I am a vegetarian but I guarantee you that this recipe will blow away even hard core meat eaters. I finally started using Chilpolte chiles in my chili recipes.
Ingredients
2 tablespoons olive or canola oil 

1 medium yellow onion, chopped 

1 stalk celery, chopped 

1 medium green bell pepper, cored, seeded and chopped 

1 medium red bell pepper, cored, seeded and chopped 

5 cloves garlic, finely chopped 

3 tablespoons finely chopped chipotles in adobo
1 tablespoon dried oregano 

2 teaspoons ground cumin

1 tablespoon chili powder

2 teaspoons salt 
1 (28-ounce) can diced tomatoes, with their liquid
3/4 cup beer, preferably a winter ale or any ale
1 package Smart Ground mexican style veggie protein crumbles

3 cups cooked red kidney beans, drained 

1 1/2 cups cooked black beans, drained
Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes, 1 cups water and 3/4 cup of beer. Add Smart Ground crumbles. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes.
If you haven't had at least 3 beers at this point, you're doing it wrong.
If you don't tell meat eaters that it is vegetarian, the Smart Ground will completely fool them.
Cut the Chipolte addition in half for a little less spicy flavor. It is not that bad if you use the 3 with a tablespoon of adobo sauce. Just cut the chili powder a bit if you son't want it too spicy.
I have been using this recipe since I ran a restaurant years ago.
Share your recipes for you chili that will be served for the Superbowl.
Ingredients
2 tablespoons olive or canola oil 

1 medium yellow onion, chopped 

1 stalk celery, chopped 

1 medium green bell pepper, cored, seeded and chopped 

1 medium red bell pepper, cored, seeded and chopped 

5 cloves garlic, finely chopped 

3 tablespoons finely chopped chipotles in adobo
1 tablespoon dried oregano 

2 teaspoons ground cumin

1 tablespoon chili powder

2 teaspoons salt 
1 (28-ounce) can diced tomatoes, with their liquid
3/4 cup beer, preferably a winter ale or any ale
1 package Smart Ground mexican style veggie protein crumbles

3 cups cooked red kidney beans, drained 

1 1/2 cups cooked black beans, drained
Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes, 1 cups water and 3/4 cup of beer. Add Smart Ground crumbles. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes.
If you haven't had at least 3 beers at this point, you're doing it wrong.
If you don't tell meat eaters that it is vegetarian, the Smart Ground will completely fool them.
Cut the Chipolte addition in half for a little less spicy flavor. It is not that bad if you use the 3 with a tablespoon of adobo sauce. Just cut the chili powder a bit if you son't want it too spicy.
I have been using this recipe since I ran a restaurant years ago.
Share your recipes for you chili that will be served for the Superbowl.
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