Asian Style Chili

Ingredients:

• 1-1/2 lbs oyster mushrooms - pulled

• ~3 lbs beef bottom round roast

• 1 large onion

• 2 bell peppers

• 1-28oz can crushed tomatoes

• 1-28oz can dices tomatoes

• 2 cups coconut aminos

• 1-1/2 cups Takumi - Gochujang Spicy Miso Sauce

• 1/4 cup oyster sauce

• 1 head garlic

• 1 finger ginger

• bean sprouts and sesame seeds to serve

Directions:

1. Use a large dutch oven to sear the beef round on all sides using high heat. Turn off the heat to the dutch oven and place the beef in a pressure cooker and submerge halfway with your choice of broth. Seal the pressure cooker and cook on high pressure for 40 minutes. When done, release the pressure and remove the meat onto a cutting board. Pull the meat using a pair of forks and set aside. Set aside the broth to incorporate in the chili later.

2. In tandem with step one, process your oyster mushroom cluster by pulling them apart by hand. Chop the onions and peppers into 1/2" squares. Dice all of the garlic and ginger and aside in a bowl.

3. Turn the heat on medium and use butter and sesame oil sauté the onions and peppers in the dutch oven. Once softened, add all the garlic and ginger and stir continuously for 2 minutes, allowing the aromatics to come out. Remove them into a bowl while you cook the mushrooms down.

4. You will have to batch cook the mushrooms to prevent over crowding. Turn the heat to high and add more butter sesame oil and ~half the mushrooms. Again add salt to encourage the water out and speed the cooking. Once the mushrooms lose their liquid and start to brown you can remove them to the bowl with the peppers and onions.

5. Repeat step 4. Instead of removing when cooked, pour in the crushed tomatoes, coconut aminos, and diced tomatoes. Then add back in the rest of the mushrooms peppers and onions. Reduce the heat to medium.

6. Add the pulled beef and beef broth enough to cover all the solids in liquid. Then add the gochujang spicy miso sauce and oyster sauce and stir thoroughly.

7. Bring to a light simmer for 30 minutes. Salt to taste, don't be shy!

8. To serve, dish the chili into a bowl and mix in chopped bean sprouts. Sprinkle with sesame seeds. Bon Apetit!