HELLION CHILI

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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

Notes

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!

Categories: Chili  Misc. One Dish 
© 2006-2014 BakeSpace, Inc. All Rights Reserved