Sandy's Chili

  1. 1/3 cup oil
    3 medium onions, chopped
    2 stalks celery, chopped
    4 cloves garlic, minced
    1 bell pepper, chopped
    1 jalapeno pepper, minced
    2 lbs. tofu chunks
  2. 2 tbsp each ground red chiles, cumin, oregano
    1 bay leaf
    2 cups water
    2 28 oz. cans tomatoes
    6 oz. can tomato paste
    2 cans kidney beans
    salt to taste
  1. 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.
  2. Add water, tomatoes and tomato paste. Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally.
  3. If desired, at this point, add the kidney beans. Taste and correct seasoning.
  4. The addition of 1 tsp to 1 tbsp of cayenne pepper can make this gradually more spicy. As the recipe reads, it's fairly tame.
  5. NOTE: The ground chiles are NOT chili powder. Most chili powder is made up of a combination of chiles, oregano, cumin, salt and garlic. If chili powder is all you can find, then you will have to readjust the cumin and oregano amounts.
  6. Recipe by Sandy Kaplan

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases