Title: Sandy's Chili
Categories: Entree Chili
Yield: 1 Servings
| 1/3 | c | Oil |
| 3 | md | Onions, chopped |
| 2 | | Stalks celery, chopped |
| 4 | | Cloves garlic, minced |
| 1 | | Bell pepper, chopped |
| 1 | | Jalapeno pepper, minced |
| 2 | lb | Tofu chunks |
| 2 | tb | Each ground red chilis, cumin, oregano |
| 1 | | Bay leaf |
| 2 | c | Water |
| 2 | | 28 oz. cans tomatos |
| 6 | oz | Can tomato paste |
| 2 | cn | Kidney beans salt to taste |
Saute first five ingredients in oil until limp. Add tofu and saute until
browned. Mix the spices together in a bowl and sprinkle into the pot. Mix
thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil.
Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at
this point, add the kidney beans. Taste and correct seasoning. The
addition of 1 tsp to 1 tblsp of cayenne pepper can make this gradually more
spicy. As the recipe reads, itUs fairly tame. NOTE: The ground chilis are
NOT chili powder. Most chili powder is made up of a combination of chilis,
oregano, cumin, salt and garlic. If chili powder is all you can find, then
you will have to readjust the cumin and oregano amounts.