Weekend chili
• 6 ounces bacon-flavored TVP (breakfast strips from Bocca or Morningstar Farms) , cut into matchsticks
• Oil with a high smoke point and neutral flavor
• TVP ‘burgers’ equivalent amount to 3 pounds beef chuck cut into 2-inch chunks
• 3 jalapeno peppers or to taste, roughly chopped
• 1 large onion, roughly chopped
• 1/4 cup cilantro stems, chopped, leaves reserved for garnish
• 5 tablespoons chili powder (use a variety of dried chiles to balance heat and fruitiness and to provide a greater depth of flavor)
• 2 tablespoons tomato paste
• 2 chipotle peppers in adobo sauce, roughly chopped with 1 tablespoons sauce reserved
• 6 garlic cloves, minced
• 1 bottle of medium-bodied ale, room temperature
• 4-6 cups vegetable stock
• 6 6-inch corn tortillas
• 28-ounce chopped tomatoes with juices
• 1/2 cup cilantro leaves, chopped
• Salt to taste
Although chili powder can be made in advance, the making of the chili itself will still take about 5 hours. OR you may use canned chili powder. A heavy, enameled dutch oven is the perfect chili pot, but whatever vessel you use be sure it holds at least 6 quarts and can go from stove top to oven.
Preheat the oven to 325 degrees.
Heat 1 tablespoon of oil in dutch oven on stop top. Fry ‘bacon’ until brown and remove; set aside.
Add broken-up or cut ‘burgers’ to same pot and brown in several batches. Set aside with bacon.
Add onions to empty pot and stir. As they release moisture, scrap up brown bits on bottom of pan. Add jalapenos and cilantro stems. Stir periodically to prevent burning. Add small amounts of stock if more moisture is needed.
Meanwhile, tear tortillas into 2-inch bits, add to 1 cup stock and microwave until soft (about 2 minutes). Blend into smooth paste. This helps thicken the chili.
When onions become soft and caramelized, clear a spot in middle of pan and add a small amount of oil. Cook spices in the oil until their fragrance is released, then quickly mix them in with the onions to prevent burning. Repeat with tomato paste, chipotles with sauce and garlic. Add beer to deglaze.
Add 2 cups stock and the chopped tomatoes with juices. When mixture is hot again, slowly stir in tortilla paste. Stir to prevent lumps.
Return ‘burgers’ and ‘bacon’ to pot. Stir and add enough stock to cover ‘meat’. Cover and let simmer in the oven about 3 hours.
Before serving, add salt to taste and stir in cilantro leaves. Spritz each serving with fresh limes.