Date: Wed, 12 Oct 94 13:28:08 PDT
From: Cynthia Grall (grall@la.tis.com)
Chili
Here's a great chili recipe that I've made more than once. I created
this by combining a couple of chili recipes until I got something I
liked. Its pretty easy to make and freezes well, so I always make a
huge batch. It tastes much better the next day and it tastes great
with ff cornbread.
Choose any combination of the following to make as big a batch of
chili as you need, for more than 4 cans or items you will need to
double or triple the spices and use the higher amounts of the other
ingrediants:
about 1 C TVP, rehydrated
8-16 oz of tempeh, chopped
8-16 oz of tofu, crumbled
1-2 cans pinto beans, rinsed
1-2 cans kidney beans, rinsed
1-2 cans white beans, rinsed
any other bean you like
2-4 large onions, chopped
10 or more cloves garlic, chopped
2-4 green peppers, chopped
1 or more hot peppers of your choice (jalepeno, serrano,...), minced
2-4 15 oz cans crushed tomatoes
6-12 oz tomato paste
1/2-1 lb mushrooms, coursly chopped
1 teaspoon ground cayenne pepper
2 tablespoons chili powder
2 tablespoons worcestershire sauce
2 tablespoons vinegar
1 bay leaf
1 teaspoon cinnamon
1/2 teaspoon allspice
1 tablespoon cumin
Saute the onion, peppers, hot peppers, and garlic until the onions are
translucent. Add all other ingrediants and simmer a minimum of 30
minutes (about how long corn bread takes to cook ;-). Add water if
chili is too thick. Adjust seasonings during cooking to taste.
kwvegan vegan