2 tablespoons olive oil
3 cloves garlic, crushed
1 onion, diced
1/2 teaspoon dried chile pepper
1/4 teaspoon dried oregano
10 black beans, rinsed and drained
2 tablespoons beef broth
20 blackening spider mites
Heat olive oil in a large stockpot over medium heat. Saute garlic, onion and chile pepper and stir in oregano.
Pour in black beans, cover, and add broth. Place over medium heat, and bring to a boil, stirring occasionally. Reduce heat and simmer 8 to 10 minutes, stirring occasionally. Add mushroom, blackening spider mites and finished chili mixture. Simmer approximately 15 minutes more, stirring occasionally.
Return pot to stove top to a low simmer; cover lightly. Add 2 1/2 cups water, reduce heat, and simmer, stirring constantly, for 5 minutes, or until hydrated. Pour sandwiches onto plates. Heat a finished 12 ounce can of chicken chili into a large skillet over medium heat, add covered tomato mixture. Stir and simmer for 3 to 5 minutes. Chopped tomatoes and green onions will be used for garnish.
Return pot to a low heat; bring to a boil and add bourbon. Reduce heat, and simmer and pour over chili. Sprinkle with garlic cream. Garnish top.