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Web Extra: Neil Barofsky's Vegetarian Chili Recipe
Wednesday - 5/26/2010, 11:28am EDT
He may have won a Causey, but he said "although I think I make a mean veggie chili, alas it was only second best at SIGTARP, so I think we have some very talented cooks as well as federal employees."
Here's the recipe he'll be working on before the next cook-off:
1 28 oz. can diced/crushed tomatoes (reserve the liquid)
1 15 oz. can red kidney beans (rinsed)
1 15 oz. can black beans (rinsed)
1 pound Ground Beef Style Vegetarian Protein
2 yellow onions, chopped
1 can sliced mushrooms
2 green bell pepper, cored, seeded and chopped
4 cloves garlic, finely chopped
5 tablespoons olive oil
3.5 cups water
2 tablespoon sugar
5 tablespoon chili powder
3 tablespoon cilantro
4 teaspoon ground cumin
Salt and pepper to taste
Hot sauce to taste
In a 6 to 8 quart Dutch oven heat oil in a large pot over medium high heat and add hot sauce (to infuse the oil with some heat!). Add onion, sauté for 3-4 minutes until translucent and add green bell pepper. Cook for 3-4 more minutes until pepper becomes tender. Add cilantro and garlic and cook for 1-2 minutes until garlic is aromatic, then add salt and pepper to bring out additional liquids. Add Veggie Protein and mix to break in small pieces, and cook for 4 minutes until well incorporated.
Mix in cumin, chili powder and coat all ingredients well. Add tomatoes, juice from tomatoes, water and sugar. Mix well and thoroughly coat with fluid to allow for the maximum amount of absorption of fluid and flavor into the proteins. Bring pot to a boil and then turn down heat and allow to light simmer stirring every ten minutes for an half an hour. Add beans and mushrooms, stir the pot and cook for an additional 45 minutes, allowing the fluid to reduce and absorb.
Add salt and pepper and additional hot sauce to taste.