My friend Erin won the neighborhood chili cook-off with this recipe!
1 small package of baby portabella mushrooms
1 package of *Match meat ground beef (12 oz)
1 large onion, peeled and chopped
2 TB olive oil
1 green pepper, diced
1-2 stalks of celery, diced
2 cloves garlic minced
4 cups of vegetable broth (32 oz box)
1 14 oz can diced tomatoes
1 large can (40 oz) Brooks chili beans, mild
15 oz can of kidney beans, drained and rinsed
6 oz beer
4 TB of chopped banana peppers
4 TB of brine from banana pepper jar
2 TB of chili powder
1 TB of ground cumin
1/2 tsp dried coriander
1 tsp dried basil
1 tsp dried oregano
1/2 - 1 tsp cinnamon
1-2 bay leaves
1-2 TB pure maple syrup (you could also use brown sugar)
1 tsp salt
* or Boca Original Burger Crumbles
Wipe mushrooms with a dry paper towel to remove any dirt. Cut in quarters and put into a food processor until finely chopped. Saute mushrooms with a little oil and set aside. Saute Match meat w/ salt, pepper, coriander and cumin for just a few minutes in a large pot. Get it really broken up and crumbled. In a large sauté pan, heat olive oil and sauté onion, pepper and celery. Add garlic and sauté a couple of minutes. Add onion mixture to Match in the large pot and add chili powder, mushrooms and tomatoes. Let cook a few minutes. Add bay leaf, vegetable broth, beer, beans, basil, oregano and cinnamon. Add banana peppers, brine and maple syrup and 1 tsp of salt. Let chili simmer for 2 – 3 hours. Taste chili and add salt and pepper as desired.
Approx 12 cups. It did very well in the crock pot set on low all afternoon once it was finished. Freeze leftovers.
The Johnson Family Cookbook