Freakwitch Vegetarian Chili
1lb bag of dried "soup mix" beans (like, 16 different beans in one bag)
2lb bag of dried kidney beans
Combine these, sort them (make sure there are no small stones, etc), rinse them, and then let them soak overnight in plenty of water.
The next morning, drain them, rinse them well, put them in a large stock pot with a fair amount of bouillon (ie, 6 cubes or more, depending on how potent it is) and 2-3 tablespoons of chili powder and a bay leaf, bring them to a boil, reduce heat and simmer 2-3 hours, until beans are soft.
While the beans are simmering, get another big pot (I use my large, deep 14" cast iron skillet) and chop the following ingredients, sauteeing them over medium-high heat in olive oil:
3 large onions, pref different kinds (white, yellow, red)
3 bell peppers, pref different colors
6 cloves garlic, finely chopped
4 medium carrots, finely cubed
1/2 cup of corn kernels, frozen corn is OK
optional: firm tofu cubes or chunks
optional: pretty much any other kind of veggie you want to use
While sauteeing, I add at least 1/4 cup of chili powder and 1/8 cup of cumin and stir it well. You could also add your cayenne at this stage, but I usually avoid it so kids will eat the chili; you can always add hot sauce at the table.
Once the onions are brown on the edges, I add the following:
2 - 28oz cans of diced tomatoes
1 - 16oz bottle of a good, dark ale (I like Long Trail Double Bag)
At this stage, I also add 3 cups of
dried TVP chunks, and let the liquid (tomato juice and ale) reconsitute them. Depending on my mood I may also sprinkle some tamari over them before I stir them in.
Anyway, I let the veggie/TVP mixture cook down until most of the moisture is gone, timing it so that this happens about the same time as the beans are done.
Once the beans are done, I drain them, and pour the contents of the cast iron skillet into the stockpot with the beans and mix well. I will also add either V8 or crushed tomatoes, to get the consistency I want. I like my chili very thick, and not very liquidy. A large serving spoon should stand up on its own when placed face down in the stock pot.
Serve hot with grated cheddar cheese, sour cream, optional hot sauce, and preferably some tasty homemade bread to go with it.
This makes a huge stockpot full of chili, luckily it freezes well.
Anyway, that's it. I don't really follow a specific recipe, and I don't usually measure stuff. But that's what I do.... and it turns out very well. I tweaked and modified this recipe over years and years, and finally got it right literally earlier this year. I've made it this way a few times now and it works quite well. Best chili I've ever made by far.
It's funny, a good friend of mine and I pretty much combined our chili recipes to produce this one, now we both pretty much follow this recipe, having met in the middle. But then we pass recipes back and forth all the time, and are constantly improving on each other's ideas. Too funny.