Hi!
Okay...I admit it...as a born and raised TEXAN, I'm a true believer that Texas Chili has NO BEANS! It is spicy red chili meat goodness!!! I like it with a little onion and grated cheese on top. Sometimes, I pour it over homemade Texas tamales, a baked potato, or even toss it with spaghetti (so good, and tippin' my hat to Cincinnati here)!
Confession...I don't measure out spices...no need! Wick Fowler's 2-Alarm Chili Mix is perfect...with a little doctoring.
It's red chili powder, cumin, paprika, dried onions and garlic, cayenne, and salt. It calls for 1 8 oz can of tomato sauce and 2 cans of water. Here's my trick: 1 can of Ro*Tel Tomatoes & Chilies with 1 can of beef broth instead of the tomato sauce and water.
Yum!
Yum!
Yum!
Today, I was inspired to try a new trick. After reading this Chili article in this week's New York Times, I decided...why not...try something new...so I made VEGGIE CHILI...with the Wick Fowler's Spice Mix...and a couple of other goodies.
IT TURNED OUT GREAT!!!
Here's the NYTimes.com article:
http://www.nytimes.com/2014/02/12/dining/if-its-chili-its-personal.html?ref=dining&_r=0
Here's my recipe for:
"It's Not Texas-Chili, But It's Darn Good Veggie Chili":
1 medium onion - diced
2 cloves of garlic - minced
1 fresh jalapeno - finely diced
1 tablespoon olive oil
1 can - black beans
1 can - pinto beans
1 can - chickpeas
1 package - frozen corn
1 can - Ro*Tel Tomatoes & Chilies
1 can - water
1 box - Wick Fowler's 2-Alarm Chili Mix (do not add the masa...you don't need it).
In a dutch oven, heat olive oil over medium heat.
Add onions and stir.
Add garlic and jalapeno and stir.
After about 3-5 minutes (as veggies start to soften), add the beans, corn, and Ro*Tel.
Stir.
Add all of the spice packets and stir.
Add 1 can of water (or vegetable stock) and stir.
Cover pot, reduce heat, and simmer for 30 minutes (stirring once or twice).
IT'S...SO...GOOD!!!
This version is 100% vegan...and gluten-free!
Makes 6-8 servings.
Enjoy!
xo, SDMC
