UL­TI­MATE CHILLI

Irish Daily Mail - YOU - - FOODBOSH BOYS -

This deep and smoky, dark and dirty chilli is per­haps the rich­est we’ve tasted. The flavour comes from the mush­room base, but is boosted by un­tra­di­tional in­gre­di­ents such as soy sauce, bal­samic, maple syrup and choco­late. You should ab­so­lutely leave it bub­bling away if you have the time. It’s so, so good – you’ll be bowled over by the end re­sult. SERVES 6 400g mush­rooms olive oil ¼ tsp salt ¼ tsp black pep­per 2 red onions 4 gar­lic cloves 2 fresh red chill­ies 30g fresh co­rian­der 1 cel­ery stick 1 red pep­per 1 tbsp tomato purée 250ml red wine 2 tsp soy sauce 1 tsp bal­samic vine­gar 2 x 400g tins chopped toma­toes 1 x 400g tin black beans 1 x 400g tin kid­ney beans 1½ tsp maple syrup 10g dark choco­late FOR THE SPICE MIX 1 tsp chilli pow­der 1 tsp ground cumin 1 tsp smoked pa­prika ½ tsp ground cin­na­mon ½ tsp dried oregano ½ tsp salt ½ tsp black pep­per 1 bay leaf Food pro­ces­sor | Fry­ing pan on a medium-high heat | Large saucepan on a medium heat

Put the mush­rooms in the food pro­ces­sor and pulse un­til very finely minced (you can chop them if you pre­fer, but it’s quicker and bet­ter with a food pro­ces­sor).

Pour a lit­tle oil into the hot fry­ing pan. Once the oil is hot, tip in the mush­rooms with the salt and pep­per and cook for 5 min­utes. Take the pan off the heat, trans­fer the mush­rooms to a bowl and set aside.

Peel and mince the red onions. Peel and mince the gar­lic. Rip the stems from the chill­ies, cut them in half length­ways and re­move the seeds if you pre­fer a milder sauce, then chop finely. Re­move the leaves from the co­rian­der and set aside. Finely chop the stalks. Trim the leaves and root from the cel­ery. Cut the pep­per in half and cut out the stem and seeds. Cut the cel­ery and pep­per into very small chunks.

Add a lit­tle oil to the large saucepan. Once it is hot, add the minced onions and gar­lic, the finely chopped co­rian­der stalks and the chill­ies, and cook gen­tly for 5-10 min­utes, mak­ing sure you stir con­stantly. Add the chopped cel­ery and red pep­per chunks to the pan and stir.

Add all the spice mix in­gre­di­ents to the pan and stir so that the spices are well mixed and coat all the veg­eta­bles. Stir in the tomato purée to give a rich colour and depth of flavour. Pour the red wine, soy sauce and bal­samic vine­gar into the pan and turn up the heat to high. Stir con­stantly un­til the liq­uid has re­duced by two-thirds and the al­co­holic aroma has sub­sided. Tip the chopped toma­toes into the pan, stir into the chilli and sim­mer for 5 min­utes, un­til the sauce is no­tice­ably thicker.

Drain the black beans and kid­ney beans and add them to the pan along with the maple syrup, dark choco­late and the minced mush­rooms. Stir every­thing to­gether re­ally well and then re­duce the heat to a very gen­tle sim­mer. Leave this bub­bling away with the lid off, stir­ring oc­ca­sion­ally un­til it’s re­duced to the right thick­ness (at least 10 min­utes). You can leave it bub­bling for longer to deepen the flavours, adding more wa­ter if needed to keep the right con­sis­tency.

Re­move the bay leaf. Stir the co­rian­der leaves into the chilli and serve. TIP Use left­overs to make our Big Bad Na­chos (for the recipe, see the book).

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