World’s Best Chilli with Coffee and Porcini
30g/1 ounce dried porcini mushrooms
220ml/1 cup very hot coffee
2 tbsps olive oil
1 packet McCormick’s HOT Chili Seasoning
2 tbsps Penzeys Chili 9000 seasoning
1 tbsp ground cumin
1 tbsp ground turmeric (or 1 tsp fresh grated turmeric)
1 tbsp chili powder or cayenne powder (to taste)
1 white onion, diced
6 cloves garlic, finely chopped
1 further tbsp olive oil
600g/1.25 lb mixed minced beef and lamb
500 ml/2 cups tomato passata
1 soup-size tin (400g) peeled whole tomatoes
1 soup-size tin (400g) each: red kidney beans, pinto beans, cannellini beans, black beans
Sea salt to taste
Garnishes (optional): Little Gem/Bibb lettuce leaves, tortilla chips, sour cream, grated sharp cheddar cheese, coriander/cilantro leaves
In a bowl just big enough to hold the mushrooms, cover them with the hot coffee and press down with a fork. Set aside for 20 minutes to rehydrate the mushrooms completely.
In a large heavy-bottomed saucepan, heat the olive oil and fry the seasonings till fragrant. Add the onion and garlic and cook with the additional olive oil till softened. Add the meat and fry until just cooked. Add the tomato passata and crush the whole tomatoes into the pan with your hands. Add the beans.
Drain the rehydrated mushrooms, reserving the coffee. Chop the mushrooms coarsely and add them and the coffee to the chili mixture. Taste and add salt to taste. Cook over a low heat for 1 hour, tasting frequently and adding salt as needed.
Serve as you like, tucked into lettuce leaves or with tortilla chips, garnished with sour cream, cheese and cilantro leaves.
