|Three Pepper Chili|
Heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, for about 10 minutes.
Stir in the jalapenos, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes, until veggies are a bit soft. Add all the seasonings and cocoa powder. Cook, stirring, 5 minutes longer. Remove from heat.
While onion mixture is cooking, preheat a skillet over medium-high heat. Crumble up the sausage and add it to the pan. Cook, over medium-high heat, until sausage is no longer pink. This should take about 8 minutes. Add Recipe Crumbles. Cook for another minute just to heat the TVP through.
Add the meat mixture to the onion mixture. Stir in the tomatoes, tequila, beer and olives. Season with salt. Simmer the chili, uncovered, over low heat for 1 hour.
Serve, in deep bowls, with condiment bowls filled with sour cream, shredded cheese, chopped onions and chopped tomatoes.
Chili is even better the next day.
Makes 6-8 servings.
NOTES : Risa's notes:
* If I make it again, I will drain off some of the fat from the sausage before adding it to the onion mixture. It came to the top a bit when serving it.
* Great flavor though. Also, I would add more jalapeno or a different chile as it wasn't spicy enough and I had to add some hot sauce at the table.
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