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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mark (Marcus) Shlosberg
2 medium onions chopped
1 15 ounce jar nopalitos (cactus), drained rinsed and diced
2 cups (dry measure) textured soy protein beef chunks
½ pound mushrooms, sliced
4 cloves garlic, peeled and minced
4 14 ounce cans pinto beans, drained
2 14 ounce cans crushed tomatoes
2 large green bell peppers, seeded and diced
¼ cup chili powder, more or less according to taste
2 cups vegetable broth
2 bay leaves
3 to 4 tablespoons
corn oil
water
Place soy chunks in a large bowl and cover with boiling water. Allow to stand until softened but still firm. Drain and reserve the water for thinning the chili to desired consistancy. In a heavy 6 quart pot heat the oil to the smoking point, add the onions, garlic, bell peppers and mushrooms, and stir fry until vegetables are just limp and starting to "sweat," add vegetable stock, bay leaves and chili powder. Stir until all the chili powder is dissolved, add remaining ingredients, and enough water to reach desired thickness, bring to a quick boil, reduce heat to medium low and simmer. Cook for one hour, stirring occasionally. If chili gets too watery, thicken with a little corn starch disolved in vegetable stock