In about 3 weeks we will be holding our annual Chili Cook-off! I love this event, not just because I am the event coordinator, it is I LOVE chili. One of my favorite things to have on a cold winter day.
Right now, I have 16 people making a big ass crockpot of chili and I most likely will be the only meatless one. That is okay because there are a few people that want vegetarian, but I am out for something else. I want to WIN....mooohhhhaaaaawwww (that is my evil laugh) However, in my thrist to win, I am getting obsessed to have the BEST meatless chili. I want to win to PROVE to people you don't have to use the flesh of a poor defenseless cow or pig to make chili! I want people to say "Damn! That is good chili!" and when they find out it doesn't contain meat they say "Really?! But it is so good?!" You bet your boots! So I am on a mission. This chili has to be as close to possible to traditional chili, which means it is going to have to have a meat like texture in the chili. If anyone out there reads this I am begging you for advice. What would be the best way to go? Soy crumbles? Seitan? I want to season the non-meat too and will stick with traditional spices - ancho chilies, beer (okay so that isn't traditional, I just like beer) garlic, cumin, etc. What spices blend well? These are my obsessive questions that are keeping me up at night!!
This weekend I am going to experiment, and though she doesn't know it yet, I am dragging her over to the house or I to her house to make the first sample batch. Hi Trac!!! :-)
Oh and I came up with the name of my chili.... Shock'n Y'all Chili - courtsey of one of my student workers. I didn't think the other name was appropriate - Moes and Hoes Chili. So far one of the professors has the best name: Fire In the Hole. LOL!!!!