MEATLESS BEER CHILI
Any beer, even hoppy beer, can be used in chili, to different effect. But strong stout, such as Clipper City Brewing's Heavy Seas Peg Leg Stout, contributes a unique layer of complexity to this flavorful vegetarian chili - akin to the chocolate roastiness of a mole poblano.
1. Beforehand, prepare the tofu for a more 'meat-like' texture.
1 block tofu (not silken)
12 oz Heavy Seas Peg Leg Stout
15.5 oz can Italian-style tomatoes
15.5 oz can cooked black beans
15.5 oz can cooked corn
1 large onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 TBS. soy sauce
1 TBS. virgin olive oil
2 TBS. New Mexico chili powder*
1 TBS. cumin
1 TBS. coriander
1 TBS. dried oregano
1 tsp. fresh black pepper
1 tsp. kosher salt
2 tsp. cayenne pepper (optional)
1/8 cup TVP* (optional)
˝ tsp. Marmite* (optional)
- Press the block repeatedly until all water is expelled.
- Freeze completely.
- Thaw. Crumble into small, 'ground-beef' pieces and toss with the soy
sauce until thoroughly coated. Set aside.
2. In a large pan, sauté the onions in the olive oil over medium heat
until slightly browned. Reduce heat, and sauté the garlic until
fragrant. Add green pepper, and sauté for 1 minute.
3. Add tomatoes and all spices. Stir well. Add crumbled tofu and
thoroughly coat with mixture. Add beer slowly. Mix in beans, TVP, and
corn. Stir well. (The Marmite, derived from brewers' yeast, imparts a
'meaty' flavor. The TVP, or textured vegetable protein, adds a 'ground
4. Reduce heat and simmer for 1 hour.
5. Remove from heat. Refrigerate overnight. Gently reheat portions to be served.
I often omit the chili powder and use in its stead 4-6 dried whole New Mexico
Choice of Stout Guinness Stout is really too mild-bodied to get much flavor into the stew. Try most craft or artisinal stouts. Other suggestions could be Victory Storm King, Brooklyn Black Chocolate, Otter Creek Stovepipe Porter, Anchor Porter.
- Toast the chiles until they're pliable (don't burn them!).
- Remove from the heat and cut the stems off with scissors. Shake out the
seeds and use the scissors to pull out the ribs.
- Cut into 1-inch pieces
and add into the pot.
Marmite is the brand name for a popular British spread made from dried yeast extract. A by-product of the beer brewing process, it is generically known as autolyzed yeast extract and can often be found as an ingredient in dried soup mixes and other prepared foods. It imparts a meaty/savory flavor.
TVP, or textured soy protein, is often used in vegetarian cooking to add a chewey texture. It's made from defatted soy flour, and is high in protein.