I used to buy a spice packet to make chili. Then I got ambitious and started experimenting. Most of the time, it turned out great. But sometimes… it was … um… lacking. Here’s the basic recipe that always wins. You can embellish, of course.
Basic Chili Recipe
INGREDIENTS
1 onion, chopped
3 cloves garlic, chopped
Vegan “meat” (trader joe’s is BEST and is gluten-free)
1 pint (or two!) sliced mushrooms
1 cup broth
1 can (28 oz) crushed tomatoes (if you only have diced, process them)
2-3 Tablespoons Chili powder
dash of Cumin
dash of Liquid Smoke
Salt
Pepper
Optional:
Dash of red wine vinegar
Dash of hot sauce (or two!)
Chopped veggies (peppers, okra, zucchini, whatever is on hand)
Sauté the onions and garlic in oil or water. Add a dash of the chili powder. As the onions begin to turn color (3-4 minutes) add the vegan “meat” and stir to “brown.” Stir pretty continuously for about 2-3 minutes. Add the mushrooms and stir sauté for another 2 minutes.
Add in the broth, crushed tomatoes, chili powder, Liquid Smoke, salt, and pepper. Stir. Stir some more. Bring the whole thing to a low boil, stirring constantly, then reduce the heat to a simmer.
Cover and continue cooking on low simmer for as long as you can (an hour is good… 45 minutes will work… 30 if you’re in too much of a hurry… but longer is better).
When you’re about 5 minutes from serving… make up a batch of the amazing Nacho-Cheze… you’ll be glad you did.
Start the meal with a giant salad (start all meals with a giant salad)… and serve chili with the Nacho Cheze and Organic blue corn chips (or your favorite).
Yum.