It’s food Friday! (By the time you read this, though, it’ll probably be Saturday because I don’t want to post twice in one day). Food Friday is growing like an alien life form a small child has hidden under his bed and is feeding leftovers until one day those leftovers are not enough and it eats his parents and then the military is dispatched. Because it’s been chilly for the last week, we made chili to warm our bones.
Man. I just love cooking for people and having them eat it and like it. I volunteered to be one of three people making a pot of chili, even though I’ve only made chili a couple of times. But here’s a secret – chili is easy to make. At least I think so. So I just looked at some recipes and brainstormed some ingredients and this is what I ended up with.
I made it last night, but had a dilemma of how to keep it warm when I bring it in. So I brought it in to work in a slow-cooker. But I didn’t have anywhere to plug it in, so I just put it underneath my desk. That’s the slow-cooker hiding behind the cardboard box. I hid it so that I wouldn’t get yelled at for, like, a fire hazard or something.
One of the guys I work with just came up and asked me for the recipe. He has some nieces who are veggie and he said it’s hard to find “robust” vegetarian chili. He said he had three helpings and it’s a nice pleasant burn. I’m so happy!
Oh hey this is what it looks like.
2 tablespoons vegetable oil of your preference
1 green bell pepper, chopped
1 yellow onion, chopped
3 habanero peppers, diced (use gloves if you’ve never cooked with habaneros before)
2 28 oz. cans of tomatoes – I use one can crushed and one can whole but you could do whatever
2 15 oz. cans of appropriate chili beans – if you like beans a lot throw in another can
1 cup TVP (this measure could be off because I just dumped a bunch in by eyeball – it might have been closer to 2)
1/2 a small bottle of Dos Equis
Like I said, this is chili. It’s easy. Put the oil in the bottom of a big kettle. Saute the bell pepper and onion until it’s nice and soft. Now just dump in everything else. Yeah! Dump it!
So, I dump the beans in water and all but some people think that’s a bad idea. If you agree, rinse the beans off and and add, like, two cups of water.
Add cumin to taste! Then let it cook for a long time. Like, until the TVP gets soft, but since this is chili if you just put it in a slow cooker and leave it alone it’ll be good.
It turned out a tiny bit watery. I think more beans and more TVP could easily be added if you like a thicker chili, but I like a little bit of “broth” in mine. The three habaneros gave it a nice heat that wasn’t brutal. This is definitely a recipe I’ll make again in the future, and I’m super-proud I came up with it pretty much on my own.