Why I Love This Recipe
This was something I made up as I went along today, needing to use up a variety of vegetables, meats, and cans. I wound up transferring the ingredients partway through the cooking process to a larger pot, in the process I said “holy Hell this is a lot of chili!” Thus the name was born, along with another treat for my favourite eggchef! Enjoy this long n’ slow stove-cooked treasure!
Ingredients You'll Need
1 tbsp canola oil
½ large yellow onion, chopped
4 red peppers, chopped
2 jalapeno peppers, chopped
5 Hungarian wax peppers, chopped
10 medium or 5 large carrots, chopped
2 beets, peeled and chopped
½ small butternut squash, peeled and chopped
2 large sweet potatoes, chopped
10 plum tomatoes, chopped
1 tbsp garlic powder
1 tbsp onion powder
1 tsp mustard powder
2 tbsp oregano
1 tbsp basil
¼ tsp cayenne powder
4 tbsp paprika
2 tbsp cumin
3 tbsp chili powder
¼ lb cooked, cubed ham
2 cups cooked chickpeas, drained
2 cups cooked butter beans, drained
2 cups cooked fava beans, drained
2 cups beef stock
1 cup red wine
2 cups water
1 28oz can crushed tomatoes
2 cups stewed tomatoes
2 cups dry Textured Vegetable Protein
In a (very) large stockpot, heat oil.
Add onions and begin to brown slowly, when golden add all peppers and cook, stirring occasionally, 10 minutes.
Add carrots, beets, squash and sweet potatoes, cook a further 10 minutes.
Increase heat to medium-high, add plum tomatoes, spices and ham.
Cook, stirring constantly, 5 minutes.
Add remaining ingredients, stir well to blend. Cook 20 minutes, then reduce heat to low.
Cover and cook 4 hours, until thick and rich. Stir about once every hour and a half.
Uncover pot and cook 1 more hour.
This freezes very well