This chili is a keeper!
OK, so I’m going to just say this right up front. My daughter makes better chili than I do. Hands down, no exceptions.
But this is something I never knew until a short time ago.
B.C. (Before Chili)
It all started about two years ago. Alecia came into the kitchen when I was hurriedly making dinner and nonchalantly stated she’d decided to enter the Long Island Association for Mental Health and Wellness chili contest. I stopped what I was doing. My thoughts bounced around inside my brain, ricocheting back and forth, trying to contemplate this bold idea of hers.
I’d never known her to make chili, let alone entertain ideas to enter a chili cookoff contest, but this shouldn’t have been that big a surprise. Alecia’s always the one to see something that needs to be done and step up to the plate. She’s a planner and a go-getter.
Entering a chili contest, while giving me pause, actually made a lot of sense.
The Big Chili Idea
In fact, the idea to enter the contest was a very good one for many reasons.
The organization sponsoring the event was a very worthy, well-run nonprofit that not only welcomed professional and amateur cooks to their contest to make classic chili but also welcomed vegan chefs of all calibers to create their best vegan chilis. A chance to promote delicious vegan alternatives to everyone!
Also, we were beginning our Ma’s Cookie Cartel vegan treat business and had signed up for a booth at the event to introduce our cookies, cupcakes, and sweet treats to the community. Since we were already there, why not have some fun and enter the contest?
Long Island Champion Chili Creation
So Alecia and (her now husband) Jay, busily began assembling ingredients, devising recipes, and sampling chili for the big day.
This participation was not necessarily about winning the contest but actually so much more. It was joining the event to further promote the vegan lifestyle. A dish like chili, so meaty and hearty, didn’t have to be made from meat at all. No cruelty, no death. Just tasty food.
And it was about the non-profit fundraising event for mental health. This a very worthy reason to join in and help out. In many ways, it wasn’t even about the chili at all. It was about lending a helping hand. And it was about kindness.
Getting ready for our first cookie business event while creating Long Island Champion Chili for entry was quite a busy, exciting time.
And before we knew it, it was time for the show!
The Big Day
The big day finally arrived. We all went to the chili cookoff. It was actually a warm beautiful Fall day- not “chili” at all! ( Bad Dad joke :)).
I was selling vegan treats in a booth with my son, Zack so I couldn’t gauge how things were going for Alecia from afar, but I was finally able to sample her chili before the judging began for the first time.
I was blown away!
It was so delicious and I was even a little jealous, to be honest. I’d never made a chili anywhere near as good as hers. I’d never eaten any other vegan chili this amazing. It truly was the best.
We started to hear other people that had tried Alecia’s chili, raving about it. It was a proud Mama moment. And long story short, she did win! Her chili is officially an award-winning chili. And, awesome happy ending bonus- more people were wowed by how delicious vegan food tastes! Plus, all the proceeds from the chili event benefitted the Association for Mental Health and Wellness!
A.D. (After that Day)
Since that lovely day, a lot has happened. Family members have moved away, we have new additions to our family, and life goes on!
And I was STILL waiting for her to share that wonderful recipe with me ever since then. But she’s been busy, I get it.
However, she just shared it with me to continue to build the vegan outreach. And now, ladies and gentlemen, we have the recipe!
Because the more vegan food in the universe, the better! So without further adieu, I present to you, her award-winning chili cookoff first-place winner: (trumpet please)
Da- Da- Da- Da!
Long Island Champion Chili!
We hope you love it too.
Long Island Champion Chili
Ingredients
- 1 package Beyond Meat or 4 Beyond Meat patties
- 1 14.5 oz can red kidney beans drained and rinsed
- 1 14.5 oz can pinto beans drained and rinsed
- 1 14.5 oz can black beans drained and rinsed
- 1 14.5 oz can fire roasted diced tomatoes with juice
- 1 6 oz can tomato paste
- 1 large red onion diced
- 1 red pepper seeded and diced
- 1 jalapeno seeded and minced
- 6-8 cloves garlic minced
- 2 cups (16 oz) vegetable or faux beef stock like Better than Bouillion brand
- 1 Tablespoon vegan Worcestershire sauce
- 2 Tablespoons chili powder
- 1 Tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 2 Tablespoons vegetable oil for sauteing onion and pepper
- 1 teaspoon cayenne pepper optional
Instructions
- Saute the onions and red pepper in the oil. Cook until tender.
- Add the Beyond Meat, chopping it up with a wooden spoon. Cook until browned.
- Add jalapeno, garlic, and spices, and cook for 30 seconds. Then add tomato paste. Cook a few minutes more.
- Add vegetable or faux beef stock, canned tomatoes, and Worcestershire sauce then bring to a boil.
- Once it starts to boil, add beans, cover the pot, and turn down the heat to a low simmer.
- Cook on low for up to 3 hours, stirring periodically. The minimum cook time can be 30 minutes in a rush with the lid off. See notes below.
