Another Chili Recipe

1 c TVP, rehydrated
8 to 16 oz of tempeh, chopped
8 to 16 oz of tofu, crumbled
1 to 2 cans pinto beans, rinsed
1 to 2 cans kidney beans, rinsed
1 to 2 cans white beans, rinsed
any other bean you like
2 to 4 large onions, chopped
10 or more cloves garlic, chopped
2 to 4 green peppers, chopped
or more hot peppers of your choice (jalepeno, serrano), minced
2 to 4 15 oz cans crushed tomatoes
6 to 12 oz tomato paste
1/2 to 1 lb mushrooms, coursely chopped
1 t cayenne pepper, ground
2 T chili powder
2 T Worcestershire sauce
2 T vinegar
1 bay leaf
1 t cinnamon
1/2 t allspice
1 T 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. Add water if chili is too thick. Adjust seasonings during cooking to taste.

Yield: 1 Servings

Antic Ancho Chili

3 Ancho chilies, dried
1 T butter, unsalted
1 T oil olive
2 1/2 lb stew meat
1 lg onions, chopped
2 T garlic, minced
1 T tomato paste
1/4 t oregano
1 t cumin
1/2 t salt
1/4 t black pepper
1 1/4 c beef stock
1/2 c dry white wine
1 1/2 t cilantro, chopped
4 oz goat cheese, crumbled

Remove stems from chilies and slit leagthwise. Scrape out seeds. Place in saucepan, add water and heat to boiling, reduce heat. Simmer until tender, about 15 minutes. Set aside. Heat butter with olive oil in a large heavy pot over medium heat. Saute beef cubes, a few at a time, until well browned. Set aside. Add onions to pot, cook 1 minute. Add garlic, cook 2 minutes on high then reduce heat and cook for 4 minutes. Drain chilies, reserving 1/2 cup liquid. Blend peppers with reserved liquid. Add to onions. Return meat and add the other ingredients. Heat to boliling then reduce heat and cook covered, under low heat for 1 1/2 to 2 hours. Note if the chili is to thin just remove the cover and let it render, until it is thick.

Serve with rice or beans, cover with goat cheese.

Yield: 6 Servings