Sweet Seitan Chili
1t garlic/chili oil
2 lg onions, chopped fine
6 cloves garlic, pressed
2C water
2T hatcho miso (soy)
1 1/2T brown rice vinegar
1T umeboshi vinegar
1-2 bay leaves (about a total of 2 square inches) crushed
6 allspice berries
6 cloves
4T chili powder (I make my own but my recipe varies)
1t ground cumin
1t cocoa powder
1t cinamon
1/4t nutmeg
1/8t ginger powder
2C tomato sauce
1t cayenne
2C cooked pinto beans
2C seitan, cut into 1 cubes
Tie up the bay leaves, cloves and allspice berries in a cheesecloth bag to ease removal after cooking. In a heavy dutch oven or stock pot, heat oil on med high. Saute onions until translucent, stiring often to be sure they don't brown. Add garlic and saute about two more minutes. Add spices and saute another two minutes, then add remaining ingredients and bring to a boil. Reduce heat and simmer 1-2 hours, depending on desired thickness and distinct flavor desired--the longer you cook it the more it will acquire a sort of undifferentiated cafeteria flavor. :-)
Serve over spaghetti or spaghetti squash, w/ vegan beer, of course.
SO HOW'D IT GO?
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