Mushroom Red Chili

The American chili spectrum is vast and overwhelming. At the high-end, “family secret” and “competition/championship” level chili’s can get quite complex, detailed, and drawn out, hitting expert level’s of spice, depth and complexity. Ultimately, a good chili hits home like a classic, beany, Hormel/Wendy’s type of nostalgia. This recipe I think meets very nicely in the middle of nostalgia and unique. A chili paste base, scratch beans in local beer broth, plus sauteed mushrooms combine to form a deeply meaty and spicy, but balanced red-chili. Being from the West/Southwest, I like pinto beans. Use a malty beer, not a hoppy beer, you don’t want bitter flavors here.

  • Makes: Amount, portion sizes

    Beer Beans

    • 1 Lb. dry Pinto Beans, picked and rinsed

    • 20 oz Water

    • 48 oz Beer, malty (porter, stout, amber/red/brown ale, dunkel, marzen)

    • 5 cloves Garlic, thin sliced vertically

    • ½ White Onion, peeled and uncut (keep the root on so it stays together to be removed)

    • 3 Tbsp Butter, regular or vegan, EVOO is fine, quality sunflower oil is my favorite vegan option

    • ½ tsp ground Black Pepper

    • 3 tsp Kosher Salt

    Chili Paste

    • 1 Tbsp Olive Oil or Sunflower Oil

    • 1 scant Cup white Onion, diced

    • 1 scant Cup green Bell Pepper, diced

    • ½ scant Cup (1 large stick) Celery, diced

    • 2 Jalapenos, seeded and diced

    • 2 Tbsp Chili Powder

    • 1 tsp ground Cumin

    • 1 tsp Garlic Powder

    • ½ Cup Tomato Paste

    • 1 x 14 oz can diced fire roasted Tomatos

    • 1 Tbsp yellow mustard

    • 1 tsp Kosher salt

    Mushrooms

    • 1 Lb. white or cremini Mushrooms, qurtered or coarsely chopped

    • 2 Tbsp Olive Oil or Sunflower Oil

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