16 oz Tomato sauce, unsalted,can
4 c ;water
1 md Onion; chopped
5 Garlic cloves; minced
2 oz Chili powder
5 ds Cayenne pepper; to taste
1/4 ts Oregano
1 ds Paprika
2 c TVP
1/4 ts Cumin, ground
Corn meal; as needed
Place the tomato sauce and 4 cups of water in a deep 6
to 8 quart pot. Add onion and garlic. Bring to a boil.
Reduce heat and simmer for 30 minutes. Add chili
powder, cayenne, oregano, and paprika, stirring well.
Add texturized vegetable protein, stir well, simmer
for 30 minutes. Stir in cumin, and water if needed for
the desired consistency, and cook for 5 more minutes.
If additional thickness is desired, stir in 1
tablespoon or masa (corn flour) or corn meal into the
chili. Cook for 8 to 10 minutes after adding the masa.
Serve this chili over cooked pinto or kidney beans if
desired. It may also be used as a filling for tacos ro
enchiladas. Many people like chili with a small amount
of grated low-fat cheese or toasted tortilla chips.