Ingredients

• ¼ Cup Vegetable Oil
• 1 Medium Onion – Chopped
• 1 Jalapeno Pepper – Finely Chopped (remove seeds)
• 2 Tablespoons Masa Harina or Corn Flour
• 2 Teaspoons Paprika
• 1 Teaspoon Cumin Powder
• 1 Teaspoon Oregano
• 1/8 Teaspoon Cayenne Pepper
• 6 Dried Apricots – Chopped
• 2 Cloves Garlic – Minced
• 1 Tablespoon Brown Sugar
• 1 Teaspoon Yellow Salad Mustard
• 1 15 Ounce Can of Hunt’s Tomato Sauce
• 1 to 1 ½ Cups of Water (filtered of course)
• 1 Cup Heartline Meatless “Meat” – Ground Beef Style (use Textured Vegetable Protein (TVP) from your local health food store – same for below)
• ¼ Cup Heartline Meatless “Meat” – Beef Filet Style
• ½ Cup of Beer
• 1 Tablespoon Tomato Paste
• Chili Powder – season for taste

Directions

1. Heat Oil in Large Cast Iron Skillet.
2. Add Onions and Jalapeno Pepper and Cook until Onion is Transparent.
3. Add Chili Powder, Masa Harina, Paprika, Cumin Powder, Oregano and Cayenne Pepper.
4. Stir until Seasonings are Slightly toasted. Then Stir in Apricots, Garlic, Brown Sugar, Mustard, Tomato Sauce, Water, Meatless “Meat”, Beer (yeah) and tomato paste.
5. Cook over Medium Heat for 15 to 20 Minutes. Stir Often. Cover and Simmer over Medium Heat for 30 Minutes to combine flavors.

Makes 1 Quart of Chili