We used to be a sucker for an easy in box kind of chili. For a box, it was not so bad, and maybe even good. But, I am trying to get away from such out of the box dinners, so no more packaged chili either.
Here are a couple of chili recipes that are not from a box. I made the first one a few months ago and loved it, but made it the other night and was not impressed. I think the problem was with the soy crumbles I chose (vegan). Nothing against vegans, but the fake meat that is made vegan is usually pretty terrible, at least in my opinion. When it comes to fake crumbles I prefer Boca brand crumbles that are sold in a red box. The red box is key. Second choice is morning star burger style crumbles that are sold in a green bag.
Chili with beer
3 slices temphe fakon bakon, chopped
1 large onion, chopped
2 garlic cloves, minced
1 lb soy crumbles
12 oz beer
3 TBS chili powder
1 tsp Worcestershire sauce (omit if you are strict vegetarian)
1/2 tsp salt
1/4 tsp ground cumin
1 (14 1/2oz) can diced tomatoes, undrained
1 (8 oz) can no-salt added tomato sauce
2 (15 oz) can pinto beans, rinsed and drained
1/2 cup or more shredded cheddar for the top
1. Heat small amount of oil in large pot over med-high heat. Add onion and fakon bakon. Saute until slightly browned, maybe 5 minutes. Add garlic and cook about 1 more minute.
2. Add soy crumbles and cook about 5 minutes until thawed and browning, stirring often. Add beer and cook about 7 minutes.
3. Add chili powder and next 5 ingredients, through tomato sauce. Cover and reduce heat, simmer 20 minutes, letting mixture thicken slightly. Add beans and cook about 5 - 10 minutes longer, uncovered.
4. Top with cheese when serving.
This next chili is extra yummy with a sweet twist. I loved it, my neighbors loved it, and I read reviews is the magazine I found it in (Cooking Light) that raved over the taste. But, if you don't like a slight hint of sweetness in your food, you may not enjoy this chili. It is not sweet, I promise. Just a slight suggestion that there is something different in the chili - dark chocolate!
Chili with chocolate
1 large onion, chipped
1 red bell pepper chopped
2 cloves garlic, minced
1 pkg soy crumbles
2 TBS brown sugar
2 TBS chili powder
1 TBS unsweetened cocoa
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp salt
2 (15 oz pinto or kidney beans)
2 (14.5 oz) cans diced tomato, undrained
14 oz veggie broth
2 chipolte chilies, canned in adobo sauce, minced (NOT 2 cans, but 2 chilis)
2 ounces unsweetened chocolate, chopped (I'd say 70% coco or higher)
1/2 cup light sour cream
1. Heat dutch oven over med-high heat, add a little olive oil. Saute onion, bell pepper, garlic about 3-5 minutes. Add soy crumbles. Saute about 5 minutes more until crumbles are thawed and just browning.
2. Add sugar and next 9 ingredients, through chiplote chili, stirring to blend. Bring to a boil. Reduce heat and simmer 15 minutes or until slightly thickened, stirring occasionally.
3. Add chocolate, stirring to melt.
4. Serve and top with sour cream is desired.
I loved this! Next time Jason goes out of town, I may make this recipe again!
