This is a recipe that I have held pretty close to me,
only because I have dreams of entering it into a chili contest and winning.
Ironically, the reason I am finally posting it is because I am entering it into
a blogging recipe contest! So, I am keeping my fingers crossed that the chili
that I think is the best is also considered the best by other cooks! So, here
it is… the secret chili recipe. Enjoy!
Ingredients:
3 Tbsp. olive oil
3 White onions chopped
4 cloves of garlic chopped
1 green pepper chopped
1 poblaño pepper chopped
½ habanero pepper or 1/8 dried ghost pepper chopped
(optional)
1 lb. of meatless “crumbles”
30 oz. black beans (canned)
30 oz. dark red kidney beans (canned)
15 oz. light red kidney beans (canned)
28 oz. diced tomatoes (canned)
32 oz. vegetable juice or spicy vegetable juice
3 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. garlic powder
2 Bay leaves
1 avocado (optional)
Sour cream (optional)
Chopped onion (optional)
Grated Cheese (optional)
Hot sauce (optional)
Instructions:
1.
Rinse and drain beans. Set aside
2.
In a large stock pot, sauté onions garlic, green
pepper, poblaño, and habanero pepper or dried
ghost pepper (if using) in olive oil until fragrant- about 5 minutes
3.
Add the meatless crumbles, beans, tomatoes, vegetable
juice, and spices, and simmer for at least one hour, up to eight hours on low
heat. Adjust seasonings as needed.
4.
Serve with sliced avocado, grated cheddar, sour
cream, chopped onions, and/or hot sauce
