Recipe - Andy Beals Chili

One fourth cup Vegetable oil
1 md Onion, chopped
1 Jalapeno pepper, finely
Chopped; remove seeds
2 tablespoon Chili powder
1 tablespoon Masa Harina (or corn flour)
2 teaspoon Paprika
1 teaspoon Cumin powder
1 teaspoon Oregano
1/8 teaspoon Cayenne pepper
6 Dried apricots, chopped
2 Cloves garlic, minced
1 tablespoon Brown sugar
1 teaspoon Yellow salad mustard
15 ounce Hunt's tomato sauce w/bits
1 One half cup Water
1 cup Heartline Meatless Meat
(Ground Beef style)
One fourth cup Heartline Meatless Meat
(Beef Fillet style)
One half cup Beer
1 tablespoon Tomato paste

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and
cook until the onion is transparent. Add chili powder, Masa Harina,
paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings
are slightly toasted. Stir in apricots, garlic, brown sugar, mustard,
tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook
over medium heat for 15 to 20 minutes, stirring often.
Then cover and simmer over mediumlow heat for 30 minutes to help combine
the flavors.

Makes about 1 qt.

Note: Heartline Meatless Meats can be found in some health food stores or
ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA
70601.

This chili was the winner in the 4th Annual Lone Star Vegetarian Chili
Cookoff, held in Dallas in October.
It was the first place winner and People's Choice Award winner. It was
entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in
West Columbia, Texas.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini