Hot Damn & Hell Yeah by Ryan Splint

Author:Ryan Splint [Splint, Ryan]
Language: eng
Format: epub
ISBN: 9781621060154
Publisher: Microcosm Publishing

CHILI CON NON-CARNE

Another type a’ chili—the original variety was just meat an’ spices, but I wrangled it ‘round ta accommodate mah slightly different tastes. Try with Cornbread (p. 24).

prep: 10 min | cook: 40 min | makes: 4-6 servings

1 C. TVP granules, dry

1 C. hot water

2 T. vegetable oil

1 onion, chopped

2 cloves garlic, chopped

3 C. chopped tomatoes and juice

1 1/2 C. kidney beans, cooked and drained

1/2 tsp. salt

1/2 tsp. black pepper

3 tsp. ground cumin

1 tsp. chili powder

1 T. paprika

1 T. dried oregano

1 cinnamon stick

3 whole cloves

1 C. frozen corn kernels (optional)

Combine TVP granules with hot water in a small bowl and set aside. If usin’ frozen corn kernels, set ‘em aside to thaw a bit (unless it’s fresh corn, then yer good ta go).

Heat oil in a medium-sized pot over medium-high heat. Sauté the onion and garlic until soft, then add the rehydrated TVP, tomatoes, and spices.

Cover and allow to simmer 30 minutes, stirring occasionally. Stir in beans and the optional corn kernels if you’ve gone that route, and cook until heated through.

Remove whole cloves and the cinnamon stick before servin’.

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