December snuck up on me, as did this cold weather (or what we’d call cold weather in Los Angeles – people are actually wearing socks!)
You know what that means: a hearty and abundant meal is in order. Something that will warm your bones and your soul – a meal so satisfying that you’ll wonder how you lasted all the winters past without it.
4 tablespoons neutral oil, such as canola or a light olive oil, divided
20 ounces ground seitan
16 ounces baby bella mushrooms, halved
2½ medium onions, chopped
4 cloves garlic, minced
1 6-oz. cans tomato paste
2 tablespoons dried oregano
3 tablespoons chili powder
½ bottle dark beer, stout recommended
1 cup not-beef broth or water
1 teaspoon ground chile pequín or cayenne pepper
½ tablespoon sweet paprika
1 tablespoon Tabasco
½ teaspoon ground cumin
2 whole chipotle peppers
2 tablespoons masa harina or corn meal
chopped white onions, to serve
jalapeños, fresh or pickled, to serve
chopped cilantro, to serve
Heat 2 tablespoons oil in a 6-qt. pot over high heat and sauté ground seitan ’til slightly browned. Remove with slotted spoon and set aside. Add 1 tablespoon oil and sauté mushrooms ’til browned; remove with slotted spoon and set aside.
Heat 1 more tablespoon oil, then add onions and garlic; cook until lightly browned, about 5 minutes. Return ground seitan to pot; stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add oregano, chili powder, chile pequín, paprika, tabasco, and cumin; cook, stirring frequently, for 1 minute.
Add broth or water, beer, mushrooms, and chipotle peppers; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, about 2 hours. Stir in masa harina; season with salt. Simmer, stirring, until thickened, about 5 minutes. Serve with chopped white onions, jalapeños, and chopped cilantro.
Don’t forget to pair a glass of wine with your meal; have you tried blue wine?
Do you have any go-to recipes for winter? Do tell!
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