Ingredients
- 16 ounces tomato sauce unsalted
- 4 cups water
- 1 medium onions chopped
- 5 each garlic cloves minced
- 2 ounces chili powder
- 5 dash cayenne pepper to taste
- 1/4 teaspoon oregano
- 1 dash paprika
- 2 cups TVP (Texturized Vegetable Protein)
- 1/4 teaspoon cumin ground
- 1 x cornmeal as needed
Instructions
- Place the tomato sauce and 4 cups of water in a deep 6 to 8 quart pot.
- Add onion and garlic.
- Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add chili powder, cayenne, oregano, and paprika, stirring well.
- Add texturized vegetable protein, stir well, simmer for 30 minutes.
- Stir in cumin, and water if needed for the desired consistency, and cook for 5 more minutes.
- If additional thickness is desired, stir in 1 tablespoon or masa (corn flour) or corn meal into the chili.
- Cook for 8 to 10 minutes after adding the masa.
- Serve this chili over cooked pinto or kidney beans if desired.
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