Chilli con 'Mushroom'

Chilli con ‘Mushroom’

We probably cook more vegetable dishes on our Big Green Eggs than meat dishes and why not. This chilli substitutes the beef for mushrooms and is a real winner. I bet most people wouldn’t even notice there isn’t meat in it.

The Egg adds a really smoky depth and a little dark chocolate adds the molé touch and richness.

Cooking surfaces

BBQ Temperature

then

Ingredients

2 tbsp olive oil
500g mushrooms, chopped coarsely in a food processor
3 red onions, finely chopped
5 cloves garlic, finely chopped
1 tsp chilli powder
1 tbsp cumin seeds
2 tbsp tomato puree
2 tins of black beans and their water
2 tins chopped tomatoes
2 tbsp Worcestershire (or tamari if you want to make it vegan)
1 tbsp red wine vinegar
1 large glass of red wine
20g dark 85% cocoa chocolate
1 tbsp maple syrup
Juice of 1/2 lime
1 vegetable stock concentrate portion
Salt and pepper to taste

For the garnish

1 red birdseye chilli
Soured cream
Fresh coriander

Equipment

You need a dutch oven or Le Creuset. I use either the Big Green Egg dutch oven or I have a Lodge Dutch oven.

Method

Setup your Egg for a direct cook with just your stainless steel grid. You’re aiming for 180°C to 200°C.
Preheat your dutch oven.
Add you olive oil and chopped mushrooms and cook down for about 5 minutes.
Add your onion and garlic and cook for a further 4 or 5 minutes.
Now add your spices and tomato puree and cook for about 2 minutes stirring the puree through the mushrooms and onion.
Now you can add all the other ingredients and turn the heat of the Egg down to 110°C.
Once the temperature has dropped add a smoking chunk or two.
Cook for at least 2 hours stirring occasionally.
Season to taste before serving.

We like to have this with a Big Green Egg baked potato and garnish with a little chilli, coriander and soured cream.