Ingredients
4 cloves garlic - Diced fine
2 tablespoons olive oil
2 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons cumin powder
2 cans red chili beans (Bush's hot preferred)
3 pounds crumbles (I use Morningstar)
1 32 oz bottle ketchup
1/2 can Guinness Draught beer (canned preferred)
2 inch square dark chocolate (70% cocoa or higher)
To Serve (Accoutrements)
Cavatappi or elbow pasta
Grated sharp cheddar cheese
Diced red onion
Sour cream
Krusteaz honey cornbread
Instructions
- Dice the garlic finely.
- Mix the chili powder, cayenne pepper, and cumin together in a small bowl.
- Open both cans of beans.
- In an 8 quart or larger pot, heat the olive oil to sauté temperature.
- Add the diced garlic and sauté until beginning to turn translucent and soft (about 30 seconds).
- Add the spice mix and stir into the oil, allowing the spices to heat (about 45 seconds).
- Add the beans and immediately stir to prevent the spices and garlic from burning.
- Allow the mixture to reach a slight simmer and add the crumbles one pound at a time, carefully stirring each addition fully into the bean mixture before adding the next.
- Add the bottle of ketchup and carefully stir everything together.
- While continuously stirring, increase heat and bring everything to a steady simmer.
- Add 1/2 can of Guinness Draught and stir well.
- Move the pot to your smallest burner and set to the lowest possible simmer.
- Allow to simmer for 10–15 minutes, then drop in the chocolate and allow it to melt into the chili.
- For best results, simmer all day, stirring every 10–15 minutes.
- To serve, spoon the chili over cavatappi or elbow pasta and top with sharp cheddar cheese, diced red onion, and a dollop of sour cream.