Date: Tue, 5 Dec 1995 11:45:18 -0800
From: email@example.com (Michael Block)
Okay, here it is...my best crockpot chili yet! I hope my notes make
1 c. Black Beans (raw) - soak overnite
1 c. Kidney Beans (raw) - " "
1 c. Yellow Split-Peas (raw) - " "
1 c. French Green Lentils (raw) - simmer 20 minutes first
1 c. TVP flakes (dry) - soak 15 min w/ 1 c. water
16oz Tomatoes (can)
8oz Tomato Paste
1 T. Chili Powder
1 t. Ground Cumin
1 t. Cayenne Pepper
1 t. Garlic Powder
1 T. Cellery Flakes
1/2 t. vegetarian Worcestershire
1/2 t. Lea & Perrens White Wine Worcestershire
1 t. Texas Tears Habanero Chili Sauce
5 cloves Garlic - roast until soft
1 bunch Green Onions - chopped
NIGHT BEFORE - Rinse Black Beans, Kidney Beans and Split-Peas.
Soak these legumes overnight (I start soaking the legumes right
after dinner or just before going to bed).
30 MINUTES REQUIRED - Place 5 cloves of Garlic into a garlic roaster
or rap in foil...place into a 350 deg oven for 30 min (or until soft)
20 MINUTES REQUIRED - Rinse Lentils and place into boiling water...
simmer for 20 min. Then remove and strain.
15 MINUTES REQUIRED - Place TVP in a bowl...add water...let soak for 15 min.
ADD TO CROCKPOT - Add canned Tomatoes and Tomatoe Paste...mix together
Tomatoes are whole chop...I use a Braun hand blender in the crockpot)...
add Chili Powder, Ground Cumin, Cayenne Pepper, Garlic Powder, Cellery
Flakes, Lea & Perrins, Texas Tears, roasted Garlic (paste squeezed from
cloves), chopped Green Onions...stir/mix together. Next add the soaked
TVP flakes then add the Lentiles...stir...then add remaining legumes (at
this point I help the legumes sink to the bottom of my crockpot to keep
myself from adding too much broth). Finaly I add enough vegetable broth to
cover the legumes.
SET CROCKPOT on HIGH for 1-2 hours...stir ocassionaly...
Then SET CROCKPOT on LOW and let cook for another 6-9 hours.