Most Excellent Bean Chili (Vegetarian)

Most Excellent Bean Chili (Vegetarian)

I didn’t come up with this recipe. It in fact belongs to a former co-worker of mine. However, it has been my go-to chili recipe for the past 10 years! At least 10 years! On my first day at my old job they had a chili cook-off. Even though it was my first day of work, and very overwhelming, my most vivid memory of this day is walking into the conference room and the smell of chili taking over.  By then, I’d been vegetarian for several months but occasionally the craving for meat would come back, so I remember thinking “Crap, I’m so hungry, I’m sure each chili that’s being cooked has meat in it!” and then I asked the first table I saw and it turned out they had a vegetarian chili! The only one there! I tried it, and from then on my goal was the befriend the lady who had the recipe so I could get that recipe! My efforts paid off and I’m serving it to you! Give it a try! You won’t regret it!

And if you want to make it non-vegetarian, be sure to add 2 ½ lbs ground lean beef chuck and 1 lb ground lean pork:

1 large Vidalia onion, finely chopped (approx 1 cup)

4 generous-sized cloves garlic, finely chopped

3 cans variety of beans for chili

1 (12 oz) can Budweiser beer

1 (8-oz) can Hunts tomato sauce

1 cup water

3 tablespoons quality chili powder

2 tablespoons ground cumin

2 tablespoons beef or chicken bouillon (or approx 6 cubes)

2 teaspoons oregano leaves, ground

2 teaspoons Hungarian paprika

2 teaspoons sugar

1 teaspoon unsweetened cocoa (I use Mexican chocolate)

½ teaspoon ground coriander

½ teaspoon Louisiana hot sauce (I use more)

1 teaspoon flour

1 teaspoon cornmeal (I use Masa Harina)

1 tablespoon warm water

Additional/Optional: Taste chili after cooking and adjust seasonings with the

following…Salt, pepper, Louisiana hot sauce, Cayenne pepper, Paprika.

Directions:

1. Brown the onion and garlic over medium heat; cook and stir until tender.

2. Add all of the beans and remaining ingredients except flour, cornmeal and warm water. Mix well.

3. Bring to a boil; reduce heat and simmer covered for 2 hours.

4. Stir together flour and cornmeal; add warm water. Mix well.

5. Stir into chili mixture. Cook covered an additional 30 minutes.

6. Serve hot.