I had grand visions to end 2024 with a flurry of well overdue recipe posts. Unfortunately, the last two weeks were completely written off due to a cold/flu virus. All festive plans and celebrations evaporated. By the time the antibiotics had done their job, 2025 arrived. I didn’t have the energy to write up one of my favourite recipes – Chilli con carne with Shiitake mushrooms.
The weather this January has been so bleak, cold, and miserable. What better way to warm up than indulge in a hearty, filling, and spicy dish to fend off the winter blues? Better still, make a large batch and you’ll be looking forward to the next time you get to devour it. This is one of those dishes which definitely tastes better after a few days in the fridge as flavours infuse.
I’d also like to give a bit shout out to my brother-in-law Hazmir who lives in Melbourne. I had promised to share this recipe (not just a photo!). Hopefully you, Azni and Ameera can enjoy this at home. Being of Malaysian heritage, a dose of chilli should be a walk in the park for your well-tuned taste buds ;o)
My chilli con carne recipe began life as something more conventional. As is always the case, I let myself loose at the cupboard ingredients and fridge to try and enhance it. I introduced Shiitake mushrooms a year ago. Initially unconventional, they have since become a permanent fixture. This recipe has probably set a personal record for the number of separate ingredients used (twenty-five in total). Please don’t be overwhelmed, or feel that you have to go on a shopping spree if you do not have all the store cupboard ingredients, spices or herbs at hand. Adaptation is the spice of life.
For the eagle-eyed grammar police (of which I am a volunteer member), shouldn’t this be ‘Chili’ and not ‘Chilli’ con carne? Simply put, I veer towards the British English spelling of ‘Chilli’, but would rather the focus to be the recipe itself than naming conventions. We cannot eat words….
