Recipe - Boogie Man Stew

[Guest guest]

I have no idea where this recipe got it's name, but it is the best chilli I

have ever tasted, the blend of spices is just perfect. When I make it I

" Englishise " it a bit and I have never yet been able to find veggie

Worcester sauce so I have to miss that out. Anyway, hope someone likes it.

 

Carolyn

 

 

1/2 large green pepper

1/2 large red pepper

1 Tbsp. Canola oil

1 medium onion

1 Tbsp. garlic

1 minced jalapeno

3 cups chopped fresh tomatoes (canned tomatoes may be substituted for fresh)

1 cup vegetarian broth

1 Tbsp. vegetarian Worcestershire sauce

1 can (14-1/2 ounces) pinto beans

1 can (14-1/2 ounces) red kidney beans

1 Tbsp. chili powder

1 Tbsp. oregano

1 tsp. paprika

1/2 tsp. black pepper

2-1/2 tsp. cumin

1/2 tsp. dry mustard

14 oz. ground meat substitute

1 tsp. salt

1 tsp. seasoned salt

 

Crumble the meat-free ground beef in the primary cooking pot over low heat.

This step is to ensure all the meat substitute is at the desired particle

size. Add the tomatoes, broth and vegetarian Worcestershire sauce.

 

Heat the oil in a separate skillet over medium heat. Stir in the chili

powder, oregano, paprika, black pepper, cumin and dry mustard. Cook the

spices until brown (no longer than 3 or 4 minutes in oil).

 

Add the onion, garlic, green and red pappers, and jalapeno. Saute' until

tender.

 

Transfer the contents of the skillet to the pot containing the meat

substitute.

 

Add the beans, salt, and seasoned salt. Simmer, uncovered, for 20 minutes.

 

Salt may be adjusted to taste. Add additional peppers for extra spicy

flavor.

 

Makes 2.5 quarts.

 

 

As with most chillies, this is best cooked the day before, allowed to go

cold, and then reheated the next day.