Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Tomato sauce, unsalted,can 1/4 ts Oregano
4 c ;water 1 ds Paprika
1 md Onion; chopped 2 c TVP
5 Garlic cloves; minced 1/4 ts Cumin, ground
2 oz Chili powder Corn meal; as needed
5 ds Cayenne pepper; to taste

Place the tomato sauce and 4 cups of water in a deep 6 to 8 quart
pot. Add onion and garlic. Bring to a boil. Reduce heat and simmer
for 30 minutes. Add chili powder, cayenne, oregano, and paprika,
stirring well. Add texturized vegetable protein, stir well, simmer
for 30 minutes. Stir in cumin, and water if needed for the desired
consistency, and cook for 5 more minutes. If additional thickness is
desired, stir in 1 tablespoon or masa (corn flour) or corn meal into
the chili. Cook for 8 to 10 minutes after adding the masa. Serve this
chili over cooked pinto or kidney beans if desired. It may also be
used as a filling for tacos ro enchiladas. Many people like chili
with a small amount of grated low-fat cheese or toasted tortilla
chips.

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