Alz Vegetarian Chili

One recipe Alz Chili Spice Mix (recipe on this site)

1 package soy “meat” crumbles
½ large onion, chopped
2 large elephant garlic cloves, chopped (or one whole bulb)
2 cups fresh or frozen corn sweet corn
3 large fresh jalepenos, chopped roughly
½ cup sweet pepper (red, yellow and/or orange), chopped
2-4 TB Canola oil

One 6 ounce can tomato paste
12 oz water
One 8 ounce can tomato sauce (I use no salt)
One 10-15 ounce can diced tomatoes (I used one that had green chilies in it)
1 TB Worcestershire sauce (you can buy a vegan version)
One 15 ounce can kidney beans, drained and rinsed
6 bay leaves
Kosher salt to taste (optional -- or let each person add their own to their serving)

Sautee onions, garlic, peppers and corn in canola oil until softened. Add crumbles, sprinkle with 1/2 of spice mix, turn up heat and fry for a few minutes.

Reduce heat to lowest setting. Add remainder of ingredients and stir well. Cover pot and simmer for 30-45 minutes. Serve hot over rice or pasta. NOTE: Chili actually tastes much better the next day reheated. I cool it completely, place in 2-4 cup containers, freeze all but the amount I want to eat in the next day or two. But that's me. :-)

Alz Meat Chili

One recipe Alz Chili Spice Mix (recipe on this site)

1 – 1-1/4 pounds ground meat (I used about 1/2 Angus beef, ¼ lamb, ¼ pork, but any ground meat you like)
½ large onion, chopped
2 large elephant garlic cloves, chopped (or one whole bulb)
2-4 TB Canola oil

One 6 ounce can tomato paste
12 oz water
One 8 ounce can tomato sauce (I used no salt)
One 10-15 ounce can diced tomatoes (I used one that had green chilies in it)
One cup fresh or frozen corn or one 15oz can sweet corn
One 4 ounce can green chilies
One 4 ounce can chopped jalapeños, drained
1 TB Worcestershire sauce
One 15 ounce can kidney beans, drained and rinsed
6 bay leaves
Kosher salt to taste (optional -- or let each person add their own to their serving)

Sautee onions and garlic in canola oil until softened. Add meat, sprinkle with 1/2 of spice mix, turn up heat and fry meat until brown and cooked completely.

Reduce heat to lowest setting. Add remainder of ingredients and stir well. Cover pot and simmer for 30-45 minutes. Serve hot over rice or pasta. NOTE: Chili actually tastes much better the next day reheated. I cool it completely, place in 2-4 cup containers, freeze all but the amount I want to eat in the next day or two. But that's me. :-)

Alz Chili Spice Mix

For my version of the chili David and I loved from Sam's BBQ in Chula Vista I created this spice mix. Use fresh spices. Only know it's cumin powder by the label and not the scent? Chuck it and go to the store!

2 tsp Chipotle powder
1 tsp Poultry seasoning
¼ cup chili powder (plain ground chili powder, not a mix)
1 tsp Thyme
1 tsp Ground cumin
1TB Oregano
1 tsp Garlic powder
1 tsp Cinnamon
2 TB Brown sugar (packed)
1 TB Paprika
1/2 tsp Cayenne
1 tsp Ground pepper
¼ tsp allspice
¼ tsp ground cloves

A key ingredient, 6 whole bay leaves, will be added to the chili while it's simmering.