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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.

INGREDIENTS

1. Beforehand, prepare the tofu for a more 'meat-like' texture.

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 beef' texture.)

4. Reduce heat and simmer for 1 hour.

5. Remove from heat. Refrigerate overnight. Gently reheat portions to be served.

*Notes
I often omit the chili powder and use in its stead 4-6 dried whole New Mexico peppers. 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.

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.






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