Chilli sin carne is my vegetarian play on the famous Texan dish, chilli con carne. Since there’s no carne (Spanish for ‘meat’), it’s ‘sin carne’ (without meat). The idea would be an abomination to any self-respecting Texan, so why not go a step further and serve it with brown rice – I love the nutty flavour. You could use this recipe as a base for a more conventional chilli and substitute 500g beef mince for the mushrooms. Staying unconventional, I really enjoy this with a glass of Momento Mori Staring at the Sun, a deliciously funky, cloudy, aromatic skin-contact blend of fiano, vermentino, malvasia and moscato giallo – it works a treat with the chilli heat. The only thing you need to stay traditional with is good Italian canned tomatoes, such as Mutti brand. See video below for another traditional spicy recipe from the USA.
Serves 6
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