Chili Queen

Highly requested, the recipe for the legendary chili that I made for a huge surprise birthday party.

The cover photo is from a different day of cooking, and it’s truly a shame there are no photos of this chili being made. The day is a vivid memory while being so whimsically blurry. It was such a whirlwind download of inspiration that I went full focus and didn’t stop to document a single thing… except for scribbling the recipe on a scrap paper. Still a win for all of us.

This recipe yields a massive quantity and fed a few dozen people as their main meal along with some snacks and appetizers.

As with everything else I cook, this chili is vegan! Many people present didn’t know that and were surprised when someone told them, downright satisfying to hear.

She’s best served with saltine crackers or a PB&J. Yeah &J. Put jelly in there and experience the sweet and savory flavor eruption when you dip it into the chili.

And here we go…

Start with a huge pot because you’ll need it, we’re talking the boiling size.

2 containers of beyond meat ground (or any equivalent substitute) browned first, medium heat

Then together, adding vegetable broth as they cook:

1 entire clove of garlic, diced

2 red onions and 1 white onion, diced

1 green pepper and 1 red pepper, diced

(I forgot to get a jalapeño, but didn’t miss it thanks to the spices later, so add that here if you choose)

Stir as they sauté and soften, then add:

two 15oz cans of diced tomatoes, one 15oz can of fire roasted tomatoes, one 6oz jar of tomato paste, two cans of 15oz black beans, two 15oz cans of kidney beans, one 15oz can of cannellini beans, and an entire bottle of golden BBQ sauce of your choice (that last one is really important, I promise)

Add vegetable broth as everything cooks based on your desired consistency. I ended up using an entire 1 quart container.

This baby stayed on medium for 20-30 minutes before dropping low to simmer for about 3 hours. Stirring multiple times per hour to make sure everything is well combined.

I went very heavy on the spices.

Pink salt, fresh ground black pepper, cumin, paprika, cayenne, celery salt, mustard, dill, nutritional yeast.

I can’t overstate the concept of seasoning with your soul. Baking? Sure I’ll measure all day. Cooking? Its eyeballs and tasting spoons. Every cook must keep extra spoons in their kitchen to taste as they go, tweaking and adding until it’s perfect.

And then when this divine chili was served, I brought blocks of vegan Parmesan to be grated on top.

*chef’s kiss*

Legendary.