ardenstone

Vegetarian Cincinnati-Style Chili:

1 tbsp olive oil
1 onion, chopped
1/2 or a small whole green pepper, chopped (this violates some sacred Cincy chili rules, but those were quashed as soon as we went veggie)
3ish cloves of garlic, minced
1 (12 oz) package frozen burger-style crumbles
1 cup tomato sauce
1 (14.5 oz) can diced tomatoes (it’s a bit more authentic without these)
2 tbsp red wine vinegar
A good bit of chili powder (cover the mess with a light layer. Stir and do it at least once more)
1 tsp ground cinnamon
1-2 tbsp paprika
1 tsp allspice
a few dashes of cayenne pepper
1 tbsp light brown sugar (I’ve taken to leaving this out)
a dark chocolate square or two
1 cup kidney beans, drained and rinsed (about 2/3 can)
spaghetti (8 oz?)
lots of shredded cheddar cheese

1. Sauté the onion and garlic. Add the fake meat and warm it all up.
2. Stir in the rest of the ingredients, except the spaghetti and cheese. Let it simmer for at least 15-20 minutes. I’m not sure the meatless crumbles can stand the normal few hours of simmering
3. When everything is looking close to right, make the spaghetti.
4. Put spaghetti into bowls, top with chili and smother in cheddar cheese. Some have added a few green onions to the top. Enjoy copious amounts, preferably with beer and the Buckeyes or Bengals winning.