Posted by: Southern 06-16-99 10:59 AM
Chili without Salt
2 medium onions, chopped
15 oz nopalitos (cactus), drained, rinsed, & diced
2 cups beef, cooked and diced into chunks (optional; see below for
vegetarian chili)
1/2 pound mushrooms, sliced
4 cloves garlic, peeled & minced
28 oz pinto beans, drained
28 oz crushed tomatoes
2 large green bell peppers, seeded & diced
1/4 cup chili powder (more or less, according to taste)
2 cups vegetable broth
2 bay leaves
3 to 4 tablespoons corn oil
Water
In a heavy 6 qt pot, heat oil to smoking point. Add onions, garlic, bell peppers, and mushrooms.
Stir-fry until vegetables are just limp and starting to "sweat."
Add vegetable stock, bay leaves, and chili powder. Stir until all chili powder is dissolved.
Add beef chunks and other ingredients, with enough water to reach desired thickness.
Bring to a quick boil, reduce heat to medium low, and simmer for 1 hour, stirring occasionally.
If chili gets too watery, thicken with a little corn starch disolved in vegetable stock.
For vegetarian chili, replace beef with equal amount of textured soy protein.
To prepare, place soy chunks in a large bowl and cover with
boiling water. Let stand until softened but still firm.
Drain and reserve water for thinning chili to desired consistency.)
SOURCE: Internet chili recipes