Merry Christmas! Oops, it isn't even Halloween. I had many requests to see the Christmas craft we made at church so I introduce: Rudolph (2 versions) and Frosty! Rudolph is made from clear Christmas light bulbs and Frosty is made from a clear Christmas ball ornament. Add some paint, fake snow, pipe cleaners, pom poms, bells, google eyes, and ribbon and your done. Quick, easy, and fun!
Now on to food. DH has been after me for months to post his very own chili recipe. Even though it is 97 degrees outside I decided to make it for him, so here it is. I warn you, if you don't like spicy and I mean spicy cut back on the peppers and the amount of spice heat that you use. If you love HOT AND SPICY, I challenge you to go for it. This chili has heat, but it also has a deep, rich flavor that is out of this world. DH actually made this recipe in a dream one night. When he woke up he went to work writing it down. DH's theory is: "If your eyes don't water and your nose doesn't run, it is not hot enough". Myself and Brandie can't do the full version, but our SIL loves it! We hope you do too.
Chuck’s Hot and Spicy Chili
Olive Oil for sauteing (or you can water or broth saute)
1 large onion, diced
1 large stalk of celery, diced
½ of each red, green, and yellow bell pepper, diced
1 Habanero chili, finely chopped
1 Serrano chili, finely chopped
1 Jalapeno chili, finely chopped
8 cloves of garlic (Yes we love garlic)
1 15oz can diced tomatoes
1 6ox can tomato paste
1 15oz can tomato sauce
2 cups of vegan beef broth (see recipe below)
2 Tbsp vegan Worcestershire sauce
1 Tbs Emeril’s South West Essence (link to make your own)
½ Tbs ground cumin
1 Tbs. Cayenne pepper
½ Tbs ground Coriander
1 Tbs. Red Pepper Flakes
2 Tbs. freshly ground black pepper
1 Tsp. Emeril’s Cajun Creole Seasoning (link to make your own)
1 Tbs. New Mexico Chili powder
½ tsp. Oregano
Dash of fresh ground nutmeg
2 15oz cans of chili beans including liquid
1 15oz can of black beans, drained and rinsed
Salt to taste (I have never added any salt)
Saute the onion, celery, bell pepper, and garlic until translucent and soft. Add tomato products, “beef” broth, and Worcestershire sauce stirring well until combined. Next add in the remaining spices and once again mix well. Last add in the beans of your choice. Bring to a boil, reduce heat, cover, and simmer for about an hour or so.
I use a vegan beef broth from a recipe in a very old cookbook, Simply Heavenly, the Monastery Vegetarian Cookbook. (Fantastic cookbook) Which, is no longer in print, but you can buy it used.
Unbeef Broth
2 Tbs. soy sauce
1 tsp Kitchen Bouquet
1 Tbs. nutritional yeast
¼ cup chopped onion
1/8 tsp rubbed sage
1 tsp corn oil
2 cups water
Combine and simmer for 5 minutes or more. I use this whole recipe in the above chili.
Olive Oil for sauteing (or you can water or broth saute)
1 large onion, diced
1 large stalk of celery, diced
½ of each red, green, and yellow bell pepper, diced
1 Habanero chili, finely chopped
1 Serrano chili, finely chopped
1 Jalapeno chili, finely chopped
8 cloves of garlic (Yes we love garlic)
1 15oz can diced tomatoes
1 6ox can tomato paste
1 15oz can tomato sauce
2 cups of vegan beef broth (see recipe below)
2 Tbsp vegan Worcestershire sauce
1 Tbs Emeril’s South West Essence (link to make your own)
½ Tbs ground cumin
1 Tbs. Cayenne pepper
½ Tbs ground Coriander
1 Tbs. Red Pepper Flakes
2 Tbs. freshly ground black pepper
1 Tsp. Emeril’s Cajun Creole Seasoning (link to make your own)
1 Tbs. New Mexico Chili powder
½ tsp. Oregano
Dash of fresh ground nutmeg
2 15oz cans of chili beans including liquid
1 15oz can of black beans, drained and rinsed
Salt to taste (I have never added any salt)
Saute the onion, celery, bell pepper, and garlic until translucent and soft. Add tomato products, “beef” broth, and Worcestershire sauce stirring well until combined. Next add in the remaining spices and once again mix well. Last add in the beans of your choice. Bring to a boil, reduce heat, cover, and simmer for about an hour or so.
I use a vegan beef broth from a recipe in a very old cookbook, Simply Heavenly, the Monastery Vegetarian Cookbook. (Fantastic cookbook) Which, is no longer in print, but you can buy it used.
Unbeef Broth
2 Tbs. soy sauce
1 tsp Kitchen Bouquet
1 Tbs. nutritional yeast
¼ cup chopped onion
1/8 tsp rubbed sage
1 tsp corn oil
2 cups water
Combine and simmer for 5 minutes or more. I use this whole recipe in the above chili.
And that's all folks!
