Valerie's Sweet ‘n Smoky 3-Bean Chili4 large onions, chopped4 cloves garlic, minced1 large green pepper, seeded and chopped3 Tbls coconut oil1 Tbls each mustard powder and¼ tsp each cumin and cocoa powder½ cup tvp granules1- 15 oz can diced tomatoes1 4 oz can diced green chiles1 baked yam, flesh scooped out, mashed3- 15 oz cans beans(kidney, white, and black), undrained, and ½ cup water1 cup of your favorite sweet BBQ sauce1 6 oz. can tomato paste2 Tbls Agave Nectar2 Tbls Braggs Liquid Aminos(or soy sauce)1 tsp liquid smokeTabasco sauce(optional)salt(optional)In a 5 or 6 quart kettle, cook onions, garlic, and green pepper in oil over medium-high heat, stirring occasionally until the onions and garlic are golden and the green pepper is soft. Add tvp granules and stir until coated.Add mustard powder and cook, stirring for one minute. Add chili powder, cumin, cocoa, cinnamon, tomatoes with their liquid, chilies, mashed yam,beans and their liquid,tomato paste and BBQ sauce. Stir until well blended, then add agave, Braggs, and liquid smoke.Reduce the heat and simmer rapidly, uncovered for about 40 minutes or until most of the liquid has cooked away and the chili has thickened. Stir often to keep it from scorching.**Season with salt to taste and enjoy with your favorite.Variation:After simmering the chili for 15-20 minutes, pour entire mixture into a crock pot and cook 4-6 hours or overnight on a low to medium setting. This allows the flavors to "marry" even more and really breaks down the onions to a very soft, almost creamy consistency.**Feel free to taste throughout the cooking process, adding more of any of the seasonings to your liking. Make it your own!
Monday, February 22, 2010
Winning Chili Recipe
Here's the recipe for the chili that won the 'Best Overall Chili' award at Saturday's cook-off. Thanks to Valerie for sharing it!