We had a class picnic the other night and I made chili: it was a huge hit, more based on the fact it was warm(ing) on a cool fall evening. It was very good, all the same: an empty pot is a good sign. It has the added benefit of being easy to make and as it’s meatless, pretty good for you.
Stealth Chili
Requirements:
* 2-3 onions (a cup or so)
* A generous amount of garlic (I use a heaping tablespoon of diced)
* 1 tsp dried oregano
* 2 12 oz bags of Morningstar farms meat crumbles (available in your grocer’s freezer section). Other brands may work, but this is what I use. You could even use 2 lbs of ground beef . . . 1 12 oz bag equates to 16 oz of beef: where the additional 4 oz go is an exercise for the reader.
* 1 28 oz can tomatoes: I use whole ones and crush them, so I guess crushed or diced would be OK
* 1/3 cup chili powder
* 3 15 oz cans beans (or soak and cook your own: make 3 lbs of them)
* 1/3 cup cider vinegar
Assembly instructions:
Dice and saute the onions with the garlic until soft and golden.
Add the oregano, simmer for a minute or so.
Add the meat crumbles, stir them in and get them mixed up with the onion mixture.
Add the tomatoes, crushing as you go if you used whole ones. Stir them in.
Add 2 tbsp of the chili powder. Stir it in.
Add 2 cans of beans, liquid and all. Stir.
Turn heat down to low simmer, stir occasionally for 1- 1 1/2 hours.
Add the remaining beans, the remaining chili powder (1 tbsp), and the cider vinegar.
Simmer 15 minutes.
Serve hot.
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