VEGETARIAN CHILI: Five-Way Cincinnati Chili

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* Exported from MasterCook *

 

Five-Way Cincinnati Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 46

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds textured soy protein granules

2 tablespoons olive oil

1 large onion -- chopped

2 garlic cloves -- minced

3 tablespoons mild chili powder

(see separate recipe)

1 teaspoon cinnamon

1 teaspoon paprika

1 teaspoon allspice

2 cups tomato sauce

1 cup water

2 tablespoons red wine vinegar

2 tablespoons light brown sugar

1 pound cooked spaghetti

2 cups cooked kidney beans

1 cup grated cheddar or soy cheese -- for garnish

1 cup chopped red onion -- for garnish

 

Chili is served in this manner throughout Cincinnati: " 2-way " is served

over spaghetti, " 3-way " adds cheese, and " 4-way " adds chopped onion to the

cheese. To make 5-way chili, start with a layer of cooked beans. For an

authentic finish, garnish with crumbled oyster crackers.

 

Rehydrate the soy granules in water according to package directions, and

set aside. Heat water in a large pot for the spaghetti.

 

Heat the oil in a large chili pot over medium heat. Add the onion and

garlic, cover, and cook until softened, about 5 minutes. Add the chili

powder, cinnamon, paprika, and allspice, and stir to coat the onion. Add

the tomato sauce, water, vinegar and brown sugar, lower the heat, and

simmer 20 minutes. Add the reserved soy granules, and simmer 15 minutes

longer, or until desired consistency is reached.

 

Meanwhile, cook the spaghetti until al dente, and drain. Just prior to

serving, heat the kidney beans. Spoon a layer of beans in the bottom of

each bowl. Top with a layer of spaghetti, then a ladleful of chili, then

grated cheese and chopped onion as a garnish.

 

Serves 4

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