Chameleon Vegetarian Smoked Porter Chili
 
Ingredients
  • 1¾ cup of TVP (Textured Vegetable Protein)
  • 1 cup of water
  • 1 pint of smoked porter (I chose the Alaskan Brewery's brew for the obvious reason)
  • 2 tbsp of olive oil
  • 1 can pinto beans (15 ounce)
  • 3 cans black beans (15 ounce)
  • 3 cans Rotel Extra Hot Diced Tomatoes & Chili Peppers (10oz)
  • 1 can of sweet corn drained (or the kernels from 2 full pieces of corn. This is up to you but, again, I would add it to give you some color and some nice balanced texture and flavor)
  • 2 cans Hunt's Roasted Garlic Tomato Sauce (8 oz.)
  • 4 minced jalapenos (very very fine and remember to wear gloves and do not wipe your brow!)
  • 2 chipotle chiles
  • 2 med. onions chopped chunky
  • 1 med green pepper chopped
  • 6-8 cloves of garlic
  • ½ cup of Cocoa
  • 3 tbsp of chili powder
  • 2 tsp of cumin
  • 2 tsp of ground fine oregano
  • CROCK POT/SLOW COOKER
Instructions
  1. Heat up your water to boiling and add to your TVP letting it soak for 6-8 minutes, since normally reconstitute it ⅞ of a cup of TVP to one cup of boiling water, you want to do what I call a major trick to make sure the porter flavor really gets spread throughout the disk. Add one cup of the porter to the partially reconstituted TVP and zap in the microwave for 45 seconds covered, leave cover on and finish preparing your dish.
  2. Add onions and peppers to the oil and saute till just browning and then for the last minute saute the corn and garlic
  3. Mix in your TVP and cook on low for about 10-15 minutes to blend in the veggie flavors to the TVP. Add this to the crock pot and begin the dumping of cans! (all but the tomato sauce and the pinto beans).
  4. Blend the one can of pinto beans in a food grinder, blender or food processor. This will help thicken it without the traditional adding of flower or masa harina.
  5. Mix all dry ingredients together and mix into the tomato sauce till well blended.
  6. Pour into your crock pot
  7. Stir all until well blended cover and cook on on high for one hour and switch to low for at least five hours Add the beer after 3 hours on low (just not to early or it will lose its bite. But since Juliet is under 21, you want to cook the alcohol out and for your younger dinner guests you don't want it to be overwhelming.
  8. I start prep when I wake up and we eat it when he gets home.
  9. Garnish with shredded cheese, sour cream and if you are Geoff, more hot sauce!
  10. Serve with corn bread, tortillas or some other form of dense thick bread and seriously, chili is always better with a bottle of beer, especially one like this with a bit of a kick to it!
Recipe by Cabin Goddess at http://cabingoddess.com/2014/07/28/review-chameleons-spell-ronioconnell-vegetarian-chili-recipe/