1/4 c Vegetable oil
1 md Onion, chopped
1 Jalapeno pepper, finely
Chopped; remove seeds
2 tb Chili powder
1 tb Masa Harina (or corn flour)
2 ts Paprika
1 ts Cumin powder
1 ts Oregano
1/8 ts Cayenne pepper
6 Dried apricots, chopped
2 Cloves garlic, minced
1 tb Brown sugar
1 ts Yellow salad mustard
15 oz Hunt's tomato sauce w/bits
1 1/2 c Water
1 c Heartline Meatless Meat
(Ground Beef style)
1/4 c Heartline Meatless Meat
(Beef Fillet style)
1/2 c Beer
1 tb Tomato paste
Heat oil in large cast iron skillet. Add onions and jalapeno pepper
and cook until the onion is transparent. Add chili powder, Masa
Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until
seasonings are slightly toasted. Stir in apricots, garlic, brown
sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer
and tomato paste. Cook over medium heat for 15 to 20 minutes,
Then cover and simmer over medium-low heat for 30 minutes to help
combine the flavors.
Makes about 1 qt.
Note: Heartline Meatless Meats can be found in some health food
stores or ordered from: Lumen Food Corporation, 409 Scott St., Lake
Charles, LA 70601.
This chili was the winner in the 4th Annual Lone Star Vegetarian
Chili Cookoff, held in Dallas in October.
It was the first place winner and People's Choice Award winner. It
was entered by Ben and Shirley Johnson of the South Texas Vegetarian
Society in West Columbia, Texas.