SANGRE DEL DIABLO CHILI (recipe for a party or crowd)

[Guest guest]

This is my girlfriends recipe she finally forwarded to

me so I could share. She makes it all the time and it

only gets better as it sits in the fridge. We take it

to parties. We take it camping and heat it up in a

large iron cauldron.

Mark

 

SANGRE DEL DIABLO CHILI

 

Serving Size : 30 Preparation Time :0:00

 

6 Onions, white -- chopped

1 Garlic bulb -- chopped

1/4 c Oil

3 spaghetti sauce,-(28-oz. jars) or any pre-pared

spaghetti sauce will work

2 c -- water

10 lb Pinto beans -- cooked, drained

1 1/2 c TVP granules (non-vegetarians add what you

like for 1-1/2 cups worth

8 tb Chili powder

6 tb Cumin

1 tb Cayenne pepper

3 tb Basil, dried

2 tb Thyme, dried

1/4 c Soy sauce

4 c Tomatoes, sun-dried

 

In a large kettle, saute onions and garlic in oil

until onions are translucent. Add all remaining

ingredients and stir over low heat until TVP is soft

and flavors have blended, about 30 minutes to 1 hour.

Serves 30.

 

 

This recipe was winner of the People's Choice Award

at the 1991 Lone-Star Vegetarian Chili Cookoff held in

Houston. Source: The recipe belongs to Suzanne Fain,

John Schindeler and Rick Wilson of A Moveable Feast

vegetarian restaurant. Posted and MM by: DEEANNE

[GEnie] Posted by: Unknown [AOL] Hawk's Kitchen

Kollection - 1994

 

 

 

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[Guest guest]

Tell your girlfriend thanks from us. This sounds great. I am sure my family

will like it.

Katie

 

Mark Midnite <midnight_weeds wrote:

This is my girlfriends recipe she finally forwarded to

me so I could share. She makes it all the time and it

only gets better as it sits in the fridge. We take it

to parties. We take it camping and heat it up in a

large iron cauldron.

Mark

 

SANGRE DEL DIABLO CHILI

 

Serving Size : 30 Preparation Time :0:00

 

6 Onions, white -- chopped

1 Garlic bulb -- chopped

1/4 c Oil

3 spaghetti sauce,-(28-oz. jars) or any pre-pared

spaghetti sauce will work

2 c -- water

10 lb Pinto beans -- cooked, drained

1 1/2 c TVP granules (non-vegetarians add what you

like for 1-1/2 cups worth

8 tb Chili powder

6 tb Cumin

1 tb Cayenne pepper

3 tb Basil, dried

2 tb Thyme, dried

1/4 c Soy sauce

4 c Tomatoes, sun-dried

 

In a large kettle, saute onions and garlic in oil

until onions are translucent. Add all remaining

ingredients and stir over low heat until TVP is soft

and flavors have blended, about 30 minutes to 1 hour.

Serves 30.

 

This recipe was winner of the People's Choice Award

at the 1991 Lone-Star Vegetarian Chili Cookoff held in

Houston. Source: The recipe belongs to Suzanne Fain,

John Schindeler and Rick Wilson of A Moveable Feast

vegetarian restaurant. Posted and MM by: DEEANNE

[GEnie] Posted by: Unknown [AOL] Hawk's Kitchen

Kollection - 1994

 

________

Get the free toolbar and rest assured with the added security of spyware

protection.

http://new.toolbar./toolbar/features/norton/index.php

 

 

 

 

 

 

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