1/4 cup Vegetable oil
1 medium Onion, chopped
1 Jalapeno pepper, finely
Chopped, remove seeds
2 tbsp Chili powder
1 tbsp Masa Harina (or corn flour)
2 tsp Paprika
1 tsp Cumin powder
1 tsp Oregano
1/8 tsp Cayenne pepper
6 Dried apricots, chopped
2 Cloves garlic, minced
1 tbsp Brown sugar
1 tsp Yellow salad mustard
15 oz Hunt's tomato sauce w/bits
1 1/2 cup Water
1 cup Heartline Meatless Meat
(Ground Beef style)
1/4 cup Heartline Meatless Meat
(Beef Fillet style)
1/2 cup Beer
1 tbsp Tomato paste
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Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.
Makes about 1 qt.
Note: Heartline Meatless Meats can be found in some health food stores or ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA 70601.
This chili was the winner in the 4th Annual Lone Star Vegetarian Chili Cookoff, held in Dallas in October. It was the first place winner and People's Choice Award winner. It was entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in West Columbia, Texas.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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