Elwin's PondeRoacha "Vegetarian" Chili

2 packages (12 oz. ea.) Morning Star Meal Starters (click here to see package)
3-4 T mild, medium or hot red chili powder (depending on your palate). 
3 medium onions, chopped
6 garlic cloves, chopped
1 1/2 tsp oregano
1 1/2 tsp cumin, ground
2 tsp salt
1 tsp ground black pepper
1 T liquid smoke
1-2 cans of diced tomatoes
10-15 oz tomato sauce
12 oz Corona beer (American beer can be used)
12 oz vegetable stock or broth or use as needed for preferred thickness
2-3 roasted green Anaheim/Big Jim green chilies  (preferably from Hatch or Deming NM, Mesilla Valley or the Tularosa Basin)

Add cayenne chili powder or chopped jalapeņo peppers if needed to raise "heat" level.

Heat 3 T oil in large, heavy skillet over med-hi heat. Add onions & garlic. Cook until translucent, about 10 minutes. Stir a few times. Transfer to large pot. Add more oil and Morning Star Meal Starters to skillet. Brown or cook thoroughly, about 5 minutes.
Transfer to the large pot with the onions & garlic. Add all the dry ingredients to the pot: oregano, cumin, salt, and black pepper. Add chopped green chilies to pot. Heat to med-low. Stir in the beer, diced tomatoes, tomato sauce, liquid smoke, and vegetable stock/broth (don't let it get too watery. You can add more broth  or stock as needed later).

Simmer until until flavors have reached their maximum  (generally 30 minutes). Stir occasionally.

Serves 5-6

(An Alamogordo, NM Chili Cook-off, a must read)

Back