Recipes

Hellion Chili

Chili  Misc. One Dish 

• 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

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!

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