork, turkey or chicken
Kosher salt
Chili: 3 tablespoons vegetable oil 2 cups diced yellow onion 1 tablespoon minced garlic 2 poblano chiles, stemmed,
seeded and diced
2 tablespoons jalapeños, stemmed, seeded and minced
1/3 cup chili powder 2 tablespoons ground cumin 2 tablespoons dried oregano 1 tablespoon minced chipotle
chiles in adobo 2 cups crushed tomato with liquid 1 (12-ounce) botle lager beer Kosher salt Freshly ground black pepper
Taste of Home – Page 137