this is some whoppin' good chili. and that's coming from a chili expert (aka a texan.)
it's very different from my traditional texas-style chili. what is texas-style chili, you ask? it's simple really: take any regular spicy bean chili, add rotel brand diced tomatoes n green chilies, and you've got texan chili.
like i said though, this is different. the addition of sweet spices and cocoa give it a wonderful depth and flavor.
cornbread as a side is a given. i always eat cornbread with chili. and when you cut it in half and drizzle agave all over while its still warm and it crystallizes, oh god... heaven.
cincinnati-style chili
adapted slightly from the complete idiot's guide to vegan cooking
2 1/2 cups water
2 T ketchup
1 T soy sauce
1 c TVP granules
1 medium onion, diced
2 t olive oil
1 T minced garlic
1 1/2 T chili powder (or more, depending on how hardcore you are)
1 t cinnamon
1 t sea salt
1/2 t cumin
1/2 t oregano
1/2 t paprika
1/2 t black pepper
1/4 t allspice
1/4 t cloves
1/4 t cayenne
1 (16 oz) can tomato sauce
1 (16 oz) can great northern beans
4 t cocoa powder
1 T apple cider vinegar
1 bay leaf
pour 1 cup boiling water over the TVP granules. mix in ketchup and soy sauce. let stand to rehydrate for 10 minutes.
heat olive oil in a large pot and saute onion until soft. add garlic, chili powder, cinnamon, salt, cumin, oregano, paprika, black pepper, allspice, cloves, and cayenne. saute 2 more minutes.
stir in TVP mixture, remaining 1 1/2 cups water, tomato sauce, beans, cocoa powder, vinegar, and bay leaf. cover, reduce to low, and cook 10 to 15 minutes (mine needed way longer... like 40?) or until thickened.
