The tale of the bowl of red has been sung in countless verses, but one truth remains uncontested—Texas chili has no room for beans or tomatoes.
That’s right, I am not from Texas and I sure am not pretending to don the boots of a Texan or the apron of a chile champion. And still I can feel the heat rising from the Lone Star state just thinking about suggesting a vegan or vegetarian twist on this hallowed dish. Purists will likely raise an eyebrow at the notion of a chili without the traditional meaty backbone. But fear not, for this recipe aims to pay homage to the heart and soul of Texas chili, sans the beans and tomatoes.
Picture this, a symphony of chilies and spices dancing in a cast-iron pot, over an open fire. It’s a departure from the well-trodden path of bean-fueled vegetarian chilies, a new melody for those seeking a change of pace.
- Litre-ish of Water
- Extra Virgin Olive Oil
- 2 or 3 medium yellow onions. diced
- 5 cloves garlic, peeled and minced
- 6 ancho chilies, seeded and stemmed
- 2 pasilla chiles, seeded and stemmed
- 2 guajillo chiles, seeded and stemmed
- 4 chiles de arbol, seeded and stemmed
- 2 New Mexico chiles, seeded and stemmed
- ½ teaspoon Fresh Ground Black Pepper
- 1 stick cinnamon
- 1 tablespoon dried coriander seed
- 1 tablespoon dried cumin seed
- ~2 kg vegan beef
- I bottle of beer (I use a lager or pilsener, but there’s no reason to not use your favourite stout or IPA here)
- 1.5 teaspoons Kosher Salt
- I litre of vegetable broth
- 2 chipotles in adobo
- 1 tablespoon blackstrap molasses
- 1/4 cup masa harina
- ½ cup apple cider vinegar
- 1/3 Mexican hot chocolate tablet
1. Toast the chilies – with a skillet at medium/high heat it’s about 15 to 20 seconds a side, press them with the spatula to evenly toast, don’t over do it here we just want to heat em up to bring their flavour out
2. In the same skillet cover the chilies with water and leave them on medium high heat until they soften – about five minutes, maybe ten
3. Take the chiles and the chipotles in adobo and run them through a blender until they are a smooth paste, you may need a little of the water from the pan for this, the rest you can dispose of, some folks reserve it to add to their chile, for my part I find it imparts an undesirable bitter taste
4. Using the pot you’re going cook the chili in, clarify the onions, in olive oil. I find this is easiest using low to medium heat and taking your time with it, when the onions are getting good and clear add the garlic
5. Then add the vegan beef, salt and chilies stir them up till they are mixed evenly
6. Add the broth, molasses, and apple cider vinegar
7. Let this simmer slow and low for about an hour
8. While that’s happening toast the rest of the spices in a skillet, this again benefits from a light touch, you want to get them fragrant and delicious smelling but not burn. Maybe a couple minutes on medium high heat
9. I like to use a mortar and pestle to grind the spices, the cinammon stick can be a bit of a PITA to but you can also leave it whole and remember to take it out before you serve it add the spices while it simmers for that first hour
10. After the chili’s simmered for that first hour, and taste it, you might want to add some more spice, or salt depending – it’s not cheating to use cayenne to add some heat if it needs it
11. Let it simmer for another hour, and then grate the Mexican chocolate over the open pot and give it a stir.
12. Enjoy with corn bread, tortillas or what ever floats your prairie schooner