All Photos © Christine Elise McCarthy 2019
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So – this weekend, I entered a Chili Cook-off! There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation. Check it out!
Click the image below to watch this on my Youtube channel.
It was a lot of fun & it raised money for the Downtown Women’s Shelter. Kids competed, too!
Homemade Chili Powder
2 TBS smoked paprika
2 tsp oregano
2 tsp ground cumin
2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Mix & store in a jar.
Cirque Du Macabre Vegan Chili
Serves a fuckton!
INGREDIENTS
1 TBS olive oil
2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)
2 small sweet potatoes – peeled & cubed
3 ears of unshucked corn or 2 (15 oz) cans of corn kernels
2 celery stalks – chopped
1 large onion (I used 1/2 white & 1/2 sweet onions) – diced
2 red bell peppers
1 TBS chili powder (recipe for homemade is above)
28oz can crushed or diced tomatoes (I used San Marzano)
2 TBS hoisin or BBQ sauce
2 TBS chipotle in adobo – minced
2 TBS vegan bouillon (I used vegan beef bouillon)
1 (4oz) can hot diced jalapenos (optional)
1 (4oz) can mild diced chilis
5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)
3 lbs vegan ground beef
8-10 large vegan sausages (Beyond Meat are the best)
2 (12oz) tubes vegan chorizo (soyrizo)
4 cups of water
GARNISHES: chopped cilantro, shredded vegan cheese, diced onion, chopped scallions, crushed corn chips, rice, corn bread, hot sauce
DIRECTIONS
I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black. I did the same with the corn. I put the peppers in a closed container to cool & then peeled & seeded them under cold water. I shucked the corn. You need not roast the peppers & corn but it adds a lovely smokiness. Cool & chop. Cut the grilled corn from the cobs.
I cooked the sausages on an outdoor grill. Cook yours as you please. Cool & chop.
Heat the olive oil in an Instant Pot or on the stove. Saute the onions & celery until soft. Add the chili powder & saute a minute. Add the ground beef & brown it.
If using a slow cooker, transfer the meat from the stove to it.
Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line). If it all cannot fit – leave out a few cans of beans.
Slow cooker – cook on high for 4 hours. Add remaining beans – if they fit – & heat through.
Instant Pot – pressure cook for 45 minutes. Add any beans you have left & stir to heat them through.
Serve!
