GRINDHOUSE IMPOSSIBLE CHILI

This vegetarian version of an award-winning restaurant brisket chili mimics the textures and flavors of the original without the meat.

1 and 1/4 pounds Beyond

Beef crumbles

2 cans (20 ounces) jackfruit, drained and rinsed **

1 pound tempeh, crumbled into small bits

2 dried Ancho chiles 2 dried New Mexico chiles 4 dried arbol chiles 2 jalapeños

1 habanero

1/2 can chipotles in adobo

sauce

2 garlic cloves, finely

chopped

1 medium sweet onion,

small dice 4 tablespoons cumin 2 tablespoons black

pepper

2 tablespoons coriander 2 tablespoons garlic

powder 2 tablespoons smoked

paprika

2 tablespoons oregano 2 tablespoons chili

powder

1/2 teaspoon cinnamon 1 tablespoon sugar

1 can (28 oz) crushed

tomatoes 4 tablespoons “Better Than Bouillon” veggie base dissolved in 1 quart of warm water 2 limes, juiced

1/4 cup corn masa dissolved in 1/2 cup water Shredded cheddar, diced red onion, sour cream, to serve

Using tongs, cook jalapenos and habanero on an open flame and char until burnt. Place in a metal bowl and cover with plastic wrap for 10 minutes to steam.

In a large stockpot, place dried chiles and jackfruit with 2 quarts of water, bring to boil and simmer for 20 minutes. Remove chiles and jackfruit, reserving the liquid for later. Cool jackfruit and then shred into pieces to resemble shredded brisket.

Deseed all chiles, jalapeños and habanero, with gloves on if you have them. In a blender, puree chipotles, jalapeños, habaneros and chiles with a small amount of the chile broth until smooth in texture.

Sautee onions and garlic in large stock pot for 8 minutes until soft, then add pureed pepper mixture and cook for 5 minutes on medium heat.

Add crushed tomatoes, cumin, black pepper, chili powder, coriander, garlic powder, oregano, paprika, sugar, cinnamon, reserved chile stock, 1 quart veggie bouillon, tempeh and shredded jackfruit.

Bring to boil and simmer one hour uncovered.

In a separate large pan over medium high heat, add 1 tablespoon of vegetable oil and Beyond Beef crumbles. Sprinkle meat with 1 tablespoon each of cumin, black pepper, chili powder, coriander, oregano, garlic powder, and paprika, and brown the meat while breaking apart into crumbles. Try to let it get nice and crispy.

Add the cooked crumbles and lime juice to chili and stir.

Stir in the masa slurry and simmer 10 minutes to cook through.

Add salt and pepper to taste.

Cool the chili and refrigerate for 12-24 hours before serving to let flavors meld.

To serve: Reheat and ladle into bowls and top with shredded cheddar, diced red onion, sour cream, and serve with a side of oyster crackers.

Makes 1 gallon

Per 1-cup serving: 192 calories (percent of calories from fat, 22), 16 grams protein, 25 grams carbohydrates, 4 grams fiber, 5 grams fat (trace saturated), trace cholesterol, 305 milligrams sodium.