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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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This is a fantastic chili you can serve to your meat-lovin' friends and I GUARANTEE they'll never know it's not chock-full of beef! Great for a summer cookout or lunch anytime. Serve hot with cheese, extra onions and cornbread... Can be preped in a crockpot too. Ingredients:
1 (30 ounce) can pinto beans |
1 (30 ounce) can kidney beans |
1 (30 ounce) can tomato sauce |
1 (30 ounce) can crushed & seeded tomatoes |
2 cups good quality beer |
2 green chili peppers or 2 red chili peppers, seeded and diced |
2 stalks celery, diced |
1 medium white onion |
36 ounces vegetarian ground beef |
3 tablespoons red chili powder |
2 tablespoons minced garlic |
2 tablespoons cumin powder |
2 tablespoons cornstarch |
3 teaspoons sea salt |
2 teaspoons fresh black pepper |
30 dashes tabasco sauce |
Directions:
1. Place all canned goods in large saucepan on medium heat.
2. Crumble veggie beef into mix and add each additional ingredient, one at a time, stirring in to incorporate.
3. Bring to a full simmer on medium heat and stir in corn starch to thicken.
4. Reduce heat and allow to simmer for 2-3 hours OR crock-pot it overnight.
5. Tastes better the longer you cook it!
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