INGREDIENTS

INSTRUCTIONS

~---------------------IN---------------------------  :          Good
saltfree or low-salt  :          -- vegetable stock  ~---------PLACE IN
CROCKPOT OR KETTLE---------------  :          More stock as needed  :  
-- underdone pinto beans  :          -- mushroom soy sauce *  :        
-- coffee, about  :          -- to 2)  :          -- (won't taste like
:          -- PB--just  :          -- adds richness), up to 2  :      
LOTS of good chili powder;  :          -- preferably saltfree since  :
-- soy adds a fair amount of  :          -- salt  :          Garlic to
taste  :          Hot chiles and black pepper  :          -- to taste
I buy a saltfree version from the neighborhood herb store; I think
it's from Frontier, but wouldn't swear to it. It's good. (My chili,
being vegetarian, has other ingredients containing salt, so the
additional salt in regular chili powder would be too much.)  I posted
this a long time ago, but what the heck, it's chili weather  here in
the Northern Hemisphere, so I'll throw it in again. Unlike  most chilis
in vegetarian cookbooks, it's designed to taste and look  as much as
possible like a good meat-and-beans chili of the  neighborhood-diner
variety, only much hotter, and to have the same  mouthfeel. I think I
got real close, if I do say so myself; odd  though some of the recipe
may look, it works.  (cheap at Asian markets; don't omit, and if you
must substitute  regular soy, add a reconstituted shiitake mushroom and
its soaking  liquid to the blender above.)  On stovetop, simmer all
till beans are tender. Or in crockpot, cook  2-3 hours on High and
overnight on Low, stirring from the bottom as  you lower the heat.
Recipe by Rain Redknife  Posted to CHILE-HEADS DIGEST by
rain@wwbbs.otherside.com (Rain) on  Jan 19, 1999, converted by
MM_Buster v2.0l.

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