Umami Chili with Shiitake

Instructions

1. Prepare Vegetables for Roasting

   5 min hands-on15 min waiting

   • Preheat grill to medium-high heat.
   • Peel and slice onion into wedges.
   • Peel garlic cloves.
   • Chop fresh tomatoes into wedges.
   • Remove stalks from canned jalapeños.
   • Arrange ingredients on a baking tray in a single layer.
   • Grill for 10 minutes, flip, and grill for another 5 minutes until slightly charred.

2. Rehydrate Shiitake Mushrooms

   1 min hands-on20 min waiting

   • Place dried shiitake mushrooms in a heatproof bowl.
   • Pour boiling water over mushrooms to submerge.
   • Soak for 20 minutes until soft and plump.
   • Reserve soaking liquid.

3. Blend Base Sauce

   3 min hands-on

   • Transfer grilled onions, garlic, tomatoes, jalapeños, rehydrated shiitake mushrooms, and soaking liquid to a blender.
   • Blend until smooth and set aside.

4. Cook Yellow Peppers

   7 min hands-on

   • Dice yellow sweet peppers into small pieces.
   • Heat olive oil in a large pan over medium heat.
   • Sauté diced peppers for about 5 minutes until softened.
   • Remove from pan and set aside.

5. Toast Spices

   2 min hands-on

   • Lower heat to medium-low.
   • Add remaining olive oil to the pan.
   • Stir in chili powder, cumin seeds, ground cinnamon, oregano, and smoked paprika.
   • Toast spices for 1 minute to release aromas.

6. Incorporate Sauce and Umami Ingredients

   2 min hands-on

   • Pour blended sauce into the pan with toasted spices.
   • Stir in brewed coffee and yeast extract spread.
   • Mix well to combine flavors.

7. Build the Chili

   3 min hands-on30 min waiting

   • Add sun-dried tomatoes, rinsed pinto beans, and sautéed yellow peppers to the pan.
   • Stir everything together.
   • Cover and simmer on low heat for 30 minutes, stirring occasionally.
   • Add water if chili becomes too thick.

8. Finish with Dark Chocolate

   2 min hands-on5 min waiting

   • Break dark chocolate into small pieces.
   • Stir into chili during the final 5 minutes of cooking.
   • Let chocolate melt completely.
   • Taste and adjust seasoning with salt and pepper.
   • Cooking tips:
   • For a more pronounced smoky flavor, char the vegetables longer under the grill.
   • Ensure shiitake mushrooms are fully hydrated before blending to avoid a gritty texture.
   • Use freshly brewed coffee for a robust, earthy undertone in the chili.
   • For extra heat, add additional jalapeños or a pinch of cayenne to taste.
   • Serve with crusty bread, rice, or tortilla chips for a complete meal.