Written by Damaris Phillips
Servings: A lot, which is good because chili is better as leftovers.
16 oz Country Boy Jalapeño Smoked Porter (or equivalent – as if there IS one!)
32 oz. Mushroom stock (Pacific brand is the best if you want to buy it premade)
1 cup TVP (textured vegetable protein) or 1.5 pounds ground beef, browned
3 cans fire roasted tomatoes, diced
1 14oz can tomato paste
5 cups cooked beans (or 3 cans beans. I used black, pinto and garbanzo beans)
1 large onion, diced
1 large carrot, diced
1 red pepper, diced
1 ear of corn, diced
½ bag of frozen lima beans
3 cloves garlic, minced
2 oz Tabasco
5 dried ancho chilies
5 Tablespoons cumin
5 Tablespoons paprika
2 Tablespoons cayenne pepper
3 Tablespoons coriander
2 teaspoons liquid smoke (don’t be all judgy, liquid smoke can be an awesome addition especially in vegetarian dished. If you really want, there are recipes to make you own, however I just buy it. )
2 Tablespoons peanut butter
Salt and pepper to taste
Oil for sautéing
In a dutch oven or large stock pot sauté onions, carrot, red pepper and garlic.
Reconstitute your TVP according to direction on the bag (normally 2cups of Hot water for 1 cup TVP, if you like things spicy add some hot sauce to the water)
Add beans, diced tomatoes, and tomato paste.
Stir in all the spices and hot sauce. The ancho chilies will be large. Don’t worry about this, after the chile if finished you will remove them.
Pour in mushroom stock and beer.
Add TVP, corn, and lima beans.
Cook on low just at a simmer for 2 hours. The longer this cooks the better it tastes.
Stir in peanut butter
Salt and pepper to taste. Adjust any other seasonings as needed. (Paprika=sweeter. Cumin=earthy flavor. Caynne=spicy.
Fish out the ancho chilies.
Eat. With a beer.