Sangre Del Diablo Chili 6 Onions, white; chopped
1 Garlic bulb; chopped
1/4 c Oil
3 Enrico's spaghetti sauce, (28-oz. jars) or any prepared spaghetti sauce
2 c water
10 lb Pinto beans; cooked, drained
1 1/2 c TVP granules
8 tb Chili powder
6 tb Cumin
1 tb Cayenne pepper
3 tb Basil, dried
2 tb Thyme, dried
1/4 c Soy sauce
4 c Tomatoes, sun-dried
In a large kettle, saute onions and garlic in oil until onions are
translucent. Add all remaining ingredients and stir over low heat
until TVP is soft and flavors have blended, about 30 minutes to 1
hour.
Serves 30.
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