Crash Test Vegetarian

Vegan to Omnivore outreach program

Steak and Shake Chili

on April 14, 2011

Since I used meatless crumbles, there was no browning.  Throw everything (except crumbles and salt) in the crock pot, cook on high for 2 hours, then 6-8 on low, or 10-12 hours on low (to cook the beans).  Put the salt in last, and the crumbles in with an hour or two to go.  Long enough to absorb flavors, but not so long that it dissolves.

  • 1 bag boca meatless crumbles
  • 1/2 teaspoon salt
  • 1 packet onion soup mix
  • 1 medium onion, minced
  • 2 cups water
  • 4 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1/2 teaspoon pepper
  • 2 teaspoons cocoa
  • 3-4 packets splenda or some sugar
  • 3 cans worth of pre-soaked dried beans (garbanzo beans did not cook well in this, but the kidney beans did)
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1 cup cola (not diet!)
  • 2 packets sazon
  • Garlic powder
  • Smoked paprika
  • Sweet Paprika
  • Oregano
  • Thyme
  • I also added a can of drained petite diced tomatoes because I’m so used to Texas style chili, but in retrospect would probably omit it.  It ended up being very tomato-y, which is not what I was going for.    I also didn’t have tomato sauce, so I ended up using tomato JUICE, which seems to be in a lot of recipes, so I might try that again next time.

    This recipe passed the husband AND little brother test.  This recipe was so good to the husband figure that he immediately commented that we should make it for his parents.  Sadly, this wasn’t as appealing to me.

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