For this issue’s installment of EAT IT, we have a recipe from the kitchen of one Scott G. Jurek. It’s pretty involved, so you’ll have to really think about it as you’re preparing it. You’ll also have to go to the shops, unless you’ve got coconut aminos and tempeh in your cupboards already, you hippy. For all you taxpayers with sensible haircuts, definitely make the trip to the shops because Scott’s Texan ‘Trail Carne-Age’ Chili is absolutely—and we don’t use this term lightly— scrumdiddlyumptious. Here’s Scott:
‘Chili with no beans, no tomatoes, wtf y’all?!? That’s right, you read it correctly. Texan chili is meat-heavy, void of beans and tomatoes, thick-and-stew-like, and spicy AF! Don’t worry, my base is mild, with options to go blowtorch Texan hot. It wasn’t easy concocting a plant-based Texan chili (I thought I’d simply Texan-ize my MN Winter Chili from Eat & Run), but here it is, a shiny, brand-new recipe from a backwoods, northern Minnesotan! Whip up this high protein, plant-based chili for recovery from extended trail forays and the next time you want to pass all that trail carnage in your next ultra pursuit!’
Texan ‘Carne’
• 2 tablespoons water
• 2 tablespoons vinegar
• 1 tablespoon tomato paste
• 2 tablespoons soy sauce
• 2 tablespoons miso
• 2 teaspoons black pepper, freshly ground
• 2 tablespoons smoked paprika
• 1/4 cup nutritional yeast
• *optional: 1 tablespoon coconut aminos
• 16 oz extra firm Tofu, drained & pressed
• 8 oz of tempeh, 1/2 inch cubed
• 8-10 medium-sized mushrooms, chopped
• 1/4 cup onion, minced
• 2 cloves garlic, minced
1. Preheat oven to 375 degrees Fahrenheit
2. In a large bowl, combine the first nine ingredients into a thick dressing. Add water as needed.
3. Crumble tofu into 1/2-3/4-inch pieces in the bowl of dressing.
4. Add tempeh, mushrooms, onion, and garlic to the bowl. Mix all ingredients until the tofu, tempeh, and mushrooms are evenly coated with the dressing mixture.
5. Line a large baking sheet with parchment paper or silicone baking mat
6. Bake at 375 degrees Fahrenheit for 30-45 minutes, turning at halfway and until golden brown. Add 10-15 minutes as needed to achieve a chewy texture. Do not burn!
Texan Chili
• 3 tablespoons avocado oil
• 3 tablespoons flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 2 tablespoons chili powder (mild)
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt, to taste
• 2 tablespoons tomato paste
• 1 teaspoon vinegar
• 2 cups vegetable broth
• 1/2 cup water
*optional: 1 teaspoon coconut aminos
*optional: 1-2 teaspoons chipotle powder (for true smoky Texan kick!)
*optional: 1-2 tablespoons of Tabasco sauce (for extra Texan kick!)
1. Combine the flour and spices in a small bowl and set aside.
2. In a large pot or skillet, heat oil over medium heat. Test a small amount of flour mixture. The oil is a proper heat when the flour sizzles.
3. Add flour and spice mixture and stir constantly for a minute. Do not burn!
4. Next, add onion, garlic, and tomato paste and stir for another minute.
5. Add vinegar, vegetable broth, and water. Stir or use a whisk to remove any clumps.
6. Raise heat to medium-high, bringing to a simmer, then reduce heat to maintain a gentle simmer for 20-30 minutes or more until 2 cups of sauce remain.
7. Add ‘Carne’ and simmer for an additional 10 minutes, adding a little water if ‘Carne’ absorbs too much. Texan chili is more of a stew, so it should have a thick stew-like consistency.
8. Serve hot over rice (you’ll want some carbs) and garnish with chopped avocado, fresh chili peppers, cilantro, non-dairy sour cream, non-dairy cheese, and whatever chili fixings and heat you prefer. Or ask a true Texan what their poison is!
