Mushroom chilli is a great alternative to meat and can make a filling and tasty meal on its own or as an accompaniment to your favourite dishes. While there are countless ways to make mushroom chilli, here are some of the key things to remember when trying to achieve the best mushroom chilli possible.
What ingredients do I need?
Ingredients matter. There are few things more disappointing than buying a bag of mushroom chilli, getting all ready to cook up some delicious food, and finding that there’s something missing from your recipe. Make sure you have all of your ingredients before you start cooking – that way you can get started as soon as possible. You don’t want to be waiting for an hour for something like dried chilies or homemade stock! Be organised!
If you’re using dried mushrooms, you’ll need a food processor or liquidiser. If using fresh mushrooms, any blender will do. Making mushroom chilli is fairly straightforward – just blend or grind up your chosen type of mushroom in your food processor or blender until it turns into a thick paste (if grinding fresh mushrooms, pass them through a sieve first). If you’re not sure how much of your chosen mushroom to use in order to get enough flesh for one portion, use half a cup of porcini and then increase/decrease amounts if necessary.
When can I start cooking?
Getting started can be one of the biggest hurdles for new cooks. You want to start cooking but don’t know where or how to begin. Cooking does not need be intimidating, I promise! It’s always a good idea to find a couple easy recipes and master them before branching out and trying something new. This will help you learn some basics, build confidence, get comfortable in your kitchen, and have a go-to meal when you are just not feeling like doing anything else. Do a search online for simple recipes that seem appealing. Try things that look delicious without being too complicated. There is also no time like winter (or cool summer nights) to enjoy some hearty soups, stews and chilis – they are surprisingly easy and fun!
Cooking the mushroom chilli
Wipe each slice of chili down with a damp paper towel. This will stop them from exploding while they’re frying and also add flavour. Then cut them in half across. Crack open each garlic clove with your knife – keep it out on a plate as you go, so you don’t have little cloves all over your cutting board at once – and take off their skin. Add oil to a pan on high heat (you want enough to coat all of it). When it’s hot, add all of your meat and let it cook for five minutes, stirring occasionally to make sure nothing sticks.
When is it done?
One of the most common complaints that people have when they cook meat is that it takes longer than they think. While you can be certain that a piece of chicken will take around 15 minutes to cook thoroughly, things like ground beef, pork or lamb all require some guesswork – and being overcooked is not just a waste of time, but also food. Always time your cooking with a clock, even if it’s only for practice purposes; once you know how long your food takes to cook, you can move on to more accurate methods such as using a meat thermometer or by checking whether it feels soft enough inside. Of course there’s always ‘test before eating’ too...
Serving options
For me, chilli is really about serving options—the spicier, hotter and more flavorful it is, the better. That’s why I love making mushrooms chili; it has a milder flavor so you can use fewer jalapenos or serranos without compromising on taste. If you’re not keen on spice, try using roasted red bell peppers instead of jalapenos. I love mine with sour cream and cheddar cheese on top but pretty much anything works as long as you are feeling healthy with your choice of vegetable toppings! Instead of white rice, serve with multigrain or buckwheat noodles. The possibilities are endless when it comes to serving options in chili recipes.
Options for making it even tastier!
There are three options for adding extra flavor and nutrients to your chili. The first is with spices such as cumin, coriander, fennel, cloves, cinnamon and cardamom. These add layers of complex flavors but also have potent health benefits; cumin can help reduce inflammation in those suffering from arthritis; coriander can protect against cancer while also increasing energy expenditure and helping you lose weight if you’re overweight or obese; fennel is known for its anti-inflammatory properties that are even more potent than ibuprofen—but without all of ibuprofen’s nasty side effects like stomach upset and kidney damage.
Unsalted food is like garbage
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